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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 30 |
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Ingredients:
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 |
Directions:
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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