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Recipe Detail Page
Posh Seafood Dumpling Filling
Holiday 2022
This filling is 100 per cent inspired by the lobster dumpling at Lai Wah Heen, a fancy dim sum restaurant in Toronto that’s been around since 1995. Approximating their delicious filling was easy enough. Painstakingly forming the stuffed dumpling into a miniature version of a lobster, complete with little claws, maybe not so easy— I’ll leave that to them.
Fills about 4 dozen dumplings
4 oz (115 g) uncooked shell-on lobster tail
8 oz (225 g) preservative-free scallops
1 tbsp (15 mL) cornstarch
3/4 tsp (4 mL) salt
5 tbsp (75 mL) unsalted butter, melted and cooled
2 tsp (10 mL) Shaoxing (Chinese cooking wine) or medium-dry sherry (optional)
4 cloves garlic, finely chopped
1. Using a pair of kitchen shears, cut open lobster tail and remove meat. Finely chop and add to a bowl.
2. Pat scallops dry, if necessary, then finely chop. Add to bowl with lobster and sprinkle with cornstarch and salt. Toss to coat, then add butter and shaoxing if using. Stir in garlic. Refrigerate until firm, about 2 hours, before assembling dumplings.
Fills about 4 dozen dumplings
