Lobster Potstickers
By: Anonymous
Published: Friday, February 12, 2010 - 6:11pm

Ingredients




cup rice vinegar
2 tablespoons soy sauce
1 tablespoon chili garlic sauce
2 teaspoons black bean garlic s
1 teaspoon sesame oil
1 pound lobster meat coarsely chopped
cup finely-chopped bamboo shoots
1 lrg 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
teaspoon salt
teaspoon freshly-ground white pepper
30 potsticker wrappers
3 tablespoons cooking oil
cup water
Basil sprigs for garnish

Preparation

1 Combine the dipping sauce ingredients in a small bowl; set aside. 2 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. 3 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. 4 Garnish potstickers with basil. Serve with dipping sauce. 5 This recipe yields 30 dumplings. 6 Yield: 30 dumplings

Comments:
B Trenet

Just to give credit where credit is due:
Recipe courtesy Martin Yan, Martin Yan's Chinatown Cooking, William Morrow, 2002