- 2 lobster tails
- 2/3 pound of prawns
- 1 Tbsp peanut oil
- 1 1/2 cups shiitake mushrooms
- 2 medium carrots
- 1/4 cup gr onions, finely chopped (reserve 1 tbsp for garnish)
- 2 Tbsp fresh cilantro
- 1 Tbsp sesame seeds
- 2 tsp grated fresh ginger
- 2 tsp Chinese chili paste
- 2 cloves garlic
- 1 tsp of toasted sesame seeds and/or reserved green onion
- 1 tsp salt
- 2 dozen wonton or dgyoza wrappers
- Peanut Oil for frying
Sake Sauce, 1/2 cup sauce
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- A pinch of sugar
- 1 small chili (serrano is best), fresh or dried
- 1 clove garlic
To make the potstickers
- Coarsely chop the prawns and lobster tails and then process them in the food processor until they are moderately chopped. The pieces should be no larger than peanuts.
- De-stem the shiitake mushrooms and slice the caps into thin strips. Dice the carrots finely.
- In a saucepan with a little bit of peanut or hazelnut oil, sauté the mushrooms and carrots for about 10 minutes. Cool.
- Chop the green onions and the cilantro, grate the ginger and mince the garlic.
- Mix the prawns in with the mushrooms, carrots, green onions, cilantro, sesame seeds, ginger, garlic, chili paste and salt.
- Lay a potsticker wrapper on your cutting board. Using a finger dipped in a glass of water, wet the edges of the wrapper. Place one tablespoon of the filling in the center of the wrapper.
- Fold the wrapper by bringing two opposite corners of the wrapper together, forming a triangle.
- Press the wet edges together to seal. Now wet the outside edges of the triangle. Make small creases in the sides of the triangle.
- Place the completed potstickers on a sheet of wax paper dusted with cornstarch.
- From here you can either freeze the potstickers in layers (separated by wax paper) or you can move onto cooking them.
To cook the potstickers
- Heat 2 tbsp of peanut oil in a large skillet over medium high heat, add potstickers, but don’t crowd the pan.
- Fry the potstickers until they are lightly golden brown on all sides, about 5-7 mins.
- Add 1/8 cup of water to the hot pan and cover immediately. Steam the potstickers for another 5 minutes, filling should be firm to touch when done.
- Transfer to a baking sheet.
- Keep warm in a 200 degree oven until all the potstickers are ready.
To make the sake sauce
- To make the sake sauce, stir all the ingredients together and cool the sauce before serving