Turn your leftover dumpling wrappers into fruity, creamy, and crispy mini tuna pizzas in 15 minutes!
If you’ve ever tried making potstickers at home, you’ve probably found that you can never quite manage to finish a whole pack of dumpling wrappers. I never have. No matter how I tweak my recipes, I always end up with a few leftover dumpling wrappers here and there. I usually seal them in a ziplock bag and store them in the freezer, hoping I’ll use them the next time. Most of the time, I forget these small packages of dumpling wrappers hidden in a back corner of the freezer and never think of using them again.
When I saw a recipe that used dumpling wrappers to create simple pizzas on the stovetop in a Japanese cooking magazine, I thought it was a genius idea!
The original recipe said to layer a few dumpling wrappers to shape a large pizza, and top it with stir-fried beef. Cook the pizza in the pan, like you would cook potstickers. Then you’ll have a simple pizza with a crispy crust, really fast.
After trying out the original recipe, I found that the pizza wouldn’t crisp up very well in the pan, so I made a few tweaks to make the recipe perfect.
- I moved the cooking into the oven, so the “pizza dough” would be evenly browned on top as well as on the bottom.
- I spread out the dumpling wrappers on the baking sheet to make mini pizzas, to make sure the edges of the pizza crisped up evenly without overlapping each other.
- I used two layers of dumpling wrappers for each pizza (very important!). While the top layer will become tender due to the moisture from the toppings, the bottom layer will still brown and crisp up beautifully.
As for the toppings, I chose the classic Asian flavor combo: canned tuna mixed with mayonnaise. These two ingredients I always have in my pantry. I added some mustard and Sriracha as hidden flavors, to make the tuna mixture a bit more savory. Then I chopped some colorful peppers and pineapple to make a simple topping. And of course, scattered some mozzarella cheese.
With one bite into the mini tuna pizza, you’ll feel an explosion of summer flavors in your mouth. Everything comes together perfectly. The mayo and tuna make a creamy and flavorful, sweet and savory topping that goes great with the crunchy, crispy crust. The pineapple is so juicy that it serves the purpose of pizza sauce.
The best part is that these mini pizzas will still be crispy after cooling off. You can make a big batch ahead of time and serve them at a party as finger food.
When you’re shopping for canned tuna next time, look for the brand Wild Selections®. I like the quality of their tuna. It contains only natural ingredients and guarantees a delicious taste. Beyond producing premium quality, all tunas are Non-GMO Project verified, sustainably sourced fish that’s 100% traceable, Wild Selections’ mission is to ensure a fish-full future. They give back to the oceans by donating 13 cents from every can sold—a total of $1 million by 2018—to World Wildlife Fund marine conservation and fishery improvement projects. Only full line of Marine Stewardship Council (MSC) certified sustainable seafood. The blue MSC eco-label tells you the fish in your can comes from well managed fisheries and healthy fish stocks.
To locate Wild Selections canned tuna, use their store locator to find out the closest store in your neighborhood.
Ready to make these delicious mini tuna pizzas for your next party? If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), take a picture, and tag it #omnivorescookbook on Instagram! I’d love to see what you come up with. Cheers, friends!
- 2 (5-oz. / 142-g) cans Wild Selections Solid White Albacore Tuna in Water, drained
- 1/3 cup mayonnaise
- 1/4 purple onion (or white onion), sliced
- 2 to 3 teaspoons Sriracha sauce
- 1 teaspoon Dijon mustard
- 24 dumplings wrappers, thawed
- 1/2 cup mozzarella cheese
- 1 cup pineapple, cubed
- 1/2 cup sliced mini sweet pepper (or other peppers of your choice)
- Ground black pepper
- (Optional) 2 tablespoons minced cilantro for garnish
- (Optional) Lemon wedges to serve with
- Preheat oven to 200 degrees C (400 F). Line a large baking sheet with aluminum foil. Spray a thin layer of oil.
- Transfer tuna to a colander placed on a bowl to drain the extra water.
- Combine tuna, mayonnaise, Sriracha sauce, and Dijon mustard in a bowl. Mix with a fork to flake the tuna into small bits, until it forms an even paste.
- Use two dumpling wrappers for each mini pizza. Spread them on the foil without overlapping. Spray or brush a thin layer of oil on top.
- Add 1 to 2 tablespoons of tuna mixture on each stack of dumpling wrappers. Add purple onion, pineapple, and peppers. Scatter mozzarella cheese. Lightly grind black pepper on top.
- Bake until the dumpling wrappers turn golden brown, 12 to 15 minutes.
- Garnish with chopped cilantro if using. Serve warm with lemon wedges.
The nutrition facts are calculated based on 1 of the 12 mini pizzas generated by this recipe.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.