Ahi tuna pot stickers

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves20
  • DifficultyEasy
450g ahi tuna, sushi grade
30g fresh ginger
1 bunch spring onions
3 large eggs, whites only
60ml sherry
60ml soy sauce
20 square won ton or spring roll wrappers (see Cook's Note)
Nonstick cooking spray

For the soy dipping sauce

Soy sauce
Rice wine vinegar
For the filling:
1) Place the tuna on a cutting board. Remove the skin, if any, dice the fish into 0.5cm cubes and place in a large bowl. Mince the ginger and spring onions and add to the tuna.

2) Blend in the egg whites, sherry and the soy sauce. Toss, and chill in the refrigerator for about 30 mins.

To assemble:
1) Keep a cup of water, your filling, and your wrappers handy. Lay a few wrappers out flat on a countertop. Place about 1 tbsp of filling into the centre of a wrapper. Dip your finger in the water (or use a wet brush) and run your wet finger (or wet brush) along 2 connected edges of the wrapper. (Say, for example, the left side and the bottom.)

2) Fold the wrapper over on the diagonal so the 2 moist sides bond to their dry counterparts to make a nice little triangular pocket. The water acts like a glue; if wet edges are folded to dry edges all is well, otherwise your pot stickers will come open.

3) To give the folded-over wrappers that traditional pot sticker look, pick up the wrapper and fold over the sides that have been joined with water in a pleating action. Make 3 or 4 pleats.

4) Put the assembled wrappers on a greaseproof paper-lined pan, but make sure they do not touch each other or they will stick together, and you will have pot stickers with holes when you separate them. This is less of a problemwith traditional pot sticker wrappers, as they are thicker.

5) When all the pot stickers are assembled cook them immediately or freeze them for future cooking. We freeze them by the hundreds at the Diner, placing them in airtight containers more suited freezer storage.

To cook the pot stickers:
1) Heat a wok or pan over a medium-high heat. When hot, cover the bottom with nonstick spray. Put the pot stickers in the pan and cover with a tight-fitting lid.

2) Lift the lid, toss in about 60ml water and quickly close the lid. Let the pot stickers steam for about 4 minutes. If you really need to satisfy your curiosity and take a peek, just be sure to add more water. The end result should be that the pot stickers have a crispy golden brown bottom and a soft pasta top.

3) We serve them at the Diner on a bed of garlic-sauteed spinach with a soy dipping sauce. (Chopsticks are provided.) I also recommend them with any good commercial spicy chili oil.

Soy dipping sauce:
1) Mix equal parts soy sauce and rice wine vinegar. Enjoy!

Cook's Notes: Most markets will carry won ton wrappers but you could use spring roll skins if you prefer. Some stores even carry pot sticker skins. A trip to a well-stocked Asian market will make the task of obtaining the wrappers easy. We make our own here at Bubba's Diner, but that is another story.

The number of completed pot stickers will depend on the size of your wrappers, which in turn will determine the amount of filling you put inside. We use medium won ton skins at Bubba's, and we end up with about 20 pot stickers.

You might want to enlist some help if you are making a lot of these, as the task goes much more quickly with more hands. Not hard to do, but time-consuming. If you get pulled away in the process of assembling, cover the wrappers with a kitchen towel to keep them moist until you get back.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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