Ingredients:

  • 1 lb firm white fish fillets (Cod or Halibut), chilled and cubed
  • 2 tbsp fresh cilantro, finely minced
  • 2 tbsp scallions, thinly sliced
  • 1 tbsp fresh ginger, grated
  • 1 tsp toasted sesame oil
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 1 tbsp cornstarch
  • 24 dumpling wrapper rounds
  • 3 tbsp light soy sauce
  • 1 tbsp Chinkiang black vinegar
  • 1 tsp honey
  • 1 tsp chili oil

Instructions:

  1. Place the chilled cubed fish, salt, white pepper, and cornstarch into a food processor.
  2. Pulse the mixture until the fish forms a smooth, tacky paste, resembling a thick mousse.
  3. Transfer the paste to a bowl and gently fold in the minced cilantro, sliced scallions, grated ginger, and sesame oil until evenly distributed.
  4. Lay a dumpling wrapper flat on your palm and place 1 tablespoon of the chilled filling in the center.
  5. Moisten the edges of the wrapper and pleat the dough to seal the filling securely.
  6. Line a bamboo steamer with parchment paper or cabbage leaves and arrange dumplings without overlapping.
  7. Steam over boiling water for 15 minutes until the wrappers are translucent and the fish is cooked through.
  8. Whisk together light soy sauce, black vinegar, honey, and chili oil to create the dipping sauce.