Lobster Dumpling in Seafood Consomme


  • Filling:
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound lobster
  • 2 tablespoons mascarpone
  • 1 egg
  • 1/2 tablespoon minced ginger
  • 1/4 cup diced water chestnuts
  • 1 tablespoon cilantro, finely chopped
  • 1/8 teaspoon salt
  • 1/4 cup water
  • 16 pieces wonton wrappers
  • 2 tablespoons red and yellow bell pepper, brunoise
  • 1 tablespoon cilantro
  • 2 to 3 tablespoons orange topiko (fish roe)
  • Consomme:
  • 2 cups chicken broth
  • 3 cups water
  • 1 teaspoon dashi

In a food processor, puree the shrimp, lobster, mascarpone cheese, egg, ginger, water chestnuts, and cilantro. Transfer to a bowl and season with salt and pepper. Cover with plastic wrap and refrigerate for one hour. Consomme: Place the broth, water and dashi in a pot bring to a boil. Lower the heat and simmer for a few minutes. Dumplings: Lay out the wrappers on a work surface and place a heaping teaspoon of the filling in the center of each. Wet the edges of each wrapper with a little bit of water, gather the edges together, and twist to close. Place the dumplings on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate until ready to use. Bring a large saucepan of water to a boil and cook the dumplings for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and serve with the consomme. Garnish with bell peppers and cilantro.

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