Thai Shrimp Dumplings Recipes

SHRIMP AND DUMPLING STIR-FRY

Steps:

• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings in a single layer. Cook until browned, 2 to 3 minutes per side. Add 1/4 cup water to the skillet. Cook, stirring occasionally, until evaporated, about 1 minute; transfer the dumplings to a bowl.
• Heat 1 tablespoon vegetable oil in the skillet. Add the vegetables and cook, stirring occasionally, until crisp-tender and lightly browned, 8 to 10 minutes; transfer to the bowl with the dumplings.
• Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the shrimp, ginger and garlic. Cook, stirring occasionally, until the shrimp are just cooked through, about 2 minutes. Return the dumplings and vegetables to the skillet and stir to combine. Add the chili sauce and soy sauce; cook, stirring gently, until glazed, about 1 minute. Remove from the heat and stir in the rice vinegar and half of the scallions. Top with the remaining scallions.

THAI SHRIMP DUMPLINGS

Steps:

• Filling: Combine all ingredients for filling and refrigerate.
• Sauce: Combine all ingredients for sauce and set aside.
• 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.

THAI SHRIMP DUMPLINGS

Steps:

• 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.

SHRIMP AND PORK SHU MAI DUMPLINGS

Steps:

• For the filling: In the bowl of a food processor, add the shrimp, ground pork, sesame oil, soy sauce, cornstarch, ginger, garlic, green onions, egg whites, lemon juice and sprinkle with salt and pepper. Pulse the ingredients until smooth, 3 to 5 times. It should be somewhat chunky, not totally pureed. Put the filling into a bowl and fold in the water chestnuts.
• To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add 1 tablespoon canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place onto a paper-towel-lined plate and taste. Adjust seasoning to the remaining filling if needed.
• Prepare the dumplings according to desired assembly. Serve with Sesame-Soy Dipping Sauce.
• Line each tray of your bamboo steamer with cabbage leaves and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed.
• Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Fold and pleat as you gather the wrapping around the filling, leaving the top of the filling uncovered. Gently tap the shu mai on your work surface, flattening the bottom and allowing it to stand upright and make a basket shape.
• Put the shu mai in the cabbage-lined steamers and cover with the lid. Steam the dumplings until cooked through, 5 to 10 minutes.
• Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Take one edge of the wonton wrapper and fold it to the other side, creating a half moon shape. Then starting at one end of your half moon, make gentle folds, pleating and pressing the top side of the wrapper onto the bottom side as you work around the half moon.
• Have about 1/2 cup water, a large skillet and a lid for the skillet handy. Heat the skillet with 1 to 2 tablespoons of canola oil over high heat. Once the skillet is hot, place the number of dumplings you want to cook smooth-side down in the skillet. Allow them to sear until the bottoms turn golden brown, 1 to 2 minutes. Add the water, immediately cover with the lid and let the dumplings steam for another 3 to 4 minutes.
• Line each tray of your bamboo steamer with cabbage leaves and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed.
• Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Take one edge of the wonton wrapper and fold it to the other side, creating a half moon shape. Then take the 2 ends of the half moon and fold them into each other, pressing the ends together to secure the shape, creating the wonton.
• Put the wontons in the cabbage-lined steamers and cover with the lid. Steam the dumplings until cooked through, 5 to 10 minutes.
• Whisk together the soy sauce, vinegar, garlic, ginger, oil, honey and green onions, and set aside until ready to serve.

LET'S GET TOGETHER THAI SHRIMP

Steps:

• Sprinkle shrimp with salt, pepper and 1 tablespoon lime juice., In a large skillet, saute the shallot, ginger and garlic in oil for 1 minute. Add shrimp; cook and stir for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and set aside., Add tomatoes, mushrooms, broth, coconut milk, curry powder, pepper flakes and remaining lime juice to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mushrooms are tender and sauce is slightly reduced, stirring occasionally. Add shrimp; heat through. Garnish with cashews and cilantro.

VIETNAMESE SHRIMP DUMPLINGS

Steps:

• Heat the oil in a small nonstick skillet over medium heat. Add the chopped white scallions and garlic and cook until soft, about 4 minutes.
• Set aside 40 of the green scallion slices. Place the scallion and garlic mixture with all ingredients except the flour and egg white in the work bowl of a food processor. Process until mixture forms a paste. Add the flour and egg. Process until combined.
• Form the mixture into balls, using a rounded tablespoon for each. Bring a large pot of water to a boil. Reduce to a simmer. Add the dumplings, in batches if necessary. Cook until the dumplings rise to the top, about 2 minutes. Remove with a slotted spoon.
• As soon as the dumplings are cooked, place a scallion slice on top. Secure with a toothpick.

KHANOM JEEB (PORK AND SHRIMP DUMPLINGS)

Steps:

• Heat vegetable oil in a small skillet over medium-low heat; add minced garlic. Slowly cook garlic until golden brown, about 5 minutes. Remove skillet from heat.
• Crush peppercorns using a mortar and pestle until powdery. Add peeled garlic and a pinch of salt; crush into a paste. Mix cilantro stems into the paste.
• Mix paste, pork, shrimp, water chestnuts, dark soy sauce, 1 tablespoon white sugar, fish sauce, tapioca starch, light soy sauce, and 1/2 teaspoon salt together in a large bowl. Spoon 1 to 2 teaspoons pork-shrimp mixture into the center of each wonton wrapper. Fold the wrapper over the filling, sealing the edges together and creating a purse-like pouch.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add wontons, cover, and steam until the filling is cooked through, about 10 minutes.
• Whisk rice vinegar, light soy sauce, 1 tablespoon white sugar, scallions, and bird's eye chile together in a bowl until dipping sauce is well mixed.
• Serve Khanom Jeeb with a drizzle of garlic oil and dipping sauce on the side.

SHRIMP DUMPLINGS

Steps:

• In a medium bowl, combine the shrimp and 2 teaspoons corns tarch. Let stand for 10 minutes. Rinse in several changes of cold water and drain well. Finely chop the shrimp and place in a medium bowl. Add the salt, egg white, soy sauce, rice wine, sesame oil, sugar, pepper, and 1 1/2 teaspoons cornstarch. Stir in the bamboo shoots and minced bacon fat. Loosely wrap with plastic wrap and set aside.
• In a large bowl, combine the wheat starch and remaining 1/4 cup cornstarch, and stir to combine. Make a well and add 1 cup boiling water, immediately stirring with a rubber spatula as you add the water (the mixture will have a faint fragrance of wheat starch). Stir in the vegetable oil. Carefully begin working the mixture for a few seconds at a time by hand, as the mixture will be very hot. Add an additional 1 to 2 tablespoons boiling water if dough is dry, and knead an additional 2 to 3 minutes, or until smooth and still hot to the touch.
• Divide the dough into 4 equal pieces. Roll each piece into a cylinder about 8 inches long. Place 3 rolls in a plastic bag so they will not get dry. Cut the remaining roll into 10 pieces. Place each piece of dough between 2 sheets of lightly oiled foil, place the foil in a tortilla press, and press into a thin round. Peel off the round of dough; it should be about 3 inches in diameter and a scant 1/8 inch thick.
• Place about 1 1/2 teaspoons of the filling in the center of a dough round. Fold in half to form a half-moon and pinch one end of the half-moon together. Using your thumb and index finger, make 4 or 5 small pleats in the front piece of dough, then pinch together the remaining end of the dough to seal the dumpling. Place the dumpling on a plate. Continue making dumplings.
• Line a bamboo steamer, metal tier, or rack with 2 cabbage leaves. Place the dumplings on the leaves 1/4 inch apart. The dumplings should be cooked in batches; the size of your steamer rack will determine how many dumplings can be cooked at one time.
• Bring water to a boil over high heat in a covered steamer. If using a rack, the water level must not touch the cabbage leaves. Carefully place the bamboo steamer, metal tier, or rack into the steamer, cover, and steam 5 minutes on high heat, or until the shrimp is orange and visible through the translucent dough, and is just cooked. Check the water level and replenish, if necessary, with boiling water. Carefully remove dumplings from the steamer. Dumplings should be served immediately. Continue steaming the remaining dumplings using fresh cabbage leaves and replenishing the steamer with more boiling water.

THAI TOM KAR SOUP WITH SHRIMP DUMPLINGS

Steps:

• Place the coconut cream, coconut milk and water into a heavy-based pan. Stir in the tom yam paste, shallots, palm sugar, ginger, chilli, lemongrass, kaffir lime leaves (or lime zest) and mushrooms. Bring gently to the boil, then reduce heat and allow to simmer for 10 minutes.
• A few minutes before the end of cooking time, add the sliced zucchini - it should be crisp-tender when the soup is served.
• Meanwhile, heat a heavy-based non-stick skillet and when hot, add the peanut oil. Add the dumplings, pleated edge up, in a single layer, crowding them into the skillet. Cook until they are lightly brown on the bottoms. Pour in the boiling water, cover tightly, and cook vigorously for 2 minutes. Reduce heat to a simmer and continue to cook for another 8-10 minutes or until most of the water has evaporated. Uncover the pan and continue cooking until all of the moisture has evaporated, the skillet is sizzling again and the dumplings are golden brown and crisp on the bottoms.
• Ladle soup into bowls and add dumplings and garnish with cilantro sprigs.