Squid INK LOBSTER DUMPLINGS
For the dumplings: • 1 L frying oil • 20 square wonton skins
• 50 gm mayonnaise sauce
After peeling the shrimp, mash on a chopping board.
Combine the shrimp, chicken stock powder, and the other ingredients for the filling in a bowl and mix well.
Spoon one heaped teaspoon of the filling onto the middle of a wonton wrapper.
Brush the edges with water.
Pinch the middle point on top and make pleats on both sides. The tighter the dumpling is wrapped, the better.
Heat the frying oil in a wok about 180° C and fry till golden brown.
Serve with mayo nnaise sauce.