Lobster Dumplings

Name: Lobster Dumplings
Cuisine: China
Ingredients: 1 teaspoon white wine; 3 Chinese black mushrooms, soaked in hot water for 30 minutes, washed, squeezed dry, with stems removed, and cut into ⅛-inch dice; 2 tablespoons scallions, white portions only, finely sliced; 2 tablespoons carrots cut into ⅛-inch dice; ¾ teaspoon salt; 1 medium egg white, beaten; 2 tablespoons tapioca flour; 1½ tablespoons diced pork fat (see Shrimp Dumplings, Step 1); 1 tablespoon oyster sauce; 1 pound lobster meat from the tails of 2 lobsters, each about 9 to 10 ounces, shelled, deveined, washed, dried, and cut in ¼-inch dice; 2 tablespoons fresh water chestnuts, peeled, washed, dried, and cut into ⅛-inch dice; Pinch of white pepper; 1 teaspoon sesame oil; 1¾ teaspoons sugar

Lung Har Gau

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

The Cantonese for these lobster dumplings translates into “Dragon Shrimp Dumplings,” “Dragon shrimp” is what lobster is called in Canton. This dim sum utilizes a traditional shape, called “Phoenix Eyes,” because it is shaped somewhat like the eye of a woman. Usually it is filled with diced shrimp. I have chosen to make a lobster filling and to create a new tradition, that of the dragon shrimp.

Ingredients

Asia
China
Cantonese
Guangdong Province
Starter

Ingredients

Method