Ingredients

• 1/3 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon chili garlic sauce
• 2 teaspoons black bean garlic sauce
• 1 teaspoon sesame oil
• 1 pound lobster meat, coarsely chopped
• 1/4 cup finely chopped bamboo shoots
• 1 large egg white
• 1 tablespoon shredded basil
• 1 tablespoon cornstarch
• 1 tablespoon Chinese rice wine or dry sherry
• 2 teaspoons finely minced ginger
• 2 teaspoons sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 30 potsticker wrappers
• 3 tablespoons cooking oil
• 2/3 cup water
• Basil sprigs, for garnish

Instructions

1. Combine the dipping sauce ingredients in a small bowl; set aside.
2. Combine filling ingredients in a medium bowl; mix well. To shape each potsticker, place 1 teaspoon of filling in center of a potsticker wrapper. Brush edges of wrapper with water; fold wrapper in half, crimping 1 side, to form a semicircle. Pinch edges together to seal. Cover potstickers with a dry towel to prevent drying.
3. Place a wide frying pan over medium heat until hot. Add 1 to 1/2 tablespoons cooking oil, swirling to coat sides. Add potstickers, half at a time, seam side up. Cook until bottoms are golden brown, 3 to 4 minutes. Add 1/3 cup water; reduce heat to low, cover, and cook until liquid is absorbed, 4 to 5 minutes. Place potstickers, browned side up, on a serving plate; keep warm. Cook remaining potstickers with remaining oil and water.
4. Garnish potstickers with basil. Serve with dipping sauce.