Steamed Lobster Dumplings Topped With Fish Rose Recipe

Prepare the lobster: pat the chopped lobster meat dry with paper towels and set in a bowl.

Combine proteins and aromatics: add ground pork, water chestnuts, scallions, grated ginger to the lobster. Mix gently with a spatula so the lobster pieces stay slightly chunky — you want texture, not a paste.

Season and bind: add light soy sauce, Shaoxing wine, sesame oil, white pepper, salt, egg white and cornstarch. Fold until just combined and mixture becomes slightly sticky (about 20–30 strokes). Chill the filling in the refrigerator for 15 minutes to firm up.

Make spinach purée (if not using prepared): blanch 1 cup fresh spinach leaves in boiling water for 20–30 seconds, shock in ice water, squeeze out excess water and blend with 2 tablespoons water until smooth. Strain if desired.

Make dough: in a mixing bowl, combine all-purpose flour and salt. Whisk cold water, spinach purée and vegetable oil together, then slowly pour into the flour while stirring with chopsticks or a fork until a shaggy dough forms.

Knead: turn dough onto a lightly floured surface and knead for 5–6 minutes until smooth and elastic. If dough is sticky, dust with a few more teaspoons of flour. Cover with a damp towel and let rest for 20 minutes.

Roll and cut wrappers: divide rested dough into two pieces. Roll each piece into a log and cut into 18 equal pieces total (for about 36 dumplings if you roll thin). Flatten each piece with your palm, then roll into 2.5–3 inch rounds using a rolling pin, keeping centers slightly thicker than edges. Keep wrappers covered with a damp towel to prevent drying.

Portion filling: using a small spoon or ice-cream scoop, place about 1 tablespoon (approximately 15 g) of the lobster filling into the center of each wrapper.

Fold: gather edges and pleat to form a half-moon or purse shape, pressing gently to seal. Ensure no air pockets remain. Place assembled dumplings onto small squares of parchment or a lightly oiled steamer liner to prevent sticking.

Arrange: transfer dumplings to a tray lined and lightly dusted so they do not touch each other.

Make the emulsion: place fish roe, mayonnaise, rice vinegar, lime juice, mirin, sugar and salt in a bowl. Using the back of a spoon or a small spatula, fold gently to combine. Do not overwork — keep some roe texture. Taste and adjust seasoning; it should be bright, slightly tangy and savory.

Pipe or spoon: transfer the emulsion into a small piping bag or a plastic bag with the corner snipped. Set aside in the refrigerator until ready to top dumplings.

Prepare steamer: bring about 2 liters (2000 ml) of water to a rolling boil in a wok or saucepan under your steamer basket. Lightly oil the steamer basket surface or line with parchment to prevent sticking.

Steam dumplings: arrange dumplings in the steamer so they have space and won’t touch. Place the steamer over boiling water, cover, and steam over high heat for 6–8 minutes (depending on size) until wrappers become translucent and filling is cooked through. Check one dumpling for doneness: lobster should be opaque and firm.

Top with fish rose: once steamed, remove dumplings carefully with a spatula to a serving plate. Immediately pipe or spoon a small dollop (about 1 teaspoon) of the fish roe emulsion onto the top center of each warm dumpling so it slightly melds but retains texture.

Finish: brush each dumpling lightly with a drop of toasted sesame oil for aroma. Garnish with a cilantro leaf or microgreen on each dumpling if using.

Serve: serve hot on a dim sum platter with optional light soy dipping sauce or chili oil on the side.