Reviews (2)
Add Rating & Review
24 Ratings
5 star values:
5
4 star values:
10
3 star values:
6
2 star values:
3
1 star values:
0
Martha Stewart Member
Rating: 5 stars
11/17/2014
I sort of made this...I have this dislike of the thought of fish sauce, so I left it out. And I added mushrooms. I put everything in the blender including the dipping sauce ingredients (there was one too many adult beverages consumed during food prep). I then wrapped this delightful little concoction in the won ton wrappers and proceeded to steam them rather than fry or stir fry. These little gems were absolutely amazing. The mixture prorated almost perfectly with one package of wraps!
Martha Stewart Member
Rating: Unrated
01/27/2012
Good flavor. Use fish sauce rather than soy for the dipping sauce
Back to Red-Curry Shrimp Dumplings
All Reviews for Red-Curry Shrimp Dumplings
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 35 mins
Yield: Makes 24
red-curry_shrimp_dumplings.jpg
Ingredients
Ingredient Checklist
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
Cook's Notes
Look for curry pastes in your supermarket’s Asian-food section. Read labels closely: Some contain shrimp paste or fish sauce, while others are vegan. Store opened paste in the refrigerator for up to 6 months.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 35 mins
Yield: Makes 24
red-curry_shrimp_dumplings.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 35 mins
Yield: Makes 24
Recipe Summary
prep: 35 mins
total: 35 mins
Yield: Makes 24
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Yield: Makes 24
Makes 24
red-curry_shrimp_dumplings.jpg
red-curry_shrimp_dumplings.jpg
Ingredients
Ingredients
- 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
Directions
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.
Cook's Notes
Look for curry pastes in your supermarket’s Asian-food section. Read labels closely: Some contain shrimp paste or fish sauce, while others are vegan. Store opened paste in the refrigerator for up to 6 months.
Cook’s Notes
Look for curry pastes in your supermarket’s Asian-food section. Read labels closely: Some contain shrimp paste or fish sauce, while others are vegan. Store opened paste in the refrigerator for up to 6 months.
Reviews (2)
Add Rating & Review
24 Ratings
5 star values:
5
4 star values:
10
3 star values:
6
2 star values:
3
1 star values:
0
Martha Stewart Member
Rating: 5 stars
11/17/2014
I sort of made this...I have this dislike of the thought of fish sauce, so I left it out. And I added mushrooms. I put everything in the blender including the dipping sauce ingredients (there was one too many adult beverages consumed during food prep). I then wrapped this delightful little concoction in the won ton wrappers and proceeded to steam them rather than fry or stir fry. These little gems were absolutely amazing. The mixture prorated almost perfectly with one package of wraps!
Martha Stewart Member
Rating: Unrated
01/27/2012
Good flavor. Use fish sauce rather than soy for the dipping sauce
Reviews (2)
Add Rating & Review
24 Ratings
5 star values:
5
4 star values:
10
3 star values:
6
2 star values:
3
1 star values:
0
Add Rating & Review
24 Ratings
5 star values:
5
4 star values:
10
3 star values:
6
2 star values:
3
1 star values:
0
24 Ratings
5 star values:
5
4 star values:
10
3 star values:
6
2 star values:
3
1 star values:
0
24 Ratings
5 star values:
5
4 star values:
10
3 star values:
6
2 star values:
3
1 star values:
0
- 5 star values:
- 5
- 4 star values:
- 10
- 3 star values:
- 6
- 2 star values:
- 3
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
11/17/2014
I sort of made this...I have this dislike of the thought of fish sauce, so I left it out. And I added mushrooms. I put everything in the blender including the dipping sauce ingredients (there was one too many adult beverages consumed during food prep). I then wrapped this delightful little concoction in the won ton wrappers and proceeded to steam them rather than fry or stir fry. These little gems were absolutely amazing. The mixture prorated almost perfectly with one package of wraps!
Martha Stewart Member
Rating: Unrated
01/27/2012
Good flavor. Use fish sauce rather than soy for the dipping sauce
Martha Stewart Member
Rating: 5 stars
11/17/2014
I sort of made this...I have this dislike of the thought of fish sauce, so I left it out. And I added mushrooms. I put everything in the blender including the dipping sauce ingredients (there was one too many adult beverages consumed during food prep). I then wrapped this delightful little concoction in the won ton wrappers and proceeded to steam them rather than fry or stir fry. These little gems were absolutely amazing. The mixture prorated almost perfectly with one package of wraps!
Rating: 5 stars
Rating: Unrated
01/27/2012
Good flavor. Use fish sauce rather than soy for the dipping sauce
Rating: Unrated
All Reviews for Red-Curry Shrimp Dumplings
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Red-Curry Shrimp Dumplings
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
