Tuna Dumplings

  • persons
  • cooking time:20
  • difficulty


  • 2 cans of tuna in water (140 g each), well drained
  • 1 cm ginger, peeled, grated
  • 1-2 tsp chilli-garlic paste
  • 1/2 spring onion cut into fine rings
  • Sunflower oil
  • Dumpling dough
  • 1 teaspoon cornstarch, mixed with 1 tablespoon water
  • (sweet) soy sauce

How to prepare

These festive tuna dumplings are the ideal snack for a drink. Combined with swordfish with citrus vinaigrette and shrimp blinis


  • 1 Mix the tuna with ginger, chilli paste and spring onions in a bowl.
  • 2 Heat the oil in a deep frying pan to 180 °C.
  • 3 Place the dumpling dough on a work surface and fill each sheet with a large teaspoon of tuna mixture. Brush the edges with the cornflour mixture, fold and squeeze them together.
  • 4 Fry the dumplings for 3 minutes each. Turn halfway through.
  • 5 Dab the tuna dumplings on kitchen paper and serve with sweet soy sauce.

Albacore tuna in water