Red-Curry Shrimp Dumplings
Red curry paste, rich with dried red chiles, is great with shrimp (or beef, chicken, and fish).
- Total Time:
- Yield: Makes 24
Source: Everyday Food, October 2011
- 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
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.