Big Fish's Lobster Pot Stickers
|Source:||Big Fish Restaurant|
|# of Servings:||20 to 25 potstickers|
|Ingredients:||4 ounces raw shrimp (26-30 count), cleaned with no shell or tail
10 ounces lobster meat, partially cooked (cook for two-thirds the amount of time in the manner of your choosing)
1-inch piece fresh ginger, peeled
2 chopped scallions
3 cloves garlic
1 celery stalk
2 tablespoons water chestnuts
2 tablespoons canola oil
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon salt
25 gyoza wrappers (thick, round wontons)*
*Gyoza wrappers are sold in Asian and specialty stores.
In a food processor grind the raw shrimp with the partially cooked lobster meat until smooth. Reserve.
In a food processor, grind the ginger, scallions, garlic, celery and water chestnuts together.
In a saute pan over medium-high heat, combine the canola and sesame oil. Saute the ginger, scallions, garlic, celery and water chestnuts until soft, about 1 to 2 minutes only. Cool.
Combine the ginger mix with the lobster and shrimp and add the soy and hoisin. Season with salt.
Crack eggs in a small bowl and beat. Lay the gyoza wrappers in a dumpling press** and rub the edge with egg. Add a teaspoon of mixture to the middle and seal with press. If you do not have a press you can seal the edge with a fork. When dumplings are formed, cook in boiling water for 3 minutes each. Drain.
In a saute pan over medium-high heat, pan-sear the dumplings until golden brown, about 45 seconds on each side. Yield: 20 to 25 pot stickers**Dumpling presses are available at Williams-Sonoma or most restaurant supply stores.