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| Lobster Potstickers |
| 4 to 6 Servings (24 pieces) |
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| Ingredients |
1 2-1/2-pound fresh Maine lobster
1/2 head Napa cabbage, julienne
1 T cilantro, chopped
1 T scallion, chopped
1 T basil, chopped
1 t garlic
1 t ginger
2 oz sesame oil
4 oz oyster sauce
1 pkg Gyoza wrappers
1 C vegetable oil
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| Note |
| Pot stickers go well with a spicy soy dipping sauce. |
| Method |
| Boil or steam claws of lobster for 3 or 4 minutes. Remove lobster and
shock in ice bath. Repeat process with tail for 2 to 3 minutes and
shock in ice bath.
In a large sauté pan, get the sesame oil hot, add napa cabbage
and stir.
Add garlic and ginger and cook cabbage for approximately
2 or 3 minutes.
Add remaining ingredients except the lobster; turn off heat.
After the lobster has cooled, break the meat out of the shell.
Small dice all of the lobster except 1 claw.
Purée 1 claw in food processor (this helps to bind the mixture).
Mix all ingredients and place a scoop in the middle of the
Gyoza wrapper.
Fold wrapper around the mixture.
With a brush, put a small amount of egg wash on wrapper.
Allow pot stickers to set up for a few minutes.
Blanch the pot stickers in boiling water for 3 minutes, remove, dry
and place them in a pan with 1 cup of vegetable oil on medium
high heat.
Fry each side approximately 1 to 2 minutes.
Remove. Place on towel and enjoy! |
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