Green Curry Shrimp Dumplings

To prepare the shrimp, remove tails (and shells, if there are any) and coarsely chop. It is best not to chop too them too finely. I like to keep a bit of texture in the wantons and shrimp can become very soft if you mince them too much. Keep the shrimp in a bowl to the side.

For the sauce, heat the vegetable oil in a saute pan over medium heat. Then add the ginger and green curry paste until fragrant. Add the coconut milk and combine. Let it simmer on medium low heat for 7-10 minutes just to let everything cook together. Remove from heat.

Allow the sauce to cool. You don’t want the shrimp to cook in the sauce. Mix the Thai basil through the sauce and then add the chopped shrimp.

Place your wonton wrappers on a clean work surface. Fill wonton wrappers with half a tablespoon of filling. You don’t want them to be too full or you will have trouble closing and cooking them. Use wonton wrappers per directions. Usually you just need to wet one edge lightly with water to create the seal. You can fold these in any shape you like. If you have the square wrappers, a simple triangle works best. If you have the round wrappers you can fold them into a more traditional shape. Continue filling and folding until all the filling has been used.

To cook you can steam or fry these. I prefer pan-fried. Heat oil in a large non-stick pan over medium heat. Add a single layer of dumplings into the pan. Fry dumplings until bottoms are golden brown. Add a splash of water to create steam and cover with a lid. Cook with the lid on for 2-3 minutes (the shrimp will not take long to cook). Serve immediately.

Alternately you could freeze these on a baking sheet in a single layer. Once they are frozen you can transfer to a bag or smaller container to save space. Enjoy!