Pan-fried Lobster Dumplings - J White
- Chinese Dipping Sauce:
- Forcemeat - J White
- 3 dozen wonton wrappers (3 x 3 inches)
- peanut oil
- Chinese dipping sauce
- 1/2 oz ginger, peeled and minced
- 2-3 scallions (white and green) very thinly sliced
- 1/2 cup rice vinegar
- 1 scant cup soy sauce
- 1/4 cup sugar
- 2 tbsp dark sesame oil
Prepare 6-8 wontons at a time. wet the tip of finger and run it along the edge of wrapper. Put 1 1/2 tsp forcemeat and fold wrapper diagonally. Avoid air pockets in the center of wonton.
Boil 8 quart pan filled about 2/3 with water and salt. Add 6-8 wontons to boil for 2 minutes. Drain well. Repeat until done.
Fry on large skillet (10 inches) with 1/8 of peanut oil heated until hot (medium heat). Fry the flat side first for about one minute.
Serve the dumplings , crisp side up with dipping sauce.