Tuna Fish Dumplings

Ingredients-

For the Filling:

1/2 cup finely chopped cabbage

1/4 cup finely chopped green onion

1/4 cup finely chopped water chestnuts

1 pound ground tuna fish

1tbsp ginger-garlic, finely chopped

1 teaspoon light soy sauce

1 teaspoon dark soy sauce

2 teaspoons Chinese rice wine, or dry sherry

1 teaspoon sesame oil

A pinch of white pepper powder

For the Dumplings:

1 (48-count) package dumpling wrappers, or gyoza wrappers

1 tablespoon cornstarch mixed with 2 tablespoons cold water

1 lightly beaten egg white, optional

1 tablespoon oil

1/3 cup water, plus more if needed

Dipping sauce, optional

Method:

1. In a large bowl, combine the filling ingredients. Use your fingers to mix everything together. If preparing the filling ahead of time, store in a sealed container in the refrigerator until ready to use.
2. Place a dumpling wrapper on a cutting board. Cover the remaining wrappers with a damp cloth to keep them from drying out while filling and folding the dumplings. Add a heaping teaspoon of the filling to the middle of the pot sticker wrapper and use your finger to spread it out toward the sides. Be sure not to overfill or spread the filling too close to the edge of the wrapper.
3. To fold the dumpling, moisten the edges of the wrapper with the mixture of water and cornstarch to make it easier to seal. Use the optional egg white instead if you'd prefer.
4. Gently lift the edges off the moistened wrapper over the filling and bring it together at the top center. Crimp the edges of the wrapper several times along the edge and pinch together to seal. Repeat with the remaining wrappers and filling. Keep the dumplings covered lightly with plastic wrap or a slightly damp clean kitchen towel as you work to avoid drying out.
5. Heat a kadhai/wok or nonstick skillet over medium-high heat and add the oil. Add 10 to 12 pot stickers at a time and cook for 2 to 3 minutes until the bottoms are browned.
6. Add 1/3 cup water, cover, and steam the dumplings until cooked through and the liquid is absorbed, about 5 minutes. 
7. Remove and cook the remaining dumplings in the same manner. Usually, 1/3 cup of water is enough to steam 10 to 12 dumplings, but use more if needed. 
8. Serve alone or with alone or with your choice of dipping sauce.