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Lobster Pot Stickers Recipe

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This recipe for Lobster Pot Stickers, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline FitzPatrick
Added: Sunday, July 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz raw lobster tail meat
1 egg
8 oz cooked lobster meat (claw & knuckle), chopped
5 oz heavy cream
1 t salt
1/2 t white pepper
1 T fresh chopped tarragon
2 T vegetable oil
1 C creme fraiche
3 T chopped chives
pkg. Gyoza wrappers (or Wonton)

Directions:
Directions:
In a food processor, put the raw lobster tail meat and the egg, and process for 20 -30 seconds. Slowly incorporate the heavy cream by drizzling it into the machine as it is running. Blend until the mixture is nearly smooth.

Transfer the mixture to a bowl, and fold in the cooked, chopped claw & knuckle meat and the tarragon. Add salt and pepper to taste.

Place a tablespoon of the lobster mixture in the center of gyoza wrapper and fold over into a half moon shape. Press down the edges with a fork to seal. Continue this process until all the lobster mixture has been used.

Heat about 1/4" depth of water to a light boil in a large s/s skillet. Place as many dumplings into the pan without touching. Cook for about 2 minutes each.
5. Heat the vegetable oil in a skillet or wok until it shimmers. Place dumplings into the hot pan and cook until they stick and then release, with a light brown color. Drain on paper towels.

Serve with a mixture of creme fraiche and chives.
Garnish with red salmon caviar to "kick it up a notch!"

Number Of Servings:
Number Of Servings:
24 pieces
Preparation Time:
Preparation Time:
1 & 1/2 hours
Personal Notes:
Personal Notes:
Much may be prepared a day in advance.
As an appetizer, 3 each for 8 persons.

 

 

 

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