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Lobster and Shrimp Potstickers

Ingredients

1/2 pound raw shrimp, chopped or ground
1 teaspoon ground dried shrimp, chopped
1/4 pound cooked lobster meat, chopped
2 ounces pork, chopped fine or ground
1/4 cup bamboo shoots, chopped
1/4 teaspoon ginger powder
1/4 teaspoon white pepper
1 tablespoon scallions, chopped
pinch of salt
1/2 teaspoon sesame oil
1 egg white
1 tablespoon dry sherry
1 tablespoon corn starch
pinch of Chinese five spice
2 tablespoons peanut oil
1 cup chicken stock
wonton skins for wrapping
shredded cabbage or Bibb lettuce
soy vinaigrette (recipe follows)

*These items can usually be found in the supermarket specialty sections, and they are always available at Asian food markets.

Method

In a mixing bowl thoroughly combine all of the ingredients, except the peanut oil, the stock and the wrappers. Place about one teaspoon of the filling in each wonton wrapper. Brush the edges with water and fold the edges over to form half moons. Press the edges together firmly.

Put the oil in a wok or saute pan over high heat. When the oil is very hot, add the potstickers and fry very quickly on both sides. This will take about two minutes.

Add the stock and simmer for about seven minutes. Serve with shredded cabbage or Bibb lettuce dressed with soy vinaigrette.