Maine Lobster and Shiitake Potstickers Recipe

Recipe by: lobsterfrommaine.com

Makes 24 potstickers

Ingredients:

2 lobster tails (can also substitute with lobster meat)
2/3 pound of Shrimp
1 Tbsp peanut oil
1 1/2 cups shiitake mushrooms
2 medium carrots
1/4 cup green onions, finely chopped (reserve 1 tbsp for garnish)
2 Tbsp fresh cilantro
1 Tbsp sesame seeds
2 tsp grated fresh ginger
2 tsp Chinese chili paste
2 cloves garlic
1 tsp of toasted sesame seeds and/or reserved green onion
1 tsp salt
2 dozen wonton or dgyoza wrappers
Peanut Oil for frying
Sake Sauce, 1/2 cup sauce
1/4 cup soy sauce
1/4 cup rice wine vinegar
A pinch of sugar
1 small chili (serrano is best), fresh or dried
1 clove garlic

To 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