2 ratings

Lobster Potstickers


Lobster Potstickers made by chef Adam Dulye.

From D.C.'s SAVOR event and chef Adam Dulye from The Monk's Kettle and The Abbot's Cellar. Pair with the Deschutes Brewery Stoic for the perfect food and craft beer pairing for Father's Day.


For the dipping sauce

  • 1/3 Cup rice wine vinegar
  • 2 Tablespoons soy sauce
  • 2 Teaspoons Sriracha
  • 2 Teaspoons sesame oil
  • 1 Teaspoon minced chives
  • 1 Teaspoon minced ginger

For the filling

  • 1 Tablespoon minced fresno peppers
  • 2 Tablespoons rice wine vinegar
  • 1 egg white
  • 1 Pound lobster meat, cooked and coarsely chopped
  • 1 Tablespoon minced chives
  • 2 Tablespoons shredded basil
  • 2 Teaspoons minced ginger
  • 2 Teaspoons sesame oil
  • Salt and black pepper, to taste
  • 30 gyoza wrappers
  • 3 Tablespoons canola oil
  • 2/3 Cups water


For the dipping sauce

Combine the dipping sauce ingredients in a small bowl; set aside.

For the filling

Combine the fresno pepper and rice wine vinegar in small bowl and set aside for 45 minutes. In a separate bowl whip the egg white slightly with a fork, and reserve. Mix the lobster, chive, basil, ginger, and sesame oil in a separate bowl. When ready the fresno vinegar mixture is ready, mix with the lobster mixture and toss evenly. Season with salt and pepper.


To shape each potsticker, place 1 teaspoon of filling in center of a wrapper. Brush edges of wrapper with egg white; fold wrapper in half, crimping one side, to form a semicircle. Pinch edges together to seal. Cover potstickers with a moist towel to prevent drying.


Place a deep sauté pan over medium heat until hot. Add 1 to 1 1/2 tablespoons canola oil, swirling to coat sides. Add potstickers, half at a time, seam side up. Cook until bottoms are golden brown, 3 to 4 minutes. Add 1/3 cup water; reduce heat to low, cover and cook until liquid is absorbed, 4 to 5 minutes. Place potstickers, browned side up, on a serving plate; keep warm. Cook remaining potstickers with remaining oil and water.