Potstickers with tuna and wombok

These classic crispy-bottomed dumplings are filled with tuna, wombok (Chinese cabbage) for sweetness and water chestnuts for crunch. You can skip the lacy crust if you prefer but it adds a next-level crunch to the dumplings.

Potstickers with tuna and wombok Credit: Benito Martin

• makes

  30

• prep

  30 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 packet (30) gow gee (white Shanghai round) wrappers
• 2 tsp cornflour
• 250 ml (1 cup) water
• cooking oil

Tuna filling

• 2 x 95 g cans Sirena Tuna Soy & Ginger, drained
• 180 g Chinese cabbage (wombok), roughly chopped
• 140 g drained canned water chestnuts, drained, roughly chopped (230 g canned weight)
• 2 x 3 cm piece of ginger, peeled, finely grated
• 1¼ tbsp light soy sauce
• 1 tsp sesame oil
• ½ tsp freshly ground black pepper

Dipping sauce

• 2 tbsp soy sauce
• 1 tbsp Chinese black vinegar
• ½ tsp white sugar
• 5 drops sesame oil
• ½ red birdseye chillies, thinly sliced

Instructions

1. For the filling, place the tuna in a large mixing bowl and use your hands to break up the chunks of tuna until finely minced. Add the remaining ingredients and use your hand to mix, ensuring the ingredients are evenly distributed, and rub together between your fingertips to wilt the cabbage slightly.
   
   
2. 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 and press. (You can 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, otherwise they will stick. (Only make up to 3 potstickers at a time, otherwise the filling makes the wrapper slightly soggy and more difficult to shape.)
   
   
3. 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 Combine 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 and serve with the potstickers. Makes enough sauce for 30 potstickers.
   
   

Tip

• You can buy gow gee wrappers, water chestnuts and Chinese black vinegar from Asian supermarkets - the wrappers are in the refrigerated section. 

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Tammi Kwok. Creative concept by Belinda So.

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Australians have been enjoying the unrivalled taste and quality of SIRENA tuna since 1956. Sirena tuna is made only with the highest quality ingredients, including our premium oil blends and high specification tuna. All of Sirena's tuna products are delicious, healthy, suitable for different moments of your day, and can be enjoyed on their own or as an ingredient in meals. For more recipes from our SBS collection of SIRENA tuna recipes, go here. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.