Steamed Shrimp & Lobster Dumplings Recipe
Saffron Nage
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Ingredients
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Dumpling Filling
Saffron Nage
Method
Prepare Dumpling Filling
- 1
Chop and Mix Ingredients
In a mixing bowl, combine the peeled and deveined shrimp, chopped lobster meat, finely chopped green onions, minced garlic, and grated ginger. Mix well.
- 2
Add Seasoning
To the mixture, add soy sauce and sesame oil. Stir until all ingredients are well combined.
Assemble Dumplings
- 3
Fill Wontons
Take a wonton wrapper and place a teaspoon of the filling in the center. Wet the edges with a little water to help seal.
- 4
Seal Dumplings
Fold the wrapper over the filling to form a triangle and press to seal. Make sure there are no air pockets. You can also pleat the edges for a prettier presentation.
- 5
Repeat
Continue this process until all the filling is used up.
Prepare Saffron Nage
- 6
Heat Fish Stock
In a saucepan, bring the fish stock to a gentle simmer over medium heat.
- 7
Infuse Saffron
Add the saffron threads to the simmering fish stock and let it steep for about 5 minutes.
- 8
Add Cream and Seasonings
Stir in the heavy cream, lemon juice, salt, and black pepper. Allow it to simmer for another 5 minutes, then remove from heat.
Steam Dumplings
- 9
Prepare Steamer
Set up a steamer pot with water and bring it to a boil.
- 10
Steam Dumplings
Place the dumplings in the steamer basket lined with parchment paper to prevent sticking. Cover and steam for about 6-8 minutes, or until the dumplings are cooked through and translucent.
Serve
- 11
Plate and Serve
Carefully remove the dumplings from the steamer and place them on a serving plate. Drizzle with the saffron nage and serve immediately.
