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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.
