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Thai Shrimp Dumplings

Thai Shrimp Dumplings
YIELDS
55 servings
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Ingredients

Thai shrimp dumplings

1
pkg wonton wrappers (about 33 pieces)
¼
cup cornstarch for dusting (50 mL)
2
Tbsp vegetable oil (25 mL)

Filling

½
lb(s) raw shrimp, cleaned and finely chopped (250 g)
½
cup finely sliced green onions (125 mL)
1
Tbsp grated ginger (15 mL)
1
Tbsp oyster sauce (15 mL)
1
tsp white wine vinegar (5 mL)
¼
tsp hot chili sauce (1 mL)

Sauce

1 400mL
can coconut milk, (full fat) (1 ⅔ cups)
1
Tbsp chopped cilantro(15 mL)
1
Tbsp chopped fresh basil(15 mL)
1
Tbsp fish sauce (15 mL)
1
shallot, minced
1
Tbsp rice wine vinegar (15 mL)
¼
tsp hot chili sauce (1 mL)
2
Tbsp white sugar (25 mL)
½
tsp curry powder or 1 tablespoon of chili paste (2 mL)
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Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

Combine all ingredients for filling and refrigerate.

Step 7

Combine all ingredients for sauce and set aside.

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