Ahi Tuna Pot Stickers

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   Place the tuna on a cutting board.

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   Remove the skin, if any, and dice the fish into 1/4-inch cubes and place in a large bowl.

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   Mince the ginger and green onions and add to the tuna.

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   Blend in the egg whites sherry and the soy sauce.

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   Toss, and chill in the refrigerator for about 30 minutes.

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   To assemble:

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   Keep a cup of water, your filling, and your wrappers handy.

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   Lay a few wrappers out flat on a countertop.

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   Place about 1-ounce of filling into the center of a wrapper using a tablespoon.

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    Dip your finger in the water (or use a wet brush) and run your wet finger

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    (or wet brush) along 2 connected edges of the wrapper.

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    (Say, for example, the left side and the bottom.)

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    The area you are creating here is a moist strip along the half of the perimeter where water is applied.

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    Fold the wrapper over on the diagonal.

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    The 2 moist sides will bond to their dry counterparts to make a nice little triangular pocket.

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    Remember that the water acts like a glue.

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    Thus, if wet edges are folded to the dry edges, all is well; otherwise, your pot stickers will come open.

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    (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.)

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    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.

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    Make 3 or 4 pleats.

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    Put the assembled wrappers on a parchment-lined pan, but make sure that they do not touch each other.

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    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.

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    However, this is less of a problem if you use traditional pot sticker wrappers, as they are thicker.

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    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.

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    We freeze them by the hundreds at the Diner, placing them in airtight containers more suited for freezer storage.

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    For the pot stickers:

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    Heat a griddle, wok, or pan over medium-high heat.

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    When hot, cover the bottom with nonstick spray.

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    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).

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    Lift the lid, toss in about a quarter of a cup of water, and quickly close the lid.

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    Let the pot stickers steam for about 4 minutes.

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    If you really need to satisfy your curiosity and take a peek, just be sure to add more water.

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    The end result should be that the pot stickers have a crispy golden brown bottom and a soft pasta top.

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    We serve them at the Diner on a bed of garlic-sauteed spinach with a soy dipping sauce.

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    (Chopsticks are provided.)

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    I also recommend them with any good commercial spicy chili oil.

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    To make the soy dipping sauce, mix equal parts soy and rice wine vinegar.

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    Enjoy!

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    Cook's Note: The Won Ton Wrappers:

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    Most markets will carry won ton wrappers.

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    You could use egg roll skins if you prefer.

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    Some stores even carry pot sticker skins.

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    Any trip to a well-stocked Asian market will make the task of obtaining the wrappers easy.

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    We make our own here at Bubba's Diner, but that is another story.

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    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.

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    We use medium won ton skins at Bubba's, and we end up with about 20 pot stickers.

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    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.

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    Not hard to do, but time-consuming.

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    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

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    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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