Directions

• In a medium sized bowl make a well in the middle with the flour.
• Add the paste and slowly incorporate the red pepper juice, add as much as you need to bind the dough together and work it into a tight ball by kneading it slowly for 2-3 mins.
• Place it in a bowl dusted with a small amount of flour and refrigerate.
• In a medium size pan add sesame oil and place on low heat.
• Add ginger and garlic to the pan and sauté until soft, deglaze with fish oil.
• Cook the mixture out for 1 min and set aside to cool. Once cooled fold the mix into the chopped lobster and add the lime juice and cilantro.
• Roll the dough out with a pasta roller or by hand to roughly 1/8 inch thick.
• Using a circular cutter, cut as many rounds as you can get.
• Fill each center of the wrapper with lobster mix and squeeze the ends shut. You may need a small amount of water to help the seal.
• In a simmering pot add dumplings and allow them to rise to the top or cook at least 2 mins.
• Fry them in a pan for crispness or eat them as is.
• Sprinkle toasted sesame on the dumplings and serve.