Lobster Potstickers

Ingredients

1 lb. Phillips Lobster Meat
8 oz. cream cheese, softened
half head of garlic, minced
3 scallions, thinly sliced
4 oz. water chestnuts, finely chopped
2 Tbsp. finely minced fresh ginger
1 Tbsp. oyster sauce
1 Tbsp. sriracha
1 Tbsp. rice vinegar
1 Tbsp. caster sugar
2 tsp. sesame oil
1 tsp. chili oil
approximately 50 wonton wrappers (square-shaped)
canola or vegetable oil, for pan frying
1 cup water (+ more if needed)

Chili Crisp Dipping Sauce:
1/2 cup chili crisp
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. brown sugar

Cooking Instructions

• Combine all Chili Crisp Dipping Sauce ingredients in a small bowl and mix until well-integrated. Keep at room temperature until ready to serve.
• Combine all ingredients except wonton wrapper, frying oil and water in a bowl and mix until well-combined. Be careful not to overwork the mixture.
• Working one wonton wrapper at a time, place a scant Tbsp. of filling in the center of each wrapper. An even Tbsp. will overstuff the potsticker.
• To seal each potsticker, dip your finger in water then run it along all the edges of the wrapper on the same side as the filling. Fold wrapper in half so that it creates a triangle; be sure to only press together the top corner of the triangle so that the sides are not sealed. To seal the left side of the potsticker, place the tip of your left index finger inside the potsticker to keep the filling from squeezing out. Using your left thumb, pleat a little bit of dough toward the top corner of the triangle. Repeat this process twice more on one side to create three total pleats. Repeat the same process on the right side to create three total pleats. Set aside potsticker. Fill and seal the remaining wonton wrappers. Your total potsticker count should be about 50. Be sure not to let potstickers touch each other while laying out before cooking.
• Heat 2 Tbsp. canola or vegetable oil in a large pan over medium heat. Working in batches and without overcrowding the pan, add potstickers seam-side up and cook for 3-5 minutes per batch, or until bottom is golden brown. Add 1/4 cup water, then reduce heat to low, cover pan, then cook until all water is absorbed, another 3-5 minutes (if water evaporates completely before potstickers are fully cooked, add a little bit of water until potstickers are cooked). Remove cooked potstickers from pan and set aside on cutting board without letting them touch. Repeat process until all potstickers are cooked.
• Serve with Chili Crisp Dipping Sauce.

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