Recipe courtesy of John Sarran
Total:
1 hr
Active:
20 min
Yield:
20 pot stickers
Level:
Easy

Ingredients

Directions

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 pot stickers: Heat a griddle, wok, or pan over 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 (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 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. 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!

Cook's Note

The Won Ton Wrappers: Most markets will carry won ton wrappers. You could use egg roll skins if you prefer. Some stores even carry pot sticker skins. Any 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Tuna Salad Undone

Recipe courtesy of Alton Brown

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Chicken Pot Pie

Recipe courtesy of Ina Garten

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Tuna Melt

Recipe courtesy of Food Network Kitchen

Company Pot Roast

Recipe courtesy of Ina Garten

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Slow Cooker Mexican Chicken Soup

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c
          powered by PubExchange

          Get Cooking