Lobster And Scallop Dumplings Recipe

Prepare seafood

If lobster is raw, poach in simmering salted water 2–3 minutes until opaque, then drain and cool. Chop lobster meat into small 1/4-inch pieces. Chop bay scallops to similar size. Pat both dry with paper towel to remove excess moisture.

Combine chopped lobster and scallops in a mixing bowl. Add grated ginger, minced garlic, sliced scallion greens, light soy sauce, sesame oil, white pepper, breadcrumbs (or panko), egg white, and 1/2 tsp kosher salt. Gently fold ingredients together until just combined — do not overwork, you want a tender texture.

Taste a tiny portion by cooking a teaspoon of mixture in a skillet (optional) and adjust seasoning with salt or soy if needed.

Lightly dust a clean work surface with cornstarch to prevent sticking. Keep wrappers covered with a damp towel to prevent drying.

Place one wrapper on the work surface. Spoon about 1 level teaspoon (approximately 8–10 g) of filling into the center of each wrapper. Wet the wrapper edge with a little water using your fingertip to help seal.

Fold and seal: for half-moon gyoza: fold wrapper over filling, press out air, pleat one side to create 4–5 small pleats and press to seal. For round wonton-style pouches: bring opposing edges up, twist slightly and press to close. Place finished dumplings on a tray lined with parchment, spaced so they don't touch. Repeat until all filling is used (makes ~36 small dumplings).

Steam (recommended for delicate seafood)

Arrange dumplings in a single layer in a bamboo or metal steamer lined with parchment or cabbage leaves. Steam over simmering water for 6–7 minutes until wrappers turn translucent and filling is cooked through. Remove carefully.

Pan-fry then steam (potsticker style)

Heat 1 tsp neutral oil in a nonstick skillet over medium-high. Add dumplings in a single layer, flat side down, and cook until bottoms are golden, 2–3 minutes. Add 1/4 cup water to the pan and immediately cover. Reduce heat to medium and steam in covered skillet 4–5 minutes until water evaporates and wrappers are cooked. Uncover and crisp bottoms 30–60 seconds.

Deep-fry (alternate)

Heat oil to 350°F/175°C and fry dumplings in small batches 2–3 minutes until golden and crisp. Drain on paper towels. Note: this creates a different texture but is optional.

In a small saucepan over low heat, warm heavy cream until it begins to steam (do not boil). Add butter and whisk until melted.

Whisk in finely grated Parmigiano Reggiano a little at a time until fully incorporated and smooth. Keep on very low heat for 1–2 minutes to thicken slightly. Season with 1/8 tsp salt and 1/4 tsp freshly ground black pepper. Remove from heat and hold warm (keep covered). The sauce should be pourable but coating.

In a small bowl combine Chinkiang black vinegar, 1 tsp light soy sauce, thinly sliced scallion, 1/2 tsp toasted sesame oil, and 1/4 tsp sugar if you prefer a less sharp vinegar. Stir to dissolve sugar. Add chili oil or sliced chili if using.

Taste and adjust: add a touch more soy for saltiness or a pinch more sugar to balance acidity. Keep at room temperature.

Place 3–4 dumplings per serving on warm small plates. Spoon a small pool (about 1 tsp) of Parmigiano Reggiano cream onto each plate or drizzle lightly over the dumplings — the goal is a silky, cheesy accent, not overwhelming the seafood.

Serve the Chinkiang black vinegar in a small dipping dish alongside each plate for optional dipping — guests can combine the creamy, savory Parmigiano note with the bright tang of black vinegar.

Finish with a light dusting (pinch) of extra finely grated Parmigiano Reggiano and a few microgreens or chives for color. Serve immediately while dumplings are warm.