Ingredients for Thai Shrimp Dumplings
- Approximately 30 wonton wrappers
- Cornstarch for dusting
- 2 tablespoons vegetable oil
- Raw Shrimp
- 1/4 cup chopped green onion
- 1 tablespoon grated ginger
- Oyster Sauce
- White Wine Vinegar
- Hot Chili Sauce
- Coconut Milk
- 1/4 cup finely chopped cilantro
- Fresh Basil
- 1 tablespoon fish sauce
- Shallot
- Rice Wine Vinegar
- White Sugar
- Curry Powder
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Thai Shrimp Dumplings? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Thai Shrimp Dumplings
- **Prepare the Filling:** In a medium bowl, combine 1 lb cooked shrimp (finely chopped), 1/4 cup finely chopped cilantro, 2 cloves garlic (minced), 1 tablespoon grated ginger, 1/4 cup chopped green onion, 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1/2 teaspoon white pepper. Mix well and refrigerate for at least 30 minutes to allow flavors to meld.
- **Make the Dipping Sauce:** In a small bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon fish sauce, 1 teaspoon sesame oil, and 1/2 teaspoon red pepper flakes (optional). Set aside.
- **Prepare Your Station:** Fill a small bowl with water. Generously dust a large baking sheet or platter with cornstarch.
- **Assemble the Dumplings:** Lay out 3 wonton wrappers side-by-side on a clean surface. Place about 1 teaspoon of the shrimp filling in the center of each wrapper.
- **Fold and Seal:** Using a pastry brush, lightly wet two opposite edges of each wonton wrapper. Fold the wrapper in half to form a half-moon shape, bringing the wet edges together. Pinch the edges firmly to create a tight seal. Gather and slightly ruffle the edges to create a decorative finish.
- **Repeat and Prepare for Cooking:** Place the assembled dumplings on the cornstarch-dusted baking sheet. Repeat until all the filling is used.
- **Pan-Fry to Perfection:** Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Carefully place the dumplings in the hot oil, ensuring not to overcrowd the pan. Cook for about 1 minute, or until golden brown on the bottom.
- **Steam and Simmer:** Add the prepared dipping sauce to the skillet. Cover and reduce the heat to low. Cook for 1 minute, then turn off the heat and let stand, covered, for another minute to allow the dumplings to steam.
- **Serve Immediately:** Carefully remove the dumplings from the skillet and serve immediately with extra dipping sauce, if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
3g
Fat
12g
Carbs
2g
