Thai Shrimp Dumplings
photo by BarbryT
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
33
ingredients
-
Thai shrimp dumplings
- 33 wonton wrappers
- 1⁄4 cup cornstarch, for dusting
- 2 tablespoons vegetable oil
-
Filling
- 1⁄2 lb raw shrimp, cleaned and finely chopped
- 1⁄2 cup green onion, finely sliced
- 1 tablespoon ginger, grated
- 1 tablespoon oyster sauce
- 1 teaspoon white wine vinegar
- 1⁄4 teaspoon hot chili sauce (optional)
-
Sauce
- 1 (400 ml) can coconut milk
- 1 tablespoon cilantro, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fish sauce
- 1 shallot, minced
- 1 tablespoon rice wine vinegar
- 1⁄4 teaspoon hot chili sauce (optional)
- 2 tablespoons white sugar
- 1⁄2 teaspoon curry powder (optional)
directions
- Filling: Combine all ingredients for filling and refrigerate.
- Sauce: Combine all ingredients for sauce and set aside.
- Fill a small bowl with water, set aside.
- Dust a platter or baking sheet liberally with cornstarch. (This will prevent filled wontons from sticking, prior to cooking.).
- On a cutting board place the wonton wrappers, three at a time, side by side.
- Into the centre of each one, place about 1 teaspoon of the shrimp filling.
- Using a small pastry brush, paint two opposite edges of the wonton wrappers with water.
- Fold the wrapper over so that the ends meet.
- Gather the edges together like a purse, ruffling the edge. Pinch tightly to ensure it is sealed together.
- Place on cornstarch dusting baking sheet.
- Repeat until all filling is used up.
- Heat a skillet with 2 tablespoons (25 mL) vegetable oil.
- Place the wontons in the hot oil for about a minute or until browned on the bottom.
- Add sauce and put the lid on, reduce heat to low.
- Cook for 1 more minute with the lid on and the heat turned off.
- Let Stand 1 minute with heat off.
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Reviews
-
This definitely is an "Oh WOW!" Outstanding; exquisite; but yes, really labor-intensive. Solely because of that, I will make it again only for a dinner party. It is a delicious appetizer--savory and crispy (my favorite :-)) But it also is just terrific with the sauce. With the sauce, I would serve it with a variety of other dishes as an entree. I did not use the hot chili sauce in the sauce; I did use the curry powder.
RECIPE SUBMITTED BY
Alia55
Canada
After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!