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Ahi Tuna Potstickers with Ginger Soy Dipping Sauce

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Intermediate

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Description

Ahi tuna steaks and ginger combine perfectly in dumpling form. Delicious in every way, boiling these Chinese dumplings makes for easy preparation.

Ingredients

  • FOR THE POTSTICKERS:
  • ½ pounds Fresh Ahi Tuna Steak
  • 3 Tablespoons Mirin
  • 2 Tablespoons Soy Sauce
  • 3 Tablespoons Fresh Ginger, Minced
  • 4 whole Garlic Cloves, Minced
  • ¼ cups Scallions, Chopped
  • 2 Tablespoons Cornstarch
  • 1 package Won Ton Wrappers
  • _____
  • FOR THE DIPPING SAUCE:
  • ¼ cups Soy Sauce
  • 3 Tablespoons Rice Wine Or Mirin
  • 1 Tablespoon Fresh Ginger Chopped
  • 1 teaspoon Sriracha (optional)
  • 2 drops Toasted Sesame Oil

Preparation

Dice the tuna into tiny pieces. Add mirin, 2 tablespoons soy sauce, 3 tablespoons ginger, garlic, scallions and cornstarch. Stir until well mixed.

Wet two (touching) sides of a won ton wrapper. Place a heaping teaspoon of filling in the center and fold in half to close. Press firmly along the edges. Pleat the edge of the won ton and press to seal. Place the finished wrapper under a wet paper towel and repeat until all tuna mix has been used.

Bring 3 quarts of water to a rolling boil. Gently add the dumplings to the water and boil for 5 to 6 minutes until won ton wrappers become translucent. Remove from the water and drain. Serve with Spicy Ginger Soy Dipping Sauce.

To make the sauce, add all dipping sauce ingredients to a bowl. Stir. Garnish with chopped scallions if desired.

4 Comments

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Avatar of 3alarmwife

3alarmwife on 11.16.2009

I made these Saturday night. They were amazing! I did cook them the way the seedlady suggested. This is going to be a go to recipe for Asian night. Thank you!

Avatar of seedlady

seedlady on 10.18.2009

try cooking them in the tradtional way, not really any extra work.

Put the dumplings into a prewarmed, oiled skillet and saute for a few minutes over med heat. Add two cups of broth or water and cover partially, simmer lightly until the liquid evaporates and the dumplings develop a nice crusty glaze on the bottom. Remove with spatula and serve with dipping sauce.

Avatar of nika

nika on 10.13.2009

these look amazing!! can’t wait to try them!

Avatar of dishinanddishes

dishinanddishes on 10.9.2009

These look amazing!

One Review

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Avatar of Cookin' Army Wife

Cookin' Army Wife on 12.3.2011

My wonton wrappers nearly disintegrated as soon as they hit the boiling water (Eeerrg)!! But the flavor was good. Next time I will try baking them, I think.

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