Best Red Curry Shrimp Dumplings Recipes

Red-Curry Shrimp Dumplings image

Provided by Martha Stewart

Time 35m

Yield Makes 24

Number Of Ingredients 9

2 teaspoons vegetable oil
3 tablespoons minced peeled fresh ginger (from a 2-inch piece)
2 scallions, very thinly sliced
3/4 pound shrimp (peeled and deveined)
4 teaspoons red curry paste
1 teaspoon fish sauce
24 wonton wrappers (from a 12-ounce package)
2 tablespoons soy sauce
1 teaspoon toasted sesame oil

Steps:

In a small skillet, heat 1 teaspoon vegetable oil over medium-high. Add 2 tablespoons ginger and scallions and cook, stirring, until scallions are slightly softened and mixture is fragrant, 2 minutes. Remove from heat. In a food processor, pulse shrimp until finely chopped. Transfer to a bowl and add ginger mixture, curry paste, and fish sauce; stir to combine.
Working with 1 wonton wrapper at a time, place 1 heaping teaspoon shrimp mixture in center. With a wet finger, moisten edges of wrapper, then bring all 4 corners together, pinching at top to seal. (Cover filled dumplings with a kitchen towel as you work.)
In a large nonstick skillet, heat 1 teaspoon vegetable oil over medium-high. Add dumplings, seam side up, and cook until golden brown on bottom, 1 minute. Carefully add 1/2 cup water to skillet, cover, and cook until water is almost evaporated and dumplings are tender, 3 minutes. Uncover and cook until water evaporates, 1 minute (reduce heat to medium if dumplings begin to overbrown). Meanwhile, in a small bowl, combine 1 tablespoon ginger, soy sauce, and sesame oil. Serve dumplings with dipping sauce.

Nutrition Facts : Calories 241 g, Fat 4 g, Fiber 1 g, Protein 16 g, SaturatedFat 1 g

Red Curry Shrimp Dumplings Recipe - (4.4/5) image

Provided by Mom_s

Number Of Ingredients 8

8 oz shelled and deveined shrimp
2 teaspoons red curry paste
2 teaspoon fish sauce
1 teaspoon cornstarch
A little egg white
Cilantro leaves, roughly chopped
Dumpling wrappers
Water, for wrapping

Steps:

Roughly chop the shrimp into pieces, transfer the shrimp into a bowl and combine it with the red curry paste, fish sauce, cornstarch, egg white and cilantro leaves. Stir to combine into a sticky filling. To wrap, place a heaping teaspoon of the filling onto the middle of a dumpling wrapper. Dip your index finger into some water and trace the outer edges of the dumpling wrapper. Fold up to form a half moon shape but only pinch to seal the middle part. Turn the dumpling and fold up the other two edges. Seal and pinch to form a nice and tight parcel like below. Repeat the same until you use up all the filling. Heat up a pot of water and bring it to boil. Drop the dumplings into the hot boiling water. As soon as they float to the top, they are ready. Scoop out with a slotted spoon, shake off the excess water, transfer to a plate and serve immediately with dumpling sauce on the side