- 4 ounces fresh ginger, peeled and thinly sliced
- 1 radish, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon hot water
- 1 teaspoon salt
- 1 teaspoon sugar
- ¾ pounds cooked lobster meat, roughly chopped
- 1 large egg white
- 1 teaspoon cornstarch
- 2 teaspoons lower-sodium soy sauce, plus more for dipping
- 1 teaspoon fresh ginger, peeled and grated
- 1 teaspoon minced garlic
- 1 teaspoon rice vinegar
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- ½ cup finely chopped Napa cabbage
- ½ cup frozen shelled edamame, thawed
- 36 round gyoza wrappers
To make the pickled ginger, sprinkle it with salt and let it sit for 30 minutes. Rinse the ginger and lightly dry it. Toss the ginger with the sugar, vinegar, and water. Let it sit for 15 minutes.
Combine lobster, egg white, cornstarch, soy sauce, grated ginger, garlic, rice vinegar, sugar, and sesame oil in the bowl of a food processor; pulse until roughly chopped. Gently combine lobster mixture, edamame, and cabbage in a bowl.
Working with one gyoza wrapper at a time (cover remaining wrappers to keep them from drying), moisten outside edge of wrapper with water. Spoon about 1½ teaspoons lobster mixture into the center of the circle. Fold wrapper over filling; pinch edges together to seal. Repeat procedure with remaining wrappers and lobster mixture. Cover formed dumplings to keep them from drying before steaming.
Pour 1 tablespoon of oil in a large skillet and heat over medium high heat. Arrange 12 dumplings in pan; cook 1 minute. Turn dumplings over. Carefully add 1/4 cup water to pan; cover immediately as this will create steam to finish the cooking process. Steam 2 minutes; place cooked dumplings on a platter. If cooking all of the dumplings, wipe pan with a paper towel and repeat procedure until all of the pot stickers are cooked. Serve immediately with pickled ginger and soy sauce for dipping.
Recommended wine pairing: Candia LaCrosse, Flag Hill Vignoles, Jewell Towne Cayuga White, or Walpole Mountain View 1761 Walpole Rose