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Red Curry Shrimp Dumplings Recipe


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     Red Curry Shrimp Dumplings

Category   Entrees - Maindishes
Sub Category   None
Servings   6

2 tsp vegetable oil
3 Tbsp minced peeled fresh ginger
2 scallions, very thinly sliced
3/4 lb shrimp, peeled and deveined
4 tsp red curry paste
1 tsp fish sauce
24 wonton wrappers (12 oz pkg)
2 Tbsp soy sauce
1 tsp toasted sesame oil

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 combine.
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 dipping sauce.
Serving Suggestions
4 wontons/serving; 241 calories; 16g protein

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