Tuna Dumpling Recipe

Place the drained, flaked tuna in a small bowl. Break up any large chunks with a fork so the mixture is fairly even.

Add chopped green onion, minced garlic, grated ginger, soy sauce, sesame oil and mayonnaise (if using). Stir until well combined.

Season with a pinch of salt and pepper, taste and adjust — add a little more soy sauce or mayo if you prefer saltier or creamier filling. The filling should be moist but not watery; drain a little liquid from the tuna if necessary.

Lightly dust your work surface with the teaspoon of flour to prevent sticking. Lay out two dumpling wrappers.

Spoon about 1 to 1 1/2 tablespoons (roughly 15–20 g) of the tuna filling into the center of each wrapper. Do not overfill — leave room at the edges to seal.

Dip your finger into the cold water and run a thin line of water around the edge of each wrapper to moisten it.

Fold each wrapper in half over the filling to form a half-moon. Press out any excess air, then firmly pinch or pleat the edges to seal the dumpling. Ensure there are no gaps.

Heat a nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon vegetable oil and swirl to coat.

When the oil is hot, place the dumplings flat-side down in the skillet (space them so they aren't touching). Fry for 1.5–2 minutes until the bottoms are golden brown.

Carefully pour 3 tablespoons of water into the skillet and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam the dumplings for 3–4 minutes until wrappers become translucent and filling is heated through.

Remove the lid and continue cooking uncovered for 30 seconds to 1 minute to re-crisp the bottoms if desired. Transfer dumplings to a plate.

Mix 2 tsp soy sauce and 1 tsp rice vinegar in a small dish. Add 1 tsp chili oil or a pinch of chili flakes and sprinkle sesame seeds on top. Adjust flavors to taste.

Serve the sauce alongside the warm dumplings and enjoy.