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Tuna Turnovers: The Dumpling Dilemma hero image

Tuna Turnovers: The Dumpling Dilemma

Crispy Pan-Fried Tuna and Onion Dumplings with Cookie Butter-Hoisin Dipping Sauce

55 minutes
Serves 4
DinnerChineseNut-free
Herb's take

Take a culinary detour through Chinese street food with these jianjiao (pan-fried dumplings), where humble canned tuna and sweet onion come together in a crisp flour wrapper. You'll learn the secrets of hot-water dough and why cookie butter actually belongs in a savory dipping sauce (trust me, your taste buds won't see it coming).

Ingredients

Yield
4

Instructions

  1. 01
    Place the all-purpose flour in a large bowl. Carefully pour in the boiling water, stirring with chopsticks or a fork until a shaggy dough forms.
  2. 02
    When cool enough to handle, knead the dough on a lightly floured surface for 3 to 5 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.
  3. 03
    While the dough rests, heat 1 tablespoon of neutral oil in a skillet over medium heat. Add the diced onion and cook, stirring, until translucent and just starting to caramelize, about 5 minutes.
  4. 04
    Add the garlic and cook 1 minute longer until fragrant.
  5. 05
    Transfer the cooked onion and garlic to a bowl. Add the drained tuna, 1 tablespoon soy sauce, toasted sesame oil, and scallions. Stir well to combine and set aside.
  6. 06
    Divide the rested dough into 16 equal pieces. Roll each piece into a ball, then flatten and roll into 4-inch rounds on a lightly floured surface.
  7. 07
    Place about 1 tablespoon of the tuna filling in the center of each wrapper. Moisten the edge with a little water, fold over to form a half-moon, and pinch tightly to seal.
  8. 08
    Heat 2 tablespoons neutral oil in a large nonstick skillet over medium-high heat. Arrange half the dumplings in a single layer and cook until the bottoms are golden brown, about 2 minutes.
  9. 09
    Carefully add 2 tablespoons water to the pan, cover immediately, and steam for 3 minutes. Remove the lid, cook until the bottoms crisp again and all water is evaporated, 1 to 2 minutes more.
  10. 10
    Repeat with the remaining dumplings, adding oil as needed.
  11. 11
    Meanwhile, make the dipping sauce: In a small bowl, whisk together the cookie butter, hoisin sauce, remaining 2 tablespoons soy sauce, rice vinegar, and 2 tablespoons water until smooth.
  12. 12
    Serve the crispy dumplings hot with the cookie butter-hoisin dipping sauce on the side.

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