New This Month

Red-Curry Shrimp Dumplings


Red curry paste, rich with dried red chiles, is great with shrimp (or beef, chicken, and fish).

  • Prep:
  • 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


  1. 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.

  2. 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.)

  3. 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.

Cook's Notes

Look for curry pastes in your supermarket's Asian-food section. Read labels closely: Some contain shrimp paste or fish sauce, while others are vegan. Store opened paste in the refrigerator for up to 6 months.

Reviews Add a comment

  • julcpa
    17 NOV, 2014
    I sort of made this...I have this dislike of the thought of fish sauce, so I left it out. And I added mushrooms. I put everything in the blender including the dipping sauce ingredients (there was one too many adult beverages consumed during food prep). I then wrapped this delightful little concoction in the won ton wrappers and proceeded to steam them rather than fry or stir fry. These little gems were absolutely amazing. The mixture prorated almost perfectly with one package of wraps!
  • lbbakerva
    27 JAN, 2012
    Good flavor. Use fish sauce rather than soy for the dipping sauce