Lobster And Scallop Dumpling Recipe

Prepare seafood

Pat lobster meat and scallops dry with paper towels. Chop lobster into small 1/4-inch pieces. If scallops are large, cut into similarly small pieces so texture is even.

Combine aromatics

In a medium bowl combine minced shallot, grated ginger, sliced scallions, and chopped cilantro. Stir to combine.

Mix filling

Add diced lobster and chopped scallops to the aromatics. Add light soy sauce, sesame oil, rice wine, cornstarch, beaten egg white, kosher salt, and pepper. Fold gently until just combined — avoid overworking to keep a delicate texture. Taste a small pinch by steaming a teaspoon of the mixture for 1 minute to check seasoning and adjust salt or acidity if needed.

Prepare wrappers

Lay out wrappers on a lightly floured or dry tray so they don't stick. Keep a small bowl of water nearby for sealing.

Portion filling

Place about 1 level tablespoon (approximately 10–12 g) of filling in the center of each wrapper. Do not overfill; the filling should sit neatly in the center.

Seal dumplings (round pleat or half-moon)

Brush the wrapper edge lightly with water. Fold wrapper over filling and press edges to seal. For a round dumpling: gather edges and pleat around the top to form a small purse, pressing to seal tightly and remove air. For half-moon: fold in half and crimp edges. Ensure there are no gaps.

Rest dumplings

Place finished dumplings on a parchment-lined tray, not touching. If making ahead, dust with a little cornstarch or flour between layers and refrigerate up to 1 day or freeze on tray then transfer to a bag.

Pan-fry and steam (potsticker method)

Heat a nonstick or cast-iron skillet over medium heat. Add 1–2 tablespoons neutral oil and swirl to coat. Arrange dumplings in a single layer, flat-side down, leaving space between. Fry 2–3 minutes until bottoms are golden brown.

Steam to finish

Carefully add 1/3 cup water to the pan (enough to come ~1/4-inch up the sides), immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam 5–6 minutes until the filling is cooked through (internal temp for seafood should reach 145°F/63°C) and water has mostly evaporated.

Crisp bottoms

Remove lid and continue cooking 1 minute to re-crisp the bottoms. Transfer dumplings to a serving plate.

Whisk together soy sauce, rice vinegar, sesame oil, lime juice, sugar or honey, and sliced chili in a small bowl until sugar dissolves. Stir in toasted sesame seeds and sliced scallion. Taste and adjust: add a touch more vinegar for brightness or a pinch more sugar if too sharp.

Arrange dumplings on a warmed platter. Garnish with microgreens or cilantro and a few thinly sliced scallions. Serve immediately with dipping sauce and lemon or lime wedges on the side.