Thai shrimp dumplings
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
Combine all ingredients for filling and refrigerate.
Combine all ingredients for sauce and set aside.