Thai Shrimp Dumplings

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 33
• 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 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 sugar
• 1/2 teaspoon curry powder (optional)

Recipe

• 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.