📖 Instructions

1. In a large bowl, whisk together the flour, cornstarch, salt, and pepper. Gradually add the water, whisking constantly until a smooth batter forms. Set aside.
2. In a small bowl, gently combine the cooked lobster meat, finely chopped green onions, and ginger. Season with soy sauce to taste. Don't over-season at this point; you can always add more later!
3. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. (If you're using pre-made wrappers, skip this step!)
4. Use a 3-inch cookie cutter or knife to cut out circles from the rolled-out dough. Gently press each circle into a pot sticker wrapper, creating a sort of 'cup' shape. Some of mine rip...don't worry about it. Just patch them!
5. Spoon about 1 teaspoon of the lobster filling into the center of each wrapper. Slightly less filling if you are a perfectionist; otherwise, add as much as you can fit.
6. Moisten the edges of the wrappers with water using a pastry brush. Fold each wrapper in half to form a half-moon shape, pressing firmly to seal the edges. Crimp the edges to create a decorative design or just seal them...it's your pot sticker!
7. Bring about an inch of water to a boil in a non-stick skillet (or a pot with a steamer basket). Place the pot stickers in the steamer basket or directly on a lightly oiled pan.
8. Cover and steam for about 8-10 minutes, or until the wrappers are translucent and the filling is heated through. Watch them carefully, they burn fast!
9. Carefully remove the pot stickers from the steamer basket, placing them on a serving platter. Drizzle with some extra soy sauce, chili oil, or your favorite dipping sauce...my kids love sriracha mayo. :)
10. Garnish with fresh green onions and sesame seeds, if desired. Serve immediately and enjoy!