Best Thai Shrimp Dumplings Recipes

Thai Shrimp Dumplings image

Provided by Alia55

Categories < 60 Mins

Time 40m

Yield 33 serving(s)

Number Of Ingredients 18

33 wonton wrappers
1/4 cup cornstarch, for dusting
2 tablespoons vegetable oil
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)
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)

Steps:

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.

Nutrition Facts : Calories 68.3, Fat 3.6, SaturatedFat 2.5, Cholesterol 9.4, Sodium 144.6, Carbohydrate 7.1, Fiber 0.2, Sugar 0.8, Protein 2.1

Thai Tom Kar Soup With Shrimp Dumplings image

Provided by Daydream

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 16

1 (14 ounce) can coconut cream
1 (14 ounce) can coconut milk
3/4 cup water
2 tablespoons tom yam paste
2 shallots, finely sliced
2 teaspoons grated palm sugar (or dark brown sugar)
1 tablespoon finely chopped ginger
1 red chile, sliced finely and seeded if desired
1 stalk lemongrass, finely sliced
8 kaffir lime leaves or 1 lime, finely grated zest of
3/4 cup halved button mushroom
1 (6 ounce) zucchini, quartered lengthwise, then sliced crossways
12 -15 shrimp dumplings, depending on number of servings (from freezer of Asian foodstores)
2 tablespoons peanut oil
1 cup boiling water
fresh cilantro stem

Steps:

Place the coconut cream, coconut milk and water into a heavy-based pan. Stir in the tom yam paste, shallots, palm sugar, ginger, chilli, lemongrass, kaffir lime leaves (or lime zest) and mushrooms. Bring gently to the boil, then reduce heat and allow to simmer for 10 minutes.
A few minutes before the end of cooking time, add the sliced zucchini - it should be crisp-tender when the soup is served.
Meanwhile, heat a heavy-based non-stick skillet and when hot, add the peanut oil. Add the dumplings, pleated edge up, in a single layer, crowding them into the skillet. Cook until they are lightly brown on the bottoms. Pour in the boiling water, cover tightly, and cook vigorously for 2 minutes. Reduce heat to a simmer and continue to cook for another 8-10 minutes or until most of the water has evaporated. Uncover the pan and continue cooking until all of the moisture has evaporated, the skillet is sizzling again and the dumplings are golden brown and crisp on the bottoms.
Ladle soup into bowls and add dumplings and garnish with cilantro sprigs.

Nutrition Facts : Calories 953.8, Fat 86.2, SaturatedFat 66.4, Sodium 222.9, Carbohydrate 45.1, Fiber 10.8, Sugar 28.3, Protein 14