Lobster Dumpling In Seafood Consomme

Recipe Ingredients

		Filling
1/2 lb	227g / 8oz	Shrimp - peeled and deveined
1/2 lb	227g / 8oz	Lobster
2 tablespoons	30ml	Mascarpone
1		Egg
1/2 tablespoon	7.5ml	Minced ginger
1/4 cup	36g / 1.3oz	Diced water chestnuts
1 tablespoon	15ml	Cilantro - finely chopped
1/8 teaspoon	0.6ml	Salt
1/4 cup	59ml	Water
16		Wonton wrappers
2 tablespoons	30ml	Red and yellow bell pepper - dice
1 tablespoon	15ml	Cilantro
2 tablespoons	30ml	Orange topiko - (fish roe), up to 3
		Consommé
2 cups	474ml	Chicken broth
3 cups	711ml	Water
1 teaspoon	5ml	Dashi

Recipe Instructions

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.

Consomme: 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 consomme.

Garnish with bell peppers and cilantro.

Source:
Martin Yan

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