Lobster Wontons Recipe

Prepare lobster

If not already cooked, steam or boil lobster tails until opaque, cool, then remove meat and chop into small 1/4-inch pieces to measure about 1 cup.

In a medium bowl combine chopped lobster, ground pork (if using), sliced scallions, grated ginger, minced garlic, soy sauce, sesame oil, rice wine, cornstarch, salt, white pepper and the lightly beaten half egg. Mix gently until ingredients are evenly distributed but lobster pieces remain discernible. Taste a small pinch (optional) and adjust salt or soy as needed.

Set up work station

Arrange wonton wrappers on a clean surface with a small bowl of water for sealing, a spoon or small cookie scoop for portioning, and a tray lightly dusted with cornstarch or lined with parchment to hold assembled wontons.

Place about 1 teaspoon (roughly 8–10 g) of filling in the center of each wonton wrapper. Avoid overfilling.

Lightly moisten the wrapper edges with water. For triangle fold (square wrapper): fold wrapper in half to form a triangle, press out air and seal edges. For classic pouch (round wrapper or square): bring all four corners together and pinch to seal, leaving a little pleat for a decorative top. Ensure seals are tight so filling doesn't leak.

Place assembled wontons on the prepared tray, keeping them separated so they don't stick together. If not cooking immediately, cover loosely with a damp kitchen towel and refrigerate up to 2 hours.

Deep-frying (crispiest)

Heat 2 inches of neutral oil in a heavy skillet or pot to 350°F (175°C). Fry wontons in batches, seam-side down first, until golden and crisp, 2–3 minutes per side. Use a slotted spoon to transfer to a paper towel–lined plate to drain. Keep warm in a 200°F (95°C) oven if needed.

Pan-fry (potsticker-style)

Heat 1 tablespoon oil in a nonstick skillet over medium-high. Arrange wontons seam-side down and cook until bottoms are golden, about 2 minutes. Add 1/4 cup water, cover immediately, and let steam until water evaporates and wrappers are cooked through, about 3–4 minutes. Uncover and cook 30–60 seconds to re-crisp bottoms.

Steaming (lighter)

Line a steamer basket with parchment or cabbage leaves to prevent sticking. Arrange wontons with space between. Steam over gently boiling water for 6–8 minutes until wrappers are translucent and filling is hot.

Whisk together soy sauce, rice vinegar, sesame oil, sugar and chili oil (if using) until sugar dissolves. Stir in chopped scallion or cilantro.

Serve wontons hot with the dipping sauce. Sprinkle with sesame seeds and extra sliced scallion if desired.