| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 20 potstickers |
Ingredients
- 1-pound ahi tuna, sushi grade
- 1-ounce fresh ginger
- 1 bunch green onion
- 3 large eggs, whites only
- 2 ounces sherry
- 2 ounces soy sauce
- 20 round wonton wrappers (see Cook’s Note)
- Nonstick cooking spray
Instructions
- For the filling: Place the tuna on a cutting board. Remove the skin, if any, and dice the fish into 1/4-inch cubes and place in a large bowl. Mince the ginger and green onions and add to the tuna. Blend in the egg whites sherry and the soy sauce. Toss, and chill in the refrigerator for about 30 minutes.
- To assemble: Keep a cup of water, your filling, and your wrappers handy. Lay a few wrappers out flat on a countertop. Place about 1-ounce of filling into the center of a wrapper using a tablespoon. 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.) The area you are creating here is a moist strip along the half of the perimeter where water is applied. Fold the wrapper over on the diagonal. The 2 moist sides will bond to their dry counterparts to make a nice little triangular pocket. Remember that the water acts like a glue. Thus, if wet edges are folded to the dry edges, all is well; otherwise, your pot stickers will come open. (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.)
- 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. Put the assembled wrappers on a parchment-lined pan, but make sure that they do not touch each other. If they are left touching, they will stick together, which is bad news because, when you go to separate them, you will have pot stickers with holes. However, this is less of a problem if you use traditional pot sticker wrappers, as they are thicker. When all of the pot stickers are assembled in wrappers, you can cook them immediately at this point or you can freeze them for future cooking. We freeze them by the hundreds at the Diner, placing them in airtight containers more suited for freezer storage.
- For the potstickers: Heat a griddle, wok, or pan over medium-high heat. When hot, cover the bottom with nonstick spray. Put the potstickers in the pan and cover with a tight-fitting lid (or, if you are working on a griddle, use a pan to cover the pot stickers).
- Lift the lid, toss in about a quarter of a cup of water, and quickly close the lid. Let the potstickers 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. 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. To make the soy dipping sauce, mix equal parts soy and rice wine vinegar. Enjoy!
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 73 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 8 g |
| Cholesterol | 37 mg |
| Sodium | 224 mg |
Reviews
Really wanted the recipe for the ahi tuna pot stickers, but it doesn’t include the gluten free recipe for the wrappers made from cake flour !!!!
I followed the recipe exactly and my family loved it. I used the package pot sticker dough and it was fine. I am sure with making the dough the results are even better. I also will try making the patty as suggested in one other review. Since I live in the south bay, I plan on making a trip to Bubba’s Diner. This is a keeper!!
I made these last night because I wanted to see if I could make them to resemble my local favorites. It worked great. I couldn’t find ground chicken so I used ground turkey instead. I used wonton wrappers from Walmart. Also, I was a bit confused that after watching the program with Guy on Saturday and Sunday, why the recipe didn’t have the corn starch and garlic that they indicated on the show. They also used Merin (Japanese cooking wine) and not sherry. I don’t know if there is much difference but I bought the Merin and used it and added in corn starch and three heaping tablespoons of garlic. I boiled for about four minutes then seared in a non stick pan with oil and butter. They turned out wonderful. I will make every month for my pot sticker fix.
Recipe calls for 20 round won ton wrappers but directions are for square wrappers. Not a big deal but not helpful to someone new to pot sticker assembly. I used frozen ahi from Trader Joe’s since I didn’t want to risk a new recipe using the high priced fish. I found round pot sticker wraps at my local Asian market. Made the pot stickers as indicated except for frozen fish. The wrappers were too thick and resulted in a chewy experience that detracted from the filling Might have been more like the episode depicts with thinner wrappers. Note: The next day I used the left over filling and made a patty and fried it. Used a multi-grain bun with Wasabi mayo and it was really good! Will do it again as a patty if I can figure out how to make it all stick together better.