Recipe courtesy of Martin Yan
Print
Total:
45 min
Active:
35 min
Yield:
30 dumplings
Level:
Intermediate

Ingredients

Dipping Sauce:
  • 1/3 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon chili garlic sauce
  • 2 teaspoons black bean garlic sauce
  • 1 teaspoon sesame oil
Filling:
  • 1 pound lobster meat, coarsely chopped
  • 1/4 cup finely chopped bamboo shoots
  • 1 large egg white
  • 1 tablespoon shredded basil
  • 1 tablespoon cornstarch
  • 1 tablespoon Chinese rice wine or dry sherry
  • 2 teaspoons finely minced ginger
  • 2 teaspoons sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 30 potsticker wrappers
  • 3 tablespoons cooking oil
  • 2/3 cup water
  • Basil sprigs, for garnish

Directions

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.

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