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Lunchbreak: Lobster dumplings, prepared by Intro Chicago chef Stephen Gillanders

Chef Stephen Gillanders

Intro Chicago
2300 N. Lincoln Park West
(773) 868-0002

Dim Sum Cooking Class
March 25
1:00 p.m. - 3:00 p.m.

To make a reservation:

(773) 868-0002

Lobster Dumplings

Lobster Filling

6 oz (about 3/4 cup) shrimp, peeled, deveined, chopped
4 oz (about 1/2 cup) butter, room temperature
3 tsp kosher salt
1 tsp chili flakes
zest of one lemon, microplaned
8 oz (about 1 cup) lobster meat, cooked, diced into large pieces

Combine everything but the lobster meat in a food processor and puree to a fine mousse.  Transfer the mousse to a bowl and fold in the lobster meat.  Keep as cold as possible until needed.

Lobster Dumplings

20 dumpling skins/wrappers
lobster filling
egg whites, slightly beaten

Place 1 heaping teaspoon of filling in each of the dumpling skins and form into tortellini shaped dumplings, using the egg whites to seal the edges.

Green Chili Butter

2 oz (about 1/4 cup) Yuzu Kosho (Japanese green chili paste)
1 Tbs water
4 oz butter, diced

Combine everything in a small saucepan and gently melt together, whisking the whole time.

Fill a large pot with water and bring to a boil.  Season the water with salt until it tastes of the ocean.  Drop the dumplings into the water and cook until the dumplings are tender.  Transfer the cooked dumplings to a sauté pan and add the green chili butter.  Cook the dumpings together with the butter until they are hot and glazed.  Plate 5 dumplings into 4 warm bowls and sprinkle them with the chopped herbs (equal parts chervil, chives and mint).  Serve immediately.