Thai Shrimp Dumplings Recipe

Name: Thai Shrimp Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Filling: Combine all ingredients for filling and refrigerate.
2
Sauce: Combine all ingredients for sauce and set aside.
3
Fill a small bowl with water, set aside.
4
Dust a platter or baking sheet liberally with cornstarch. (This will prevent filled wontons from sticking, prior to cooking.).
5
On a cutting board place the wonton wrappers, three at a time, side by side.
6
Into the centre of each one, place about 1 teaspoon of the shrimp filling.
7
Using a small pastry brush, paint two opposite edges of the wonton wrappers with water.
8
Fold the wrapper over so that the ends meet.
9
Gather the edges together like a purse, ruffling the edge. Pinch tightly to ensure it is sealed together.
10
Place on cornstarch dusting baking sheet.
11
Repeat until all filling is used up.
12
Heat a skillet with 2 tablespoons (25 mL) vegetable oil.
13
Place the wontons in the hot oil for about a minute or until browned on the bottom.
14
Add sauce and put the lid on, reduce heat to low.
15
Cook for 1 more minute with the lid on and the heat turned off.
16
Let Stand 1 minute with heat off.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Thai shrimp dumplings, 33 wonton wrappers, 1/4 cup cornstarch, for dusting, 2 tablespoons vegetable oil, and more.

Yes, Thai Shrimp Dumplings falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Shrimp Dumplings

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