250g fresh salmon, finely chopped
1/4 cup green onions, finely chopped
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp grated ginger
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/2 tsp sugar
30 round dumpling wrappers
Small bowl of water (for sealing dumplings)
Vegetable oil for frying

For the sauce:

3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp chilli oil (optional)
1 tsp finely chopped green onions

Prepare the filling: In a bowl, mix the chopped salmon, green onions, soy sauce, sesame oil, ginger, garlic, salt, white pepper, and sugar until well combined.

Assemble the dumplings: Place a teaspoon of filling in the centre of each dumpling wrapper. Wet the edges with water, fold the wrapper in half, and press to seal. Optionally, pleat the edges for a decorative finish.

Cook the dumplings: Heat a tablespoon of vegetable oil in a nonstick pan over medium heat. Arrange the dumplings in a single layer and fry until the bottoms are golden brown. Add 1/4 cup of water to the pan, cover, and let steam for 5-6 minutes until the filling is cooked through. Remove the lid and let the dumplings crisp up for another minute.

Prepare the dipping sauce: In a small bowl, combine soy sauce, rice vinegar, sesame oil, chili oil, and green onions.

Serve: Arrange the dumplings on a serving plate with the dipping sauce on the side. Serve hot and enjoy!