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Maine Lobster XO Dumplings with Chili Vinaigrette recipe image Maine Lobster XO Dumplings with Chili Vinaigrette recipe image

Maine Lobster XO Dumplings with Chili Vinaigrette

Recipe

Servings 5 dumplings

Ingredients

Maine Lobster Meat

1LB COOKED

Sliced Scallions

3 TABLESPOONS

Kosher Salt

2 TEASPOONS

Scallions

2 WHOLE, SLICED LENGTHWISE AND STORED IN ICE WATER

Twin Marquis Dumpling Wrappers

ONE PACKAGE

Water Chestnuts

1 CUP, CHOPPED FINE

XO

½ CUP (RECIPE BELOW- OR STORE BOUGHT IS FINE)

Mayonnaise

1 TABLESPOON

Toasted Chili vinaigrette
Low Sodium Soy Sauce

1 CUP

Black Vinegar

⅔ CUP

Toasted Chili Oil

1 CUP

XO
Dried Shrimp

1/2 CUP

Dried Scallops

1/2 CUP

Ginger

3 PIECES, SLICED

Garlic

5 WHOLE CLOVES

Dried Chilis

5

Chinese Sausage

1/2 CUP

Canola Oil

2 CUPS

Directions

Step 1: For the Dumplings

Start by combining the Maine Lobster, water chestnuts, scallions, xo, salt, and mayonnaise together in a medium-sized mixing bowl. Combine well and set aside. In an airtight container like a Tupperware container or a glass jar, add the low sodium soy sauce, black vinegar and toasted chili oil. Seal lid tight and shake to combine. Set aside.

Step 2:

Bring a large pot of water up to a boil.

Step 3:

Fill a small bowl with warm water. Lay a dumpling wrapper on a clean work surface and scoop 1 Tablespoon of the filling into the center of the wrapper. Dip your finger in the water and paint the edges of the wrapper. Fold the square into a triangle with the top of the wrapper pointing up like a little hat. Press the top edges together and then seal the dumpling, working your way down the sides. Draw the bottom two corners of the triangle together to form a kerchief shape. Dab a bit of water of the edges of the corners and press tightly to seal. Repeat with the remaining filling and wrappers. The dumplings can be made up to 1 week in advance and stored uncooked in an airtight container in the freezer.

Step 4:

Turn the pot of boiling water down to a simmer. In small batches drop 5 dumplings into the water a time and simmer for 30 seconds. Remove with a spider and place onto a cookie sheet with a little bit of canola oil. Add the five dumplings to a bowl, dress with two tablespoons of Toasted Chili Vinaigrette and garnish with long scallions.

Step 5: For the XO

Rehydrate the shrimp and scallops in hot water for an hour (it is safe to combine them to do so, they are all going to the same place).

Step 6:

Heat the canola oil in the wok (or a saucepan) until simmering. Add the rehydrated shrimp and scallops to the pan.

Step 7:

When they start to turn golden, add the Chinese sausage, ginger and dried chili.

Step 8:

After about 5 minutes, add the garlic.

Step 9:

When the entire mixture is a golden brown color, strain out the oil, and process in a food processor. If you don’t have a food processor, use a sharp chef’s knife and chop as finely as possible. Work those knife skills!