The next in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.
Makes approx. 32 dumplings
For the Filling:
- 1 lb Lobster Meat
- 2 Ears Corn, kernels removed
- 1 bunch Green Onions, sliced
- Soy Sauce, to taste
Combine all ingredients in a bowl and mix well to combine.
For the Succotash:
- 4 strips thick cut Bacon, diced (optional)
- 1 Yellow Onion, sliced
- 2 cloves Garlic, minced
- 1⁄2 lb Maitake Mushrooms, broken into bite sized pieces
- 2 Shishitos OR 1 Cubanelle or Bell Pepper, sliced
- 1 ear Corn, kernels removed
- 1 cup Cherry Tomatoes, halved
- 1 Tbsp Chili Paste or Hot Sauce (to taste)
- Soy Sauce & Black Pepper to taste
Cook diced bacon in a large sauté pan until crispy. Add onions and a little olive oil if pan is dry. Sauté onions until lightly browned. Add garlic, cook one minute then add maitakes. Brown mushrooms then add peppers, corn and tomatoes. Continue to cook until all veggies are cooked through. Season with chili paste, soy sauce and pepper to taste.
To Assemble the dumplings:
- 32 Round Wonton/Dumpling Wrappers
- Egg wash
Spoon 1 tbsp of filling into the center of each dumpling wrapper. Brush edges of wrappers with egg wash and fold into a half circle or triangle shape, pressing edges firmly together to seal. Using your thumb and index finger, create pleats for traditional pot-sticker look (optional).
To Cook the Potstickers
Heat two tbsp of oil in a nonstick skillet over medium high heat. When oil is hot, place potstickers in the skillet. Allow to cook for 1 minute until the potstickers begin to brown. Swirl 2 oz of water into the skillet, cover immediately, and reduce heat to medium-low. Cook covered until water is evaporated and potstickers are cooked through, about 5 minutes. Serve over succotash and drizzle with a little soy sauce. Enjoy!