By Chef Jo Ann Kim

July 2021

Makes 16 Dumplings


  • 1 lb. lobster, chopped
  • 1 corn, shucked
  • 2 leeks, minced
  • 2 cloves garlic, minced
  • 1/2 cup water chestnut, chopped
  • 1 egg
  • 1 1/2 tsp ghee
  • 1/2 tbsp Shaoxing wine
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • 2 cups flour
  • 1/4 cup sweet rice flour
  • 1 tbsp tapioca starch
  • 1 tbsp sunflower oil
  • 1/2-1 cup hot water


  • In a mixing bowl, add all dry ingredients for dumpling wrappers and mix well.
  • Add 1/2 cup hot water, and mix well. Add more water as needed to make a soft dough. Knead for 2 minutes until the dough comes together. Cover well with wrap and set aside to rest for at least 20 minutes.
  • Mix all filling ingredients together and set aside.
  • Once dough has rested, roll into a thick log and cut into 16 pieces.
  • Cover the dough pieces while working on a few wrappers at a time. Roll into a ball and use a rolling pin to make thin discs the size of your palm. Put filling in the center of the wrappers and gently wet the edges to seal.  Keep covered while wrapping the remaining dumplings.
  • Place dumplings in a steamer basket and steam for about 10-15 minutes, until wrappers are translucent. May serve with a simple soy vinegar dipping sauce.
  • Enjoy!