October 17, 2017
Maine Lobster and Shiitake Potstickers Recipe
Recipe by: lobsterfrommaine.com
Makes 24 potstickersIngredients:2 lobster tails (can also substitute with lobster meat)2/3 pound of Shrimp1 Tbsp peanut oil1 1/2 cups shiitake mushrooms2 medium carrots1/4 cup green onions, finely chopped (reserve 1 tbsp for garnish)2 Tbsp fresh cilantro1 Tbsp sesame seeds2 tsp grated fresh ginger2 tsp Chinese chili paste2 cloves garlic1 tsp of toasted sesame seeds and/or reserved green onion1 tsp salt2 dozen wonton or dgyoza wrappersPeanut Oil for fryingSake Sauce, 1/2 cup sauce1/4 cup soy sauce1/4 cup rice wine vinegarA pinch of sugar1 small chili (serrano is best), fresh or dried1 clove garlicTo make the potstickers:
Step 1.Coarsely chop the shrimp and lobster tails and then process them in the food processor until they are moderately chopped. The pieces should be no larger than peanuts.De-stem the shiitake mushrooms and slice the caps into thin strips. Dice the carrots finely.
Step 2.In a saucepan with a little bit of peanut or hazelnut oil, sauté the mushrooms and carrots for about 10 minutes. Cool.Chop the green onions and the cilantro, grate the ginger and mince the garlic. Mix the shrimp in with the mushrooms, carrots, green onions, cilantro, sesame seeds, ginger, garlic, chili paste and salt.
Step 3.Lay a potsticker wrapper on your cutting board. Using a finger dipped in a glass of water, wet the edges of the wrapper. Place one tablespoon of the filling in the center of the wrapper.Fold the wrapper by bringing two opposite corners of the wrapper together, forming a triangle.Press the wet edges together to seal. Now wet the outside edges of the triangle. Make small creases in the sides of the triangle.Place the completed potstickers on a sheet of wax paper dusted with cornstarch.From here you can either freeze the potstickers in layers (separated by wax paper) or you can move onto cooking them.To cook the potstickers
Step 4.Heat 2 tbsp of peanut oil in a large skillet over medium high heat, add potstickers, but don’t crowd the pan.Fry the potstickers until they are lightly golden brown on all sides, about 5-7 mins.Add 1/8 cup of water to the hot pan and cover immediately. Steam the potstickers for another 5 minutes, filling should be firm to touch when done.Transfer to a baking sheet.Keep warm in a 200 degree oven until all the potstickers are ready.
To make the sake sauce:
Step 5.To make the sake sauce, stir all the ingredients together and cool the sauce before serving
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