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Ingredients
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Lobster Shrimp Filling
Wrappers & Assembly
Garnish & Finish
Steaming Setup
Method
Lobster Shrimp Filling
Prepare proteins
If using whole cooked lobster, remove meat from the tail and claws and chop coarsely. Roughly chop the raw shrimp and pulse in a food processor 4–6 times until you have a coarse paste with some texture (do not over-process into a puree). Transfer chopped lobster and processed shrimp to a mixing bowl.
Season and bind
Add light soy sauce, sesame oil, shaoxing wine, grated ginger, chopped green onions, egg white, salt, white pepper, sugar, and cornstarch to the bowl. Fold gently with a spatula until the mixture is smooth and slightly sticky. Taste a small spoonful by quickly cooking it in a hot pan (optional) and adjust salt or sugar as needed.
If the mixture feels too loose for shaping, stir in up to 2 tablespoons panko to absorb moisture and provide a firmer base. Chill filling 10–15 minutes to firm up if needed.
Wrappers & Assembly
Prepare wrappers
Lay out shumai/wonton wrappers on a clean surface and lightly brush the edges with vegetable oil to keep them pliable. If using square wrappers, place them with a corner pointing up (diamond orientation).
Form shumai
Place about 1 tablespoon of filling in the center of each wrapper (use a small cookie scoop for consistent size). Gather the wrapper up around the filling, leaving the top open; gently press to form a straight-sided cup with a slightly exposed filling mound. Compress the filling lightly so it holds its shape. Optionally press a small amount of panko into the base for extra stability.
Place each formed shumai on a small piece of parchment or a lightly oiled steamer tray to prevent sticking. Top each shumai with a tiny dot of filling at the peak so it looks neat and rises evenly during steaming.
Steaming Setup
Bring 3–4 cups of water to a simmer in a wok or steamer pot. Line the steamer basket with parchment rounds or a piece of cheesecloth to prevent sticking, leaving small spaces for steam circulation. Arrange shumai in the basket with a little space between them (they will not expand much).
Steam over medium-high simmer for 6–8 minutes, or until shrimp is fully cooked and the filling is opaque and firm to the touch. Avoid over-steaming which can toughen seafood. If steaming a large batch, rotate baskets halfway through to ensure even cooking.
Garnish & Finish
Carefully remove shumai from the steamer and let rest 1 minute. Using the tip of a small spoon, place about 1/4 teaspoon of black Kaluga caviar on top of each shumai (adjust to 1/2 teaspoon for a more luxurious presentation).
Garnish each with a microgreen or a chive tip and a light dusting of lemon zest if using. Serve immediately while warm, with optional light soy-vinegar dipping sauce on the side.