Lobster Dumplings

Description

This lobster dumpling recipe was originally developed as a component for a sea food hot pot served with shrimp, clams, yaki soba noodles and a Thai inspired coconut broth. Since the dumplings are wrapped in a wonton wrapper, they also work great as a quick little snack when dropped into a deep fryer and cooked until golden brown. Serve steamed or fried with a little sweet chili sauce or simmer in a broth and use for a soup.

Ingredients

1 T

Sesame Oil

1 T

Canola Oil

1 oz

Clarified Butter

1 1⁄2 oz

Ginger (Peeled & Minced)

1 1⁄2 lb

Lobster Tail (Diced)

2 oz

Sherry Wine

1 t

Sriracha Sauce

1 t

Teriyaki Glaze (See Attached Recipe)

1 pk

Wonton Skins (Egg roll wrappers will also work. Check your asian)

isle.

4 clv

Garlic (Finely Minced)

Shallot(s) (Finely Minced)

Kaffir Lime Leaves

Instructions

Heat sesame oil, canola oil and clarified butter in large sauté pan.
Add in garlic, shallots, ginger and sauté for about 2 minutes, or until their aroma is released.
Add in kaffir lime leafs, lobster tail, and sauté for another 2 minutes over high heat.
Season with salt and pepper and deglaze with sherry
Add in Sriracha and teriyaki glaze and reduce au sec (almost dry).
Spread lobster mix onto a half sheet pan or a plate and refrigerate until cool to the touch (at least 2 hours).
Using a ring mold, punch out circles or your square wonton wrappers
Brush wonton rounds with egg wash and place a small pile of lobster mix right in the center.
Bring the edges of the wonton wrappers together, squeezing out any air pockets, and forming a half moon. Seal edges using the back of a fork.
Simmer wontons in desired soup broth for 2 minutes before serving.

Source: Jacob Burton
Prep time: 10 minutes	Cooking time: 10 minutes	Total time: 20 minutes