Recipe courtesy of Martin Yan

Lobster Potstickers

  • Level: Intermediate
  • Total: 45 min
  • Prep: 35 min
  • Cook: 10 min
  • Yield: 30 dumplings
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Dipping Sauce:

1/3 cup rice vinegar

2 tablespoons soy sauce

1 tablespoon chili garlic sauce

2 teaspoons black bean garlic sauce

1 teaspoon sesame oil


1 pound lobster meat, coarsely chopped

1/4 cup finely chopped bamboo shoots

1 large 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

1/4 teaspoon salt

1/4 teaspoon ground white pepper

30 potsticker wrappers

3 tablespoons cooking oil

2/3 cup water

Basil sprigs, for garnish


  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.

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