Aug
17
2015
0
By jacob burton
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) 4 clv
Garlic (Finely Minced) 1
Shallot(s) (Finely Minced) 8
Kaffir Lime LeavesInstructions
- 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.