Lobster Shrimp Dumpling Recipe

Prep seafood

Pat lobster and shrimp dry with paper towels. Finely chop lobster meat and shrimp into small, uniform pieces (about 1/8-1/4 inch). If using ground pork, chop or mince to similar size. Keep mixture cold.

Combine filling

In a large bowl, add chopped lobster, shrimp, and ground pork (if using). Add sliced green onions, grated ginger, minced garlic, cilantro (if using), light soy sauce, sesame oil, Shaoxing wine, white pepper and salt. Mix gently with a spoon to distribute seasonings.

Bind filling

Whisk egg white briefly and add to the seafood mixture along with the cornstarch. Stir until the mixture becomes slightly sticky — this helps bind the filling so it holds inside the wrapper. Taste a small bit (cook if you prefer) and adjust seasoning if necessary. Keep filling chilled until ready to fill.

Prepare work station

Set out a clean work surface, a small bowl of water for sealing, a plate dusted lightly with cornstarch or flour for assembled dumplings, and the dumpling wrappers. Keep a damp towel over unused wrappers so they do not dry out.

Fill wrappers

Place one wrapper in your palm or on the work surface. Spoon about 1 rounded tablespoon (approximately 15 g) of the filling into the center of each wrapper. Do not overfill—leave a border for sealing.

Seal dumplings (pleat or simple)

Dip your finger in water and moisten the edge of the wrapper all the way around. Fold the wrapper over the filling to form a half-moon and press to seal in the center. Create 4–6 small pleats along one edge, pressing each pleat to the sealed edge, or simply press firmly to seal without pleats. Ensure there are no air pockets and the edges are tightly sealed.

Rest assembled dumplings

Place finished dumplings on the prepared plate in a single layer so they don't touch. If not cooking immediately, cover lightly with plastic wrap or a damp towel and refrigerate for up to 4 hours.

Heat pan

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1–2 tablespoons neutral oil and swirl to coat.

Brown dumplings

Arrange dumplings in the pan in a single layer, flat side down, leaving a little space between them. Cook without moving for 2–3 minutes until the bottoms turn golden brown.

Steam in pan

Carefully pour 1/3 cup (about 80 ml) of water into the pan (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 5–6 minutes, or until the filling is cooked through and wrappers are tender. If using larger dumplings or thicker wrappers, steam 1–2 minutes longer.

Crisp finish

Remove the lid and increase heat to medium-high. Let any remaining water evaporate, then cook another 1 minute to re-crisp the bottoms. Transfer dumplings to a serving plate.

Prepare steamer

Bring 4 cups of water to a boil in the steamer pot. Line the steamer basket with parchment paper (pierce small holes) or cabbage leaves to prevent sticking.

Steam dumplings

Arrange dumplings spaced slightly apart in the steamer basket. Steam over boiling water, covered, for 6–8 minutes, until the seafood is opaque and cooked through. Thicker or larger dumplings may need 1–2 minutes more.

Serve

Carefully remove dumplings from steamer and transfer to a warmed plate to retain heat.

Mix sauce

In a small bowl combine 2 tablespoons dark soy sauce, 1 tablespoon black vinegar, 1 teaspoon sesame oil, 1 teaspoon chili oil (if using), 1 teaspoon grated ginger and 1 tablespoon sliced scallions. Stir to combine and taste-adjust as needed.

Serve

Serve sauce alongside hot lobster shrimp dumplings for dipping.