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Dumplings with Maine Lobster and Dipping Sauce

Submitted by: Chef Frank Schwartz, Hilltop House Restaurant & Grill, Bronze Medal Winner, 1997 Great Taste of Main

See more like this in: Appetizers, Professional Recipes

INGREDIENTS:

(6 servings)

2 each 1½ pound Maine lobsters

¼ cup water chestnuts, minced

2 Tablespoons soy sauce

1 Tablespoons dry sherry

3 each scallions, minced

½ teaspoon sesame oil

½ cup canola oil

1 recipe dumpling wrappers - below

Dumpling Wrappers:

2 cups flour

¾ cup water

Dipping Sauce:

6 Tablespoons soy sauce

1 Tablespoon rice wine vinegar

2 dashes Tabasco sauce

2 Tablespoons scallions, minced

1 clove garlic, finely minces

2 ounces lobster reduction - see below

1 teaspoon sesame oil

Maine Lobster Reduction:

2 Tablespoons vegetable oil

1 Tablespoons scallions, minced

1 Tablespoon shallots, finely chopped

2 ounces ginger, sliced to ¼ inch, smash reserved lobster shells from cooked lobster

2 ounces sherry

5 cups water

DIRECTIONS:

Cook Maine Lobsters 10 minutes in rapidly boiling water and chill briefly in ice water. Pick the meat from Maine Lobsters and reserve the shells for the dipping sauce. Finely chop the Maine Lobster meat or process briefly in a food processor. Mince the water chestnuts and then combine the first six ingredients above in a stainless mixing bowl.

Prepare dumplings per attached recipe. Spoon 1 heaping teaspoon of Maine Lobster filling into each dumpling wrapper and form into dumpling by carefully folding up the sides and joining and pressing together at the top. Be careful not to overfill. Heat 2 tablespoons of canola oil in a non-stick sauté pan. Place dumplings in sauté pan and brown on one side. Do not crowd the pan. Roll the dumplings onto their side and add one cup water to the pan. Cover and cook over high heat 3-5 minutes, or until the dumpling wrapper is cooked. Pour off remaining liquid and brown one more time. Repeat process until all of the dumplings have been cooked.

Serve immediately on a bed of mesclun greens with Maine Lobster Dipping Sauce - see next page.

Dumpling Wrappers:

Put the flour in the bowl of a food processor fitted with a steel blade. Press "pulse” twenty or thirty times while gradually adding the water. Stop the machine and pinch the texture of the dough to see whether it is soft but holds its shape firmly. When you have this texture continue processing for 1 minute to knead the dough. Take out the dough including the little bits that remain in the bottom of the bowl. With the heel of our hand, gently knead the dough on a lightly floured work surface. Cover the dough with plastic wrap and let it rest at room temperature for approximately 30 minutes.

Divide the dough in half. Keep one half under plastic wrap while you knead the other for a few turns; then roll it into a cylinder about 12 inches long and 1 inch wide. Break or cut this into fifteen pieces. Sprinkle some flour on the pieces and move them around so that the cut side is lightly coated (this will prevent them from sticking together), then press with the palm of your hand to flatten each piece. Cover the disks with plastic wrap. Taking one disk at a time, press to flatten it some more; then, with a small rolling pin, roll it into a circle 3 inches in diameter. Fill the first fifteen dumplings before working with the other half of the dough.

Dipping Sauce:

Mix all ingredient together in a small bowl and let sit at room temperature for 45 minutes.

Maine Lobster Reduction:

Heat the vegetable oil in a large sauté pan until it is almost smoking. Place 1 tablespoon minced scallions, 1 tablespoon minces shallots, and the smashed ginger in the pan with the vegetable oil. Sauté over high heat for about 30 seconds. Add the Maine Lobster shells, than the mirin and flame. Sauté briefly, then add 1 cup boiling water and cook over high heat until the liquid has almost evaporated. Repeat this process of adding water and reducing for one hour. After one hour, reduce the liquid down to two ounces and strain through a chinois, pressing with a ladle to extract all the juices.

NUTRITIONAL:

Per serving:
Cal. 377.8 kcal/
Prot. 14.4 g/
Carbo. 34.8 g/
Chol. 48 mg/
Total Fat 19.4 g/
Sat. 1.5 g

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