Tuesday, August 12, 2008

Lobster Dumplings

Another great Asian style recipe. Dumplings are pretty easy to make, but it might take you a few tries to get it right. The final product is fantastic, so don't lose heart trying to get it right!

  • 1 lb lobster meat (reserve claw meat for garnish)
  • 2 tbsp heavy cream
  • 1 small egg
  • 1/2 tsp ginger, minced
  • 1/8 tsp garlic,minced
  • 1/2 tsp fish sauce
  • 1/4 cup water chestnuts,finely diced
  • 1/4 tsp basil, minced
  • To taste salt and freshly ground pepper
  • 1 1/2 tbsp cornstarch
  • 1/4 cup water
  • 12 won ton wrappers
In food processor or blender, puree the lobster, cream, egg, ginger, garlic, fish sauce, water chestnuts and basil. Transfer to bowl and season with salt and pepper. Cover with plastic wrap and refrigerate one hour. Combine cornstarch and water in small bowl. Lay out wrappers and place ½ Tablespoon of filling in the center of each. Brush edges of wrappers with the cornstarch mixture. Gather the edges together and twist to close. Place the dumplings on a baking sheet lined with parchment paper. Cover with wrap and refrigerate one hour. Just before serving, bring a large saucepan of water to a boil and cook the dumplings for about five minutes, or until they float to the surface.