Asian Tuna & Dumplings

Ahi tuna, sweet potato & scallion dumplings, bok choy, black bean glaze, sesame vinaigrette

5 / 5

650 cal

20 min

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Recipe Ingredients

  • (a) sweet potato and scallion batter
  • (b) panko
  • (c) salmon, marinated portolbello
  • (d) black bean glaze
  • (e) bok choy
  • (f) sesame vinaigrette

Equipment Needed

  • skillet or saute pan
  • scissors
  • spatula
  • mixing bowl
  • baking tray with foil
  • wooden spoon
  • serving spoon
  • plate lined with paper towel

Recipe Directions

  1. For best results, take the salmon out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer then this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
  2. Squeeze all of the dumpling batter (a) into a mixing bowl. Then add the panko (b). Use your hands to toss the batter and the panko together. Split the mixture into two balls (per serving that you ordered), and roll them around in the excess panko crumbs. Leave the dumplings in the bowl.
  3. Heat a skillet for 2 minutes over medium-high heat. After the pan has warmed up, add 1 and 1/2 tbsp of oil or enough to coat the bottom of the pan plus a little extra. Place the balls of dumpling batter and panko into the pan. Cook the dumplings for 2 minutes without touching them.
  4. While the dumplings are cooking, cut open the package of salmon (c) and place on a baking tray lined with foil. Make sure the smooth, nice-looking side of the fish is facing up. Pour 1/2 of the black bean glaze (d) on top of the salmon and use the back of a spoon to spread it evenly over the top of the fish. Place the tray of salmon into your 425 degree oven and bake for 8 minute. (Bake for 10 minutes if preparing 4+ servings).
  5. When the dumplings have cooked for 2 minutes, flip them over and gently press down on them with a spatula. Place the skillet into your 425 degree oven for 4 minutes. After 4 minutes, remove the skillet and place the dumplings onto a plate lined with paper towel. Season the dumplings with a pinch of salt.
  6. Over no heat, add the bok choy (e) to the same pan you used for the dumplings. If the bok choy does not sizzle when you add it, turn the heat back up to medium-high. Saute and stir for 1 minute. Drizzle 1/2 of the sesame vinaigrette (f) on to the bok choy and stir. Taste and add salt and pepper if you wish.
  7. At this point, your salmon should be ready. Remove the salmon from the oven and drizzle the remaining black bean glaze over the top of the fish.
  8. Spoon the dumplings on to your serving plates. Add the bok choy and place the salmon on top. Drizzle the remaining sesame vinaigrette on the plate around the dumplings and salmon.
Madison & Rayne Did You Know?

Beverage Pairing


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Customer Reviews


The salmon and dumplings were phenomenal! Great meal!

October 27, 2020

February 24, 2022
Jen from Chicago

Very nice dish.

February 24, 2022

November 13, 2023