INGREDIENTS:
(4 servings)
2 Tablespoons vegetable oil, divided
2 cups green cabbage, finely chopped
1/2 cup water
1/2 pound Maine lobster pieces
1/3 cup green onions, minced
1/4 teaspoon curry
1/2 teaspoon salt
1/2 teaspoon dark sesame oil
1 each large egg white
30 each won ton wrappers
2 teaspoons corn starch
1 cup water, divided
Dipping Sauce
½ cup rice vinegar
2 tablespoons soy sauce
1 tablespoon chili sauce
1 tablespoon Hoisin sauce
DIRECTIONS:
Heat 2 teaspoons vegetable oil in large non-stick skillet over medium-high heat; add chopped cabbage and cook about 9 minutes, stirring frequently until lightly browned. While cabbage is cooking, add 1/2 cup water--1 Tablespoon at a time--to cooking cabbage to keep it from sticking to pan. Spoon cabbage into a bowl and cool. Combine Maine Lobster and next five ingredients; stir well; add to cabbage.
Working with one won ton wrapper at a time (keep others from drying out by covering them with a towel), spoon 1 Tablespoon Maine Lobster mix into center of wrapper. Using water to seal, bring two opposite ends of wrapper together; then bring other two ends together, then pinch all four ends together; it should look like a small bag. Put each filled wrapper on a large baking dish sprinkled with corn starch; cover loosely with a towel to keep them from drying out.
Heat 2 teaspoons vegetable oil in a large non-stick skillet on medium heat. Place 1/2 of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly brown; add 1/2 cup water to skillet; cover and cook 3 minutes more or until liquid is absorbed. Place pot stickers on serving platter. Prepare second 1/2 of pot stickers in 2 teaspoons vegetable oil; cook 3 minutes until bottoms are brown; add 1/2 cup water and finish as first batch. Garnish with branch of watercress and lemon wedges. Serve with dipping sauce.
Dipping Sauce
Blend all together.
