Lobster Dumpling In Seafood Consomme

Course : Chinese
Serves: 1
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1/2 pound shrimp -- peeled and deveined
1/2 pound lobster
2 tablespoons mascarpone
1 large egg
1/2 tablespoon minced ginger
1/4 cup diced water chestnuts
1 tablespoon cilantro -- finely chopped
1/8 teaspoon salt
1/4 cup water
16 pieces wonton wrappers
2 tablespoons red and yellow bell pepper -- dice
1 tablespoon cilantro
2 tablespoons orange topiko -- (fish roe), up to 3
2 cups chicken broth
3 cups water
1 teaspoon dashi

Preparation / Directions:

In a food processor, puree the shrimp, lobster, mascarpone cheese, egg, ginger, water chestnuts, and cilantro. Transfer to a bowl and season with salt and pepper. Cover with plastic wrap and refrigerate for one hour. Consommé: Place the broth, water and dashi in a pot bring to a boil. Lower the heat and simmer for a few minutes. Dumplings: Lay out the wrappers on a work surface and place a heaping teaspoon of the filling in the center of each. Wet the edges of each wrapper with a little bit of water, gather the edges together, and twist to close. Place the dumplings on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate until ready to use. Bring a large saucepan of water to a boil and cook the dumplings for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and serve with the consommé. Garnish with bell peppers and cilantro.

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