Lobster Dumplings

Ingredients

• Vegatable cooking oil
• 4 tablespoons of Vinegar
• 1 small ginger grated
• 1 cup fresh lobster meat
• 1 cup cooked lobster
• 50 g finely chopped Chinese celery
• 50 g finely chopped carrot
• 50 g finely chopped coriander
• 30 g finely chopped ginger
• 30 g finely chopped spring onion, white part only
• 1 tsp chicken stock powder
• 1 tsp salt
• 1 pinch of sugar
• 2 heaped tsp cornflour
• 2 tsp sesame oil
• 2 tsp shaoxing wine
• 1 teaspoon Chilli flakes
• 5 radishes sliced thin to garnish
• Chives to garnish
• Pastry- • 2 cups dry raw flour
• ¾ cup (180 ml) boiling water

Method

1. Combine lobster meats in a large bowl.
2. Add celery, carrot, coriander, ginger, chilli and spring onion.Stir to combine.
3. Add chicken powder, salt, pinch of pepper, sugar, cornflour, sesame oil and shaoxing wine. Stir to combine well. Set aside.
4. To make dough, combine flour and water. Knead dough and cut into smaller pieces. Roll out into flat circles.
5. Add a little bit of filling to each pastry circle. Cup the dumpling in your hand. Squeeze together and pinch closed at the top. Repeat with remaining dough and filling.
6. Boil dumplings in water, in batches, for about 3 minutes, or until starting to change colour.
7. Empty cooking water from pan and wipe out to dry. Add a little vegetable oil. Return dumplings to pan and pan-fry for 1–2 minutes, or until bases are lightly coloured.  Serve with ginger and red vinegar for dipping.Decorate with fresh radishes.

Product used in recipe

• LEE KUM KEE - LKK SOY SAUCE SALT REDUCED 150ML
• LEE KUM KEE - LKK SESAME OIL 207ML