Lobster Dumpling in Seafood Consomme |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 pound shrimp, peeled and deveined |
1/2 pound lobster |
2 tablespoons mascarpone |
1 egg |
1/2 tablespoon minced ginger |
1/4 cup diced water chestnuts |
1 tablespoon cilantro, finely chopped |
1/8 teaspoon salt |
1/4 cup water |
16 pieces wonton wrappers |
2 tablespoons red and yellow bell pepper, brunoise |
1 tablespoon cilantro |
2 to 3 tablespoons orange topiko (fish roe) |
2 cups chicken broth |
3 cups water |
1 teaspoon dashi |
Directions:
1. In a food processor, puree the shrimp, lobster, mascarpone cheese, egg, ginger, water chestnuts, and cilantro. Transfer to a bowl and season with salt and pepper. Cover with plastic wrap and refrigerate for one hour. Consomme: Place the broth, water and dashi in a pot bring to a boil. Lower the heat and simmer for a few minutes. Dumplings: Lay out the wrappers on a work surface and place a heaping teaspoon of the filling in the center of each. Wet the edges of each wrapper with a little bit of water, gather the edges together, and twist to close. Place the dumplings on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate until ready to use. Bring a large saucepan of water to a boil and cook the dumplings for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and serve with the consomme. Garnish with bell peppers and cilantro.
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