Ruffino’s Executive Chef Peter Sclafani stopped by the Passe Partout kitchen to cook Lobster Dumplings.
Here’s the full recipe of this delicious dish so you can make it at home!
Lobster Dumplings
- 1 pound shrimp, peeled
- 1 egg
- 2 cups heavy cream
- 1 pound lobster meat, cooked, shelled, and chopped small
- ½ cup green onions, sliced
- 3 Tablespoons ginger, peeled & chopped
- ¼ cup carrots, peeled & diced
- ¼ cup cilantro, stemmed & chopped
- 2 Tablespoons Oyster Sauce
- 1 Tablespoon soy sauce
- 1 teaspoon sesame oil
- Sea salt and white pepper to taste
- 5 egg roll wrappers, cut into quarters
- Corn starch, as needed
- ¼ cup soy sauce
- ½ cup water
- ¼ cup brown sugar
- ¼ cup cane vinegar
- 4 Tablespoons of vegetable oil, more as needed
Place the shrimp in the bowl of a food processor and pulse a few times to chop. Add the egg and puree. While the machine is running, slowly stream in the cream. Remove to a mixing bowl and fold in the lobster meat, green onions, ginger, carrots, cilantro, oyster sauce, soy sauce, sesame oil, and salt and white pepper to taste. Place a tablespoon of mousseline in the center of a wrapper and moisten the edges with water. Fold over and crimp the edges with a fork. Take a sheet pan lined with parchment and dust with corn starch. Lay out the finished dumplings on the sheet pan. Cook the dumplings in briskly boiling water for about 2-3 minutes. Remove from the water and allow to dry.
Meanwhile, in a mixing bowl, combine the soy sauce, water, sugar, and cane vinegar and mix until the sugar is dissolved.
Heat the vegetable oil in a large non-stick sauté pan. Add the dumplings a few at a time and cook for 1 – 2 minutes or until crisp. Flip and repeat on the other side. Drain on paper towels, place on a plate and spoon some of the sauce over them.