New England Lobster Dumplings
This savory dumpling recipe is courtesy of the first Yankee Chef, Samuel Bailey. I found this recipe tucked away and without much tweaking, it is a sensational casual meal. If you want a crispy dumpling, simply refrigerate until cold and grill them in some butter or margarine over medium heat until they are browned all over.
For 1 Batch(es)
- 1 cup(s) flour
- 2 teaspoon(s) dried chives
- 1 teaspoon(s) baking powder
- 1/2 teaspoon(s) Old Bay or 'crab boil' seasoning *
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 1 tablespoon(s) butter or margarine, melted
- 1/4 cup(s) milk
- 2 teaspoon(s) mayonnaise
- 1 egg, lightly beaten
- 1 cup(s) cooked lobster meat, chopped small
- Simple and Savory Dipping Sauce, recipe below
New England Lobster Dumplings Directions
- In a large bowl, combine flour, chives, baking powder, Old Bay seasoning, salt and pepper well. Add butter, milk, mayonnaise and egg, blending well. Fold in the lobster meat. Heat 3-4 inches of water to a light boil over medium heat. Once boiling, drop half the dumpling batter into the water by the rounded teaspoon. Once the water comes back to a boil, reduce heat to medium-low, cover and simmer dumplings for 4 minutes, flipping over with a fork halfway through cooking. Remove to a strainer, or rack, and continue with rest of dumplings. Prepare dipping sauce by whisking together 1/3 cup soy sauce, 1/4 cup honey and 1 tablespoon lemon juice. Bring to a scald, transfer to a dipping bowl, cooling slightly.
- Makes about 20 dumplings
- * Don't have any Old Bay Seasoning? It is as easy as mixing together 1 teaspoon celery salt, 2 bay leaves(crushed very fine), 1/2 teaspoon black pepper, 1/4 teaspoon paprika, 1/8 teaspoon dry mustard, pinch each of nutmeg, cinnamon and ground cloves. Use this seasoning mix whenever you are boiling crab, lobster or even poaching or grilling fish.