Lobster Potstickers

Name: Lobster Potstickers
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 30 dumplings
Cuisine: asian
Ingredients: 1/3 cup rice vinegar; 2 tablespoons soy sauce; 1 tablespoon chili garlic sauce; 2 teaspoons black bean garlic sauce; 1 teaspoon sesame oil; 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

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Level: Intermediate
Total: 45 min

Prep: 35 min
Cook: 10 min

Yield: 30 dumplings

Level: Intermediate
Total: 45 min

Prep: 35 min
Cook: 10 min

Yield: 30 dumplings

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.

Recipe courtesy of Martin Yan, Martin Yan's Chinatown Cooking, William Morrow, 2002