Thai Shrimp Dumplings
- serves 55
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 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)
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 offFilling
1. Combine all ingredients for filling and refrigerate.Sauce
1. Combine all ingredients for sauce and set aside.