Recipe courtesy of Jonathan Waxman
Taiwanese-Inspired Lobster and Water Chestnut Dumplings
- Level: Intermediate
- Yield: 20 dumplings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 161
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 25
- Sodium
- 642
- Total: 1 hr 10 min
- Active: 55 min
Ingredients
Filling:
Two 1 1/2- to 2-pound Maine lobsters
6 ounces water chestnuts, chopped
1 ounce garlic, grated
1 ounce fresh ginger, peeled and grated
1 shallot, minced
1 ounce fish sauce
1 ounce oyster sauce
1 tablespoon soy sauce
1 1/2 teaspoons Sichuan chile oil
1 to 2 teaspoons sesame oil
1 tablespoon cornstarch
Cabbage Slaw:
2 cups sliced red cabbage (about 1/3 head)
1 ounce garlic, grated
1 ounce fresh ginger, peeled and grated
1 ounce fish sauce
1 ounce oyster sauce
1 tablespoon soy sauce
1 teaspoon Sichuan chile oil
1 bunch fresh cilantro
One 14-ounce package 3-inch dumpling wrappers (20 wrappers)
2 tablespoons unsalted butter
2 tablespoons olive oil
Directions
Special equipment:
a bamboo steamer basket with lid- For the filling: Bring a large pot of water to a boil. Add the lobsters and cook for 8 minutes. Remove from the pot and set aside until cool enough to handle.
- For the cabbage slaw: Put the shredded cabbage in a large bowl. Add the garlic, ginger, fish sauce, oyster sauce, soy sauce and chile oil. Mix well. Add the cilantro, reserving some for garnish.
- For the filling: Once the lobsters are cool enough to handle, remove and slice the lobster meat, adding half of it to a mixing bowl and the other half to the cabbage mixture. Toss the cabbage mixture and pour onto a serving platter. To the filling bowl, add the water chestnuts, garlic, ginger, shallots, fish sauce, oyster sauce, soy sauce, chile oil and sesame oil. Add the cornstarch and mix well.
- Wet a dumpling wrapper on one side with water. Add 1 teaspoon of the filling to the middle and fold it over, crimping the edges with a fork. Continue with the remaining filling and dumpling wrappers.
- Add the dumplings to a bamboo steamer basket as quickly as possible. Place the bamboo steamer over a large saute pan filled with simmering water. Steam until cooked through, 3 to 5 minutes.
- Heat the butter and olive oil in a large saute pan over medium-high heat. Remove the dumplings from the basket and sauté them until golden brown on one side only, about 2 minutes.
- Remove and arrange along the top of the cabbage slaw.