M. Andrew Gordon

Lobster Dumplings

In Appetizers, Dinner Party on December 7, 2010 at 10:19 pm

The specifics of the recipe escape me, of course, but the memories will linger on forever.  Tender dumpling wrappers, painstakingly rolled out by the ever-patient and generous Lena, fried on one side and steamed to cook through, filled with the juxtaposition of sweet lobster, sharp ginger and scallion flavors, tart apple, and a slight hint of a smoky curry.

Curried Lobster Dumplings

Making high-quality dumplings is surprisingly easy, though a little time consuming.  The wrappers are a simple mixture of flour and water that is made into a dough, kneaded for a several minutes, and then allowed to rest for about 15 minutes.  The dough is then rolled into a rope, cut into individual servings, and rolled out to a small circle.  Filling is added and the dough pinched off to seal in the filling.  Cooking is simple and quick, all the better to satisfy the hunger built up during all of that tedious rolling.

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