In small skillet, heat 1 tsp oil over medium-high
heat. Add 2 Tbsp 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
working with one wonton at a time, place a 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 tsp 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 of dumplings begin to overbrown)
Meanwhile, in a small bowl, combine 1 Tbsp ginger,
soy sauce, and sesame oil. Serve dumplings with
4 wontons/serving; 241 calories; 16g protein
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