Lobster Dumplings Recipe

Prepare seafood

If lobster is frozen, thaw and pat dry. Chop lobster meat into small 1/4-inch pieces. Coarsely chop shrimp and then pulse 2–3 times in a food processor until finely chopped but not paste — you want some texture. Combine chopped lobster and chopped shrimp in a bowl.

Mix filling

Add shredded shiso, scallions, grated ginger, minced garlic, soy sauce, sesame oil, salt, white pepper, and egg white to the seafood. Toss gently to combine; the egg white will bind the mixture and help it hold shape. Taste a small piece (lightly cooked in a pan) and adjust seasoning if needed.

Assemble dumplings

Place a wonton wrapper on a lightly floured surface. Put about 1 tablespoon of filling in the center (adjust so edges can be sealed). Moisten wrapper edges with a little water. Fold wrapper into desired shape: classic pleated purse, half-moon, or simple gather-and-twist so top is closed. Press edges to seal, ensuring there are no air pockets. Repeat until all filling is used; you should make ~24 dumplings.

Pan-fry and steam (potsticker method)

Heat 1 tablespoon neutral oil in a large nonstick skillet over medium heat. When shimmering, add dumplings in a single layer, flat side down, spacing them so they don't touch. Brown undisturbed for 2–3 minutes until bottoms are golden. Carefully pour 1/3 cup water into the pan and immediately cover with a lid to steam. Reduce heat to medium-low and steam for 4–5 minutes until wrapper is translucent and filling is cooked through (internal temp of shrimp/lobster should be 145°F/63°C). Uncover and cook 30–60 seconds to evaporate remaining water and re-crisp bottoms. Transfer dumplings to a warm plate.

Alternative: poach then sear

For a more delicate texture, poach dumplings in gently simmering salted water for 3–4 minutes until they float and are cooked, then remove and quickly pan-sear bottoms in 1 tablespoon oil for 30–45 seconds to crisp.

Reduce aromatics

In a small saucepan combine the white wine, white wine vinegar, and minced shallot. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain (this concentrates flavor and cooks off alcohol), 8–10 minutes.

Finish sauce

Reduce heat to low. If using, whisk in the heavy cream (this helps create a stable emulsion). Gradually whisk in cold cubed butter, a few cubes at a time, letting each incorporation create a glossy emulsion before adding more. Keep sauce warm over the lowest heat or set the saucepan in a warm water bath; do not boil once butter is added or the sauce may break. Finish with lemon juice, salt, and white pepper. Adjust seasoning to taste. Keep sauce warm until serving.

Optional shiso infusion

For a hint of shiso in the sauce, add 4 finely shredded shiso leaves to the reduction while it simmers, then strain the shallots and leaves out before adding butter for a subtle herbal note.

Spoon a shallow pool of warm beurre blanc onto warmed plates. Arrange 4–6 dumplings per plate on top of the sauce so they sit partly in it and show the crisped bottom. Drizzle a little of the sauce over the dumplings.

Finish with a tiny drizzle (about 1 tsp) of brown butter over each plate for a nutty accent if desired, scatter microgreens or extra shredded shiso over the dumplings, and sprinkle a few flakes of sea salt. Serve immediately with lemon wedges on the side.