In small jar, add all sauce ingredients. Place lid on jar and shake to mix. Set aside.
Using a food processor, add the water chestnuts and ginger, and pulse until finely minced.
Add plant-based tuna and pulse for 1 minute until coarsely chopped. Remove tuna mixture from food processor, place in mixing bowl and set aside.
Add peas, mint, green onion, corn starch, lemon zest, sambal and salt to the food processor and pulse until coarsely mixed, about 1 minute. Add to the tuna mixture, stirring to combine.
To assemble the dumplings, have the wrappers, a small ramekin of water and a sheet pan sprinkled with corn starch ready.
For each dumpling wrapper, dip your finger in the water and wipe across the top edge of the wrapper. Add about 1 tablespoon of filling to the center. Fold the dumpling into an open taco, and make small crimps along the top part of the wrapper, sealing the dumpling. This will take some patience at first.
Once sealed and formed, set on sheet pan. Repeat the process until all filling is used.
Add a drizzle of oil to a heavy-bottom pan over medium-high heat. Place dumplings in pan, leaving space around each, cooking in batches if needed.
Pan sear the bottom of each dumpling until golden brown, 1-2 minutes
Drizzle water in the pan and cover. Remove from heat and shake pan carefully to ensure dumplings are not sticking. Keep the lid on and allow the dumplings to finish steaming for 1-2 minutes.
Serve with the Sweet Soy Dipping Sauce.

Tuna & Pea

Dumplings

Preparation30 minutes
Cook Time 5 minutes
Serves Makes 20-25 Dumplings

INgredients

For Sweet Soy Dipping Sauce

3 tablespoons low-sodium soy sauce
3 tablespoons mirin seasoned rice vinegar
1 tablespoon agave syrup or maple syrup
1 tablespoon minced chives or green onion

For Filling

¼ cup (1 small can) water chestnuts, sliced
1 ½ tablespoons chopped fresh ginger
3 pouches Good Catch® Naked in Water Plant-Based Tuna
1 cup frozen peas, thawed
¼ cup loosely packed fresh mint
3 tablespoons thinly sliced green onion
1 ½ tablespoons corn starch, plus more for sprinkling on pan
1 tablespoon lemon zest
2 teaspoons sambal chili sauce
½ teaspoon fine sea salt

1-2 packs plant-based dumpling wrappers
Vegetable oil, for cooking

Instructions

In small jar, add all sauce ingredients. Place lid on jar and shake to mix. Set aside.
Using a food processor, add the water chestnuts and ginger, and pulse until finely minced.
Add plant-based tuna and pulse for 1 minute until coarsely chopped. Remove tuna mixture from food processor, place in mixing bowl and set aside.
Add peas, mint, green onion, corn starch, lemon zest, sambal and salt to the food processor and pulse until coarsely mixed, about 1 minute. Add to the tuna mixture, stirring to combine.
To assemble the dumplings, have the wrappers, a small ramekin of water and a sheet pan sprinkled with corn starch ready.
For each dumpling wrapper, dip your finger in the water and wipe across the top edge of the wrapper. Add about 1 tablespoon of filling to the center. Fold the dumpling into an open taco, and make small crimps along the top part of the wrapper, sealing the dumpling. This will take some patience at first.
Once sealed and formed, set on sheet pan. Repeat the process until all filling is used.
Add a drizzle of oil to a heavy-bottom pan over medium-high heat. Place dumplings in pan, leaving space around each, cooking in batches if needed.
Pan sear the bottom of each dumpling until golden brown, 1-2 minutes
Drizzle water in the pan and cover. Remove from heat and shake pan carefully to ensure dumplings are not sticking. Keep the lid on and allow the dumplings to finish steaming for 1-2 minutes.
Serve with the Sweet Soy Dipping Sauce.