This recipe for Perch and Caramelized Onion Dumplings is from episode 2 of Fish the Dish starring Spencer Watts.
- 4 medium Onions, sliced
- 1 Tbsp (15g) Butter
- 1 Tbsp (15ml) Canola oil
- Four 4-5 oz Pieces of perch
- 1 Tbsp (15ml) Canola Oil
- Salt to taste
- Pepper to taste
- ¼ cup (60 ml) water
- 24 Wonton wrappers
- Water for boiling
- 1 Tbsp (15ml) + 3 Tbsp (45 ml) of Canola Oil
- 1 cup (250ml) Sour Cream
- 2 Tbsp (30 ml) Chives, diced
- 1 Lemon, juice only
- Olive Oil as needed
- Heat butter and oil in a large skillet. Add the onions and stir to coat them in oil and butter. Cook over medium high heat for 45 minutes, stirring occasionally, until onions are soft and caramelized.
- Place a pot of water on and bring to a boil.
- In a new skillet, heat 15 ml of oil. Season the fish and place into the hot pan, cooking it for approximately 4 minutes per side. Add water to the skillet after you flip it.
- Once it is done, flake the fish apart in the pan, and scrape it into a clean bowl. Add caramelized onions and stir. Season with salt and pepper to taste.
- Lay out the won tons on your cutting board.
- Spoon 1 Tbsp of the perch and onion mixture onto each wonton wrapper. Moisten edge of wrapper with water and fold over, pressing the seams together to seal the dumpling.
- Cook dumplings in boiling water for 1-2 minutes.
- Drizzle a plate with a Tbsp. of oil. When dumplings float to the top of the water they are ready to be removed and placed on the oiled plate.
- Place remaining 3 tablespoons of oil into a skillet. Add dumplings to the hot pan to crisp, turning once, for about 1 minute a side. Remove to plate.
- Mix sour cream, chives, salt, pepper, and lemon juice in a bowl. Spoon over dumplings. Drizzle olive oil over top and serve.