Lobster Potstickers Recipe - Cooking Index
Lobster Potstickers Recipe - Cooking Index
| Dipping Sauce | ||
| 1/3 cup | 78ml | Rice vinegar |
| 2 tablespoons | 30ml | Soy sauce |
| 1 tablespoon | 15ml | Chili garlic sauce |
| 2 teaspoons | 10ml | Black bean garlic sauce |
| 1 teaspoon | 5ml | Sesame oil |
| Filling | ||
| 1 lb | 454g / 16oz | Lobster meat - coarsely chopped |
| 1/4 cup | 36g / 1.3oz | Finely-chopped bamboo shoots |
| 1 cup | 198g / 7oz | Egg white (large) |
| 1 tablespoon | 15ml | Shredded basil |
| 1 tablespoon | 15ml | Cornstarch |
| 1 tablespoon | 15ml | Chinese rice wine |
| = (or dry sherry) | ||
| 2 teaspoons | 10ml | Finely-minced ginger |
| 2 teaspoons | 10ml | Sesame oil |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
| To Assemble | ||
| 30 | Potsticker wrappers | |
| 3 tablespoons | 45ml | Cooking oil |
| 2/3 cup | 157ml | Water |
| Basil sprigs - for garnish |
Combine the dipping sauce ingredients in a small bowl; set aside.
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.
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.
Garnish potstickers with basil. Serve with dipping sauce.
This recipe yields 30 dumplings.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C27) - from the TV FOOD NETWORK
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