Lobster, Shrimp and Shitake Potstickers by Jeanne
I was so impressed when Jeanne brought these delicious pot stickers to stir-fry for us at our Tom Douglas inspired dinner party. I would have been intimidated by the complexity of this recipe.
But then I remembered that Jeanne is Italian so filling and boiling pasta is natural to her. Plus, she has also spent many years living in Japan and Taiwan, so Asian flavors are also part of her repertoire.
Thanks, Jeanne! They were sooooo delicious! The dipping sauce is great, too.
Lobster, Shrimp and Shitake Potstickers
(a Tom Douglas recipe)
Makes 24 potstickers
1/2 pound shelled raw lobster, coarsely chopped
1/2 pound peeled raw shrimp
1 t. peanut oil
1.5 cups thinly sliced fresh shiitake mushrooms
1/3 cup diced carrots
2 T. finely chopped green onions or scallions, white and green parts
2 T. finely chopped cilantro
1 T. sesame seeds, toasted
2 t. peeled and grated fresh ginger
2 T. Chinese chili paste with garlic
1 t. minced garlic
1 t. kosher salt (or 1/2 t. regular salt)
2 dozen wonton or gyoza wrappers
cornstarch for dusting
2 T. peanut oil for panfrying, or more as needed
Sake Dipping Sauce
Makes 1 cup
1/2 cup sake
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 T. sugar
1 small serrano chile, seeded and finely chopped
1/4 t. minced garlic
1 T. finely chopped green onions or scallions, white part only
To make filling:
Puree the lobster and shrimp until coarsely pureed.
Cook the shiitake mushrooms and carrots in peanut oil over medium heat until soft, stirring, about 10 minutes, then allow to cool.
In a large bowl combine, pureed lobster and shrimp, sauteed shiitakes and carrots, green onions, cilantro, sesame seeds, ginger, chili paste, garlic and salt. Mix thoroughly.
To make potstickers:
Lay a wrapper on your work surface. Wet the edges with your fingers. Place 1 slightly rounded tablespoon of filling in the center. Then bring opposing corners together to form a triangle. Press the edges together to seal. Lightly wet the surface of the two straight edges, making a series of small creases.
Place the potstickers on a baking sheet lined with parchment or wax paper, lightly dusted with cornstarch.
Fill a large pot with water and bring to a boil. Add the potstickers in batches (do not overcrowd them) and cook until they float to the surface, about 5 minutes. Using a slotted spoon or small sieve gently scoop them out of the water. Put them on baking sheet as they are cooked. Oil if needed to prevent sticking.
Before you fry them, be sure to remove any excess water.
You can find the complete recipe on Google Books if you click here.
The Tom Douglas cookbook we used for the party is called Tom Douglas's Seattle Kitchen.