ROCK LOBSTER POTSTICKER DUMPLINGS
Prep Time20 minsCook Time15 minsTotal Time35 mins
 1 cup fresh western rock lobster meat, roughly chopped
 1 cup cooked western rock lobster meat, roughly chopped
 1 cup fresh prawn meat, roughly chopped
 50 g celery, finely chopped
 50 g carrot, finely chopped
 50 g coriander, finely chopped
 30 g ginger, finely chopped
 30 g spring onion, white part only, finely chopped
 1 tsp salt
 1 pinch pepper
 1 pinch sugar
 2 tsp cornflour
 2 tsp sesame oil
 2 tsp shaoxing wine
 1 packet of wonton wrappers
 Vegetable oil
SHELLING LOBSTER
1

Combine lobster meats and prawn meat in a food processor and pulse until fine and well combined.

2

Tip lobster into a medium size bowl and add celery, carrot, coriander, ginger and spring onion, stir to combine.

3

Add salt, pinch of pepper, sugar, cornflour, sesame oil and shaoxing wine and stir to combine well.

Set aside.

4

Lay out wonton wrappers a few at a time.

5

Place a heaped teaspoon of lobster mix into the center of each wrapper.

6

Dip your fingers into a small bowl of water and wet each edge of the wrapper.

7

Bring opposite corners of the wonton wrapper to the middle and press lightly at the top.

8

Bring the remaining sides in and press together each meeting edge, making sure the dumpling is sealed.

Set aside on baking paper.

Continue until all the mix has been used.

9

To pan fry the potstickers, add vegetable oil to a large frying pan, non-stick preferred. Turn on medium heat.

10

Arrange half of the dumplings and pan fry until the bottoms turn golden brown and become crispy.

11

Add about 4 tablespoons of water and cover the pan with its Lid immediately.

12

Steam the dumplings for about 3 minutes then remove the lid and cook the potstickers until the water has evaporated.

Repeat to cook all the dumplings.

13

Serve hot with a light Asian dipping sauce such as Nuoc cham.

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