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Lobster Potstickers

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B12
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Dipping Sauce

    2. 1/3 cup 78ml Rice vinegar

    3. 2 tablespoons 30ml Soy sauce

    4. 1 tablespoon 15ml Chili garlic sauce

    5. 2 teaspoons 10ml Black bean garlic sauce

    6. 1 teaspoon 5ml Sesame oil

    7. Filling

    8. 1 lb 454g / 16oz Lobster meat - coarsely chopped

    9. 1/4 cup 36g / 1 1/3oz Finely-chopped bamboo shoots

    10. 1 cup 198g / 7oz Egg white (large)

    11. 1 tablespoon 15ml Shredded basil

    12. 1 tablespoon 15ml Cornstarch

    13. 1 tablespoon 15ml Chinese rice wine

    14. (or dry sherry)

    15. 2 teaspoons 10ml Finely-minced ginger

    16. 2 teaspoons 10ml Sesame oil

    17. 1/4 teaspoon 1 1/3ml Salt

    18. 1/4 teaspoon 1 1/3ml Freshly-ground white pepper

    19. To Assemble

    20. 30 Potsticker wrappers

    21. 3 tablespoons 45ml Cooking oil

    22. 2/3 cup 157ml Water

    23. Basil sprigs - for garnish

    Instructions Jump to Ingredients ↑

    1. Combine the dipping sauce ingredients in a small bowl; set aside.

    2. Combine filling ingredients in a medium bowl; mix well. To shape each potsticker, place 1 teaspoon of filling in center of a potsticker wrapper. Brush edges of wrapper with water; fold wrapper in half, crimping 1 side, to form a semicircle. Pinch edges together to seal. Cover potstickers with a dry towel to prevent drying.

    3. Place a wide frying pan over medium heat until hot. Add 1 to 1/2 tablespoons cooking oil, swirling to coat sides. Add potstickers, half at a time, seam-side up. Cook until bottoms are golden brown, 3 to 4 minutes. Add 1/3 cup water; reduce heat to low, cover, and cook until liquid is absorbed, 4 to 5 minutes. Place potstickers, browned-side up, on a serving plate; keep warm. Cook remaining potstickers with remaining oil and water.

    4. Garnish potstickers with basil. Serve with dipping sauce.

    5. This recipe yields 30 dumplings.

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