Tuna Potstickers


Potsticker filling

  • 3/4 pound fresh tuna, cut into 1/2 inch squares

  • 1 tablespoon fresh ginger, finely chopped

  • 1 tablespoon fresh garlic, finely chopped

  • 2 tablespoons cryatalized ginger, finely chopped

  • 1 tablespoon hot pepper, (thai, jalapeno, etc.) finely chopped

  • 2 tablespoons black sesame seeds

  • 1 tablespoon sesame oil

  • 1/4 cup scallions, finely sliced

  • 1 teaspoon kosher salt

  • 2 pkg. won ton wrappers

Dipping sauce

  • 1/2 cup red pepper, chopped

  • 1 tablespoon fresh garlic, minced

  • 1/3 cup sugar

  • 2 teaspoons hot thai pepper, thinly sliced

  • 1/2 cup rice vinegar

  • 1 teaspoon salt


Dipping sauce

  • Put red pepper in food processor to puree. In medium saucepan, add vinegar, pureed pepper, sugar ,and salt, simmer about 10 minutes. Remove from heat, add sliced hot pepper and minced garlic. Cool to room temperature. Serve with potstickers

Potsticker filling

  • Gently mix all ingredients together. Taste for salt, add more if necessary.

Filling won ton wrappers

  • Put filling in center of wrapper, moisten edges with water, top with another wonton wrapper, press with a fork or your fingersto seal the edges. When all potstickers are done, heat about 1/2 inch canola oil in skillet. Quickly brown to maintain rare tuna, about one minute per side. Serve with dipping sauce.

  • Makes about 30 potickers, enjoy!

Dirk FucikFISH: TUNA