Thai Shrimp Dumplings

  • serves 55
Trish Magwood
Trish Magwood


45 Ratings
Directions for: Thai Shrimp Dumplings


Thai shrimp dumplings

1 pkg wonton wrappers (about 33 pieces)

¼ cup cornstarch for dusting (50 mL)

2 Tbsp vegetable oil (25 mL)


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)


1 400mL can coconut milk, (full fat) (1 2/3 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)


Thai shrimp dumplings

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.

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.

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.

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.

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


1. Combine all ingredients for filling and refrigerate.


1. Combine all ingredients for sauce and set aside.

See more: Dinner, Party Favourites, Vegetables, Fry, No-Cook, Shellfish, Thai, Lunch, Snack, Appetizer, Hot and Spicy

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