Best Easy Fish Dumplings Recipe

Chop white fish fillets finely or pulse in a food processor until a coarse paste forms. Pat dry with a towel to remove excess moisture.

In a bowl, combine the fish, egg white, finely minced green onions, and diced water chestnuts. Mix lightly to keep the filling airy.

Add soy sauce, sesame oil, ginger, salt, and black pepper to the filling and stir until well distributed but not compacted, to retain tenderness.

Lay a dumpling wrapper flat, spoon 1 heaping tablespoon of filling in the center, and lightly wet the edges with water. Fold and seal securely.

Bring 2 quarts of water to a gentle simmer (not a rolling boil) in a large pot. Gently lower dumplings in batches and cook for about 5 minutes, until wrappers are translucent and dumplings rise to the surface.

Remove dumplings with a slotted spoon and serve hot with additional soy sauce if desired.