Lobster Potstickers

Name: Lobster Potstickers
Ingredients: 1 cup rice vinegar; 2 tablespoons soy sauce; 1 tablespoon chili garlic sauce; 2 teaspoons garlic black bean; 1 teaspoon sesame oil; 1 pound lobster meat coarsely chopped; bamboo shoots cup finely-chopped; 1 egg white; 1 tablespoon shredded basil; 1 tablespoon cornstarch; 1 tablespoon chinese rice wine; dry sherry; 2 teaspoons minced ginger finely-; 2 teaspoons sesame oil; 1 teaspoon salt; ground white pepper teaspoon freshly-; 30 potsticker wrappers; 3 tablespoons cooking oil; 1 cup water; basil sprigs for garnish

20 ingredients

4 steps

Ingredients

1 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon chili garlic sauce
2 teaspoons garlic black bean
1 teaspoon sesame oil
1 pound lobster meat coarsely chopped
bamboo shoots cup finely-chopped
1 egg white
1 tablespoon shredded basil
1 tablespoon cornstarch
1 tablespoon chinese rice wine
dry sherry
2 teaspoons minced ginger finely-
2 teaspoons sesame oil
1 teaspoon salt
ground white pepper teaspoon freshly-
30 potsticker wrappers
3 tablespoons cooking oil
1 cup water
basil sprigs for garnish

Directions

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.