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    Lobster Potstickers


    Source of Recipe


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

    List of 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

    Recipe



    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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