Potstickers with Sirena Tuna and Wombok

Potstickers with Sirena Tuna and Wombok

A potsticker recipe is easy to master once you gather the ingredients. These crispy-bottomed dumplings are filled with tuna, wombok (Chinese cabbage) and water chestnuts for crunch. You can skip the lacy crust if you want, but take it from us, it adds a delicious, next-level crunch.

  • Prep:30 Min
  • Cook:10 Min
  • Yields:4 Servings
  • Effort:

Ingredients

Tuna FIlling

Dumpling skin

Dipping Sauce

Directions

  1. For the filling, place the tuna in a large mixing bowl and use your hands to break up the chunks until finely minced. Add the remaining ingredients and use your hand to mix, ensuring the ingredients are evenly distributed. Rub together between your fingertips to wilt the cabbage slightly.
  2. To make the potstickers, line a large tray with baking paper. Place 1 rounded tsp of filling in the centre of a wrapper. Using your fingertip, moisten half of the border with some water. Fold the wrapper over the filling, press around the filling so there are no air bubbles and press the edge together to seal firmly. Pleat the edge if you like. Place on the tray and repeat with the remaining filing and wrappers. Make sure the potstickers do not touch each other on the tray. (Only make up to 3 potstickers at a time, otherwise the filling makes the wrapper slightly soggy and more difficult to shape).
  3. To pan-fry the potstickers, heat the 2 tsp oil in a large non-stick frying pan over medium heat until hot. Arrange half of the potstickers in a circle in the pan – they should be just touching. Cook for 4 minutes or until the bottoms are golden.
  4. Steam the potstickers by combining the cornflour and water in a small bowl, stirring to dissolve the flour and make a slurry. Add half of the mixture to the potstickers, pouring in around the potstickers and around the edge. Cover the pan with a lid and steam for 4 minutes or until the tops of the wrappers are translucent and cooked through and most of the water has evaporated.
  5. Let the lacy crust form. Remove the lid and cook for 2-4 minutes or until all the liquid has evaporated, a lacy crust has formed and the bottoms are nicely golden.Turn off the heat. Place a serving plate over the pan, large enough to cover it completely. Quickly, but carefully, invert the whole lot so the dumplings end up on the plate. Repeat with the remaining potstickers.
  6. For the dipping sauce, combine all of the ingredients in a small bowl, stirring to dissolve the sugar. Serve with the potstickers. Makes enough sauce for 30 potstickers.