INGREDIENTS:
(24 dumplings)
For the Gyoza:
Yield: 24 gyoza (dumplings)
1 cup Maine Lobster knuckle and leg meat, finely chopped
1 tablespoons ginger, finely minced
1 tablespoons scallion, thinly sliced
1 teaspoon (or to taste) soy sauce
½ teaspoon sesame oil
Malden sea salt to taste
Cracked white peppercorn to taste
24 gyoza wrappers, 3-inch rounds
2 egg whites
For the Tangerine Sauce
Yield: 1 cup
3 cups tangerine juice
1 teaspoon srachi sauce
1 tablespoon tangerine honey
½ teaspoon rice vinegar
2 ounces chile oil
1 teaspoon lime juice
DIRECTIONS:
Procedure for the Gyoza:
In a small stainless steel bowl, combine the Maine Lobster meat, ginger, scallion, soy sauce and sesame oil.
Season lightly with salt and pepper.
Lightly brush the gyoza wrapper with egg whites.
Spoon about a 1/3 of a tablespoon onto the center of the gyoza wrapper
Fold wrapper over the filling to form a semi-circle.
Carefully pinch the wrapper in 1/8 inch intervals to form a decorative and tightly sealed edge. Repeat until all the filling is utilized.
Bring 2 quarts of lightly salted water to a boil.
Drop gyozas into the boiling water and allow to cook for about 4 minutes or until dough is cooked and tender.
Procedure for tangerine sauce:
In a medium sauce pan, reduce the tangerine juice over medium heat until reduced to ¾ cup. Remove from the heat and cool.
Transfer the cooled tangerine juice to a blender and add the srachi, tangerine honey, and the rice vinegar. Blend the ingredients.
With blender on low speed, slowly add the chile oil. Finish with the lime juice and refrigerate until ready to serve.
Serve warm gyoza w/drizzle of tangerine sauce & micro green.
