Red-Curry Shrimp Dumplings
- Rate
- Comments()
- Prep Time 35 minutes
- Total Time 35 minutes
- Yield Makes 24
Ingredients
- 2 teaspoons vegetable oil
- 3 tablespoons minced peeled fresh ginger (from a 2-inch piece)
- 2 scallions, very thinly sliced
- 3/4 pound shrimp (peeled and deveined)
- 4 teaspoons red curry paste
- 1 teaspoon fish sauce
- 24 wonton wrappers (from a 12-ounce package)
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
Directions
-
In a small skillet, heat 1 teaspoon vegetable oil over medium-high. Add 2 tablespoons ginger and scallions and cook, stirring, until scallions are slightly softened and mixture is fragrant, 2 minutes. Remove from heat. In a food processor, pulse shrimp until finely chopped. Transfer to a bowl and add ginger mixture, curry paste, and fish sauce; stir to combine.
-
Working with 1 wonton wrapper at a time, place 1 heaping teaspoon shrimp mixture in center. With a wet finger, moisten edges of wrapper, then bring all 4 corners together, pinching at top to seal. (Cover filled dumplings with a kitchen towel as you work.)
-
In a large nonstick skillet, heat 1 teaspoon vegetable oil over medium-high. Add dumplings, seam side up, and cook until golden brown on bottom, 1 minute. Carefully add 1/2 cup water to skillet, cover, and cook until water is almost evaporated and dumplings are tender, 3 minutes. Uncover and cook until water evaporates, 1 minute (reduce heat to medium if dumplings begin to overbrown). Meanwhile, in a small bowl, combine 1 tablespoon ginger, soy sauce, and sesame oil. Serve dumplings with dipping sauce.
Recipe Reviews
More from Food
New From Our Blogs
-
an ode to vinegar
Everyday Food Blog, February 22, 2012 -
Three Oscar-Themed Dinner Parties
Taste of the Test Kitchen, February 22, 2012 -
today's recipe: pork tenderloin with sauteed apples and leeks
Everyday Food Blog, February 21, 2012 -
today's recipe: Huevos Rancheros
Everyday Food Blog, February 20, 2012 -
today's recipe: Chicken and Lentil Burger
Everyday Food Blog, February 19, 2012
Good flavor. Use fish sauce rather than soy for the dipping sauce