Friday, January 1, 2010

Lobster and Cream Cheese Dumplings

One of my favourite restaurants has a delicious crab and cream cheese dumping appetizer. WA while back, I remember The First Year Wife, mentioning that her husband makes cream cheese dumplings. I asked her for the directions and she told me what he does. So, I went by her instructions and modified the filling a bit for a yummy Christmas eve appetizer.

Lobster and Cream Cheese Dumplings
1 can frozen lobster meat, thawed and drained (you can also use crab)
8 oz cream cheese, softened
2-3 green onions, or chives, finely chopped
1/4 tsp cayenne pepper
2 cloves garlic
1 package large egg roll wrappers
2 eggs, beaten

1. Mix all ingredients, except egg roll wrappers, in a medium mixing bowl.

2. Remove egg roll wrappers from the package. One at a time, dip egg roll wrappers into the beaten egg mixture to coat.

3. Lay flat on a cookie sheet. Scoop a heaping spoonful of filling on wrapper.

4. Fold up to close. Repeat until all filling is used.

5. Bake at 350 for 10-15 minutes, until browned. Then, turn on the broiler and broil for 2 minutes to crisp them up.** You can also deep fry these, if you'd like. If so, don't bother with the egg wash.

Serve with sweet and spicy thai sauce for dipping.

Makes 12 dumplings.


  1. Yummers! I made something similar before, but used ricotta instead of cream cheese. (for some reason, I am not a fan of warmed up cream cheese, hence the switch)

  2. minus the lobster, these things look yummy :)

  3. my names lucy too and i like to cook this was a nice and easy recipy even though im 10