Dumplings filled with a delightful mixture of Maine lobster meat and fresh ginger are served with a ginger-laced dipping sauce.
- Maine lobster - 1, steamed, shell removed
- Bok Choy - 2, trimmed and chopped small
- Fresh Ginger - 2 inches, peeled and minced
- Cornstarch - 1 tablespoon
- Salt - 1/2 teaspoon
- Granulated Sugar - 2 tablespoons
- Egg White - 1
- Sesame Oil - 1/2 teaspoon
- Potsticker wrappers - 10
- Jiang Kong Sauce
- Jiang Kong vinegar or rice vinegar - 1/2 cup
- Granulated Sugar - 3 tablespoons
- Fresh Ginger - 2 slices, peeled
To prepare the dumplings: Cut the lobster meat into small dice. In a large mixing bowl, combine the lobster with the remaining ingredients. Spread the potsticker wrappers on a work surface. Put a heaping teaspoon of filling in the center of each. Dampen the edges of a wrapper and fold in half, enclosing the filling. Press the edges firmly, then crimp to seal. Repeat with remaining wrappers.
Bring a large saucepan or pot of water to a boil. Add the dumplings, cover, and cook for 3 minutes, or until the dumplings float to the surface. Lift out the dumplings with a skimmer or slotted spoon and place in a bamboo steamer or on a plate covered with an inverted plate to keep warm.
To prepare the sauce: In a medium non-aluminum saucepan, bring the vinegar to a boil over medium heat. Stir in the sugar and ginger and continue stirring until the sugar is dissolved. Remove from heat. Before serving, strain through a fine-meshed sieve to remove the ginger pulp.
To serve: Put the dipping sauce into small individual bowls. Place the hot dumplings on a heated platter and pass.