500g lobster

1 tbsp shaoxing

1 tsp sesame oil

½ tsp oil

½ tsp sugar

½ tsp salt

2 tbsp starch

1 tbsp oyster sauce

2 tbsp soy sauce


180g wheat starch

1 tbsp oil

240ml vegetable broth



100ml Chinkiang vinegar

1 piece of ginger (about 2cm)

1 Thai chilli



Boil the lobster for 2mins (and the pincers for another 2mins) and pull out the meat. Dice the lobster tail into chunks, then mix with all ingredients and season to taste.


Boil broth and slightly season with salt. Sift wheat starch into a bowl, add oil and the hot broth and beat with a spoon until you get a homogeneous dough. Let it cool down. For the Dim Sum, roll out the dough thinly, cut out circles, put filling into the centre and lightly press the edges. Steam in a bamboo basket for about 4mins. Heat the lobster pincers with some lobster stock until slightly creamy.


Chop ginger and chilli finely and let rest in the vinegar. Serve the Dim Sum with the lobster pincers on a plate with the dip separately.