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Lobster XiaoLongBao

Chris and Jeff make lobster filler xiaolongbao or soup dumplings!

Lobster XiaoLongBao

  • 1/2 pound cooked Lobster meat, chopped
  • 1 cup lobster broth
  • 1 teaspoon agar agar or 1 packet (1/4 ounce) of powdered gelatin
  • 1 teaspoon shao xing wine
  • 1/2 tsp white pepper
  • dumpling wrappers
  1. Add agar agar to broth and bring to a boil, then cool to form gelatin OR add gelatin to 1/2 cup of hot water, stir to dissolve, and then add enough ice cubes to get 1 cup of total liquid. Stir to melt the cubes, then cool in the fridge to form the gelatin.
  2. Add shao xing wine and white pepper to lobster meat and mix.
  3. Chop or break up the gelatin and mix into the lobster meat mix.
  4. Wrap dumplings. Make sure to seal them well so the broth, once melted, doesn’t leak out!
  5. Steam dumplings in Chinese soup spoons brushed with sesame oil to prevent sticking or on top of cabbage or carrot coins to prevent sticking. Serve hot!

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