Thaishrimpdumplings Recipes

SHRIMP DUMPLINGS

Steps:

• In a large bowl, combine shrimp, pork, cabbage, green onions, ginger, sesame oil, mirin, salt and pepper, to taste. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Heat vegetable oil in a large skillet over medium heat. Add dumplings in a single layer and cook until golden and crisp, about 2-3 minutes per side. Serve immediately with soy sauce, if desired.

THAI SHRIMP

Steps:

• Prepare rice noodles according to package instructions.
• Combine the lime juice, sugar, fish sauce and chili paste to make the Thai shrimp sauce. Pour Thai shrimp sauce into a 10-inch non-stick pan. Turn heat to medium high and bring to a boil. Add the shrimp, and reduce heat to medium low. Cook until shrimp is tender, about 3 to 4 minutes. Add cilantro to sauce. Taste and adjust seasonings, pour over noodles.

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 DUMPLINGS WITH SAFFRON-COCONUT MILK SAUCE

Steps:

• Pull 1 wrapper off the stack and place on a flat work surface. Lay 1 cilantro leaf in the center of the wrapper, followed by 1 shrimp curled into a circle. Drizzle 1/8 teaspoon of the Chili Oil on top of the shrimp.
• Egg wash with a pastry brush around the top edge of the wrapper. Fold in half, firmly pressing the edges together. Place the dumplings on a baking sheet dusted with semolina.
• Fill a wok with 2 cups of vegetable oil and bring oil to 350 degrees F. Cook the dumplings (3 or 4 at a time) for about 2 minutes, turning after 1 minute or when golden brown. Drain on absorbent paper.
• Serve warm with mango slices and Saffron-Coconut Milk Sauce, along with Chili Oil on the side.
• Pulse the chiles, sambal and grapeseed oil in the food processor. Transfer to a squeeze bottle. Allow the flavors to infuse for at least 30 minutes prior to serving.
• Serve at room temperature.
• Place the saffron in the white wine and set aside for 20 to 30 minutes. Place the coconut milk and heavy cream in a small pot and over medium heat cook down by half. Whisk in the saffron wine, lemon juice, kosher salt, and cayenne pepper.
• Serve the sauce warm.

THAI DUMPLINGS WITH DIPPING SAUCE

Steps:

• In large skillet, heat oil over high heat. Add garlic, ginger and chili paste. Stir-fry 1 minute. Add green onions and cook 1 minute. Add zucchini and bell pepper and cook, stirring often, until vegetables are just tender, 3 to 4 minutes.
• Add lime juice and cilantro.
• Remove from heat and allow the mixture to cool.
• Transfer mixture to food processor and coarsely chop.
• Dipping sauce: In small bowl, mix all sauce ingredients and set aside. Line baking sheet with plastic wrap.
• Working on a clean, flat surface, place 1 tablespoon of filling in center of won ton wrapper.
• Brush corners with a little water, then gather sides of wrapper and pinch tops to resemble a pouch.
• Set dumpling on baking sheet. Repeat until filling is used up.
• Fill wok or base of tiered bamboo steamer about 1/3 full of water.
• Cover and bring to a boil over high heat. Lightly oil steamer and place dumplings inside so edges are not touching.
• Set steamer over boiling water, cover and cook dumplings until tender, 15 minutes.
• Transfer dumplings to a platter and serve right away with dipping sauce.

THAI SHRIMP

Steps:

• In a small bowl, combine cornstarch and broth until smooth; stir in the soy sauce, vinegar, chili sauce, ginger and garlic. Set aside., In a large skillet or wok, stir-fry shrimp in oil until shrimp turn pink. Remove and keep warm., Stir soy sauce mixture and add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in artichokes and onions; top with bok choy. , Reduce heat; cover and cook for 5 minutes or until bok choy is wilted. Return shrimp to the pan; heat through. Serve with rice if desired.

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-STYLE DUMPLINGS WITH CORIANDER DIPPING SAUCE

Steps:

• Make the filling:
• In a bowl combine well the scallion, the pork, the gingerroot, the bell pepper, the cabbage, the garlic, the oil, the soy sauce, the coriander, the egg, and salt and pepper to taste and chill the filling for at least 1 hour or overnight.
• Put about 1 heaping teaspoon of the filling in the center of 1 of the wrappers and moisten the edge of the wrapper. Gather the edge of the wrapper up and around the filling and form a waist with the wrapper, pushing the dumpling from the bottom and keeping the filling level with the top of the wrapper. (The filling should not be enclosed.) Continue to make dumplings with the remaining wrappers and filling in the same manner and arrange them in one layer on a baking sheet lined with wax paper dusted lightly with the cornstarch. (The dumplings may be prepared up to this point 8 hours in advance and kept uncovered and chilled or 1 month in advance and kept covered tightly and frozen. If the dumplings are frozen, do not thaw them in advance.)
• Make the sauce:
• In a bowl whisk together the naam pla, the lime juice, the vinegar, the sugar, the gingerroot, the mint, the coriander, salt and pepper to taste.
• In a large non-stick skillet heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it fry half the dumplings, flat sides down, over moderately high heat for 1 minute, or until the undersides are golden. Add 1/2 cup water and steam the dumplings, covered, over moderate heat for 3 minutes, or until the pork is cooked through. (If using frozen dumplings, fry them, frozen, for 1 minute, or until the undersides are golden, and steam them, adding 3/4 cup water per batch, covered, for 8 to 10 minutes, or until the pork is cooked through.) Add the remaining 1 tablespoon oil to the skillet and cook the remaining dumplings in the same manner. Garnish the dumplings with the coriander sprigs and serve them with the sauce.

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.

THAI STYLE SHRIMP

Steps:

• Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
• Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.
• Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.