Marinated Bluefin Tuna in Handmade Dumpling Wrappers
Every winter, when the deep waters off Waihau Bay on New Zealand's East Coast turn cold and clear, Southern Bluefin tuna arrive on their seasonal migration. It’s a short window - a few weeks where the coast hums with early‑morning launches, quiet anticipation, and the hope of bringing home one of the most prized fish in New Zealand. This year we were lucky. The boys launched at first light and came back with a beautiful Bluefin caught in those crisp winter waters.
Bluefin is a generous fish, rich and clean with a texture that lends itself to both quick cooking and delicate preparations. One of my favourite ways to honour it is to dream up new recipes to use the fish in. Handmade dumplings is no exception - a simple, hands‑on kitchen project that turns a special catch into something interesting and delicious.
The tuna is cut into small pieces and marinated briefly, just enough to take on the aromatics without losing its freshness. Ginger brings warmth, pure sesame oil adds a nutty depth, and fermented soy sauce (not the cheap flavoured stuff) gives that savoury, rounded flavour that works so well with tuna for an asian-inspired dish. Spring onions brighten everything, and a little fresh chilli adds a gentle heat. It’s a marinade not out of place in any Asian-style cooking and suits winter seafood perfectly.
If there's any tip I can impart it's to use pure sesame oil and fermented soya sauce. Don't skip these for cheaper flavoured condiments.
Wrapped in thin dumpling wrappers pan-fried then steamed in a frypan, the Bluefin becomes tender and silky inside its casing. The marinade perfumes the filling, giving each dumpling a balance of clean tuna, ginger warmth, and savoury soy. Served with a simple soya sauce dipping sauce and a squeeze of lime, they disappear quickly!
These dumplings are a reminder of why seasonal food matters - a winter catch, a coastal story, and a traditional handmade meal that brings everyone to the table.
Ingredients:
(Approximately 20 dumplings)
200-300gms of tuna, small cubed
2 teaspoons of minced or pureed ginger (I used jar because ginger is expensive in New Zealand and jar keeps better)
1 tbsp pure sesame oil plus extra for frying (use only pure, it's worth it)
1 tbsp fermented soya sauce (not flavoured)
1 Spring onion, sliced finely
1 red chili, seeded and sliced finely
1/2 tsp cornflour
1 cup high grade flour (makes about 20 dumpling wrappers)
water
Watch me roll and fold the dumpling wrappers in this short Youtube tutorial:
Filled and folded dumpling wrappers waiting to be cooked
Method:
Cut the raw tuna into small cubes and place in a bowl. Add the remaining marinade ingredients and mix well. Refrigerate for about 30 minutes while you prepare the dumpling wrappers.
To make the wrappers, place the flour in a bowl and add enough water to form a stiff dough. Turn it out onto a lightly floured surface and knead for a few minutes until smooth. Cover with a warm bowl and let it rest for 30 minutes. Knead again briefly, then shape the dough into a long roll and cut into small, cookie‑sized pieces.
Re‑flour your surface and roll each piece into a thin circle. Aim for wrappers that are soft but quite thin. Keep them covered with a damp tea towel as you work through the dough.
Moisten the edge of half the wrapper, then place a small spoonful of tuna filling in the centre. Fold into a half‑moon and press the edges together firmly. Dab a little water on each end and bring them together to form a tortellini‑style shape, pressing to seal.
Heat a frypan to medium-high and add a splash of sesame oil. Place the dumplings in the pan and fry for 1 minute with the lid on. Remove the lid, add a quick splash of water, and immediately replace the lid so the steam cooks the dumplings. Steam for another minute.
Lift out and serve on warm plates with fermented soy sauce and a sprinkle of sesame seeds.
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