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Red Curry Shrimp Dumplings

Red Curry Shrimp Dumplings Recipe. Addicted to this mildly spicy and absolutely DELICIOUS dumplings. 20 Minutes to make |

Red Curry Shrimp Dumplings

Red Curry Shrimp Dumplings Recipe. Addicted to this mildly spicy and absolutely DELICIOUS dumplings. 20 Minutes to make |

Prep time:

Cook time:

Total Time:


8 oz shelled and deveined shrimp
2 teaspoons red curry paste
2 teaspoon fish sauce
1 teaspoon cornstarch
A little egg white
Cilantro leaves, roughly chopped
Dumpling wrappers
Water, for wrapping

Roughly chop the shrimp into pieces, transfer the shrimp into a bowl and combine it with the red curry paste, fish sauce, cornstarch, egg white and cilantro leaves. Stir to combine into a sticky filling.

To wrap, place a heaping teaspoon of the filling onto the middle of a dumpling wrapper. Dip your index finger into some water and trace the outer edges of the dumpling wrapper. Fold up to form a half moon shape but only pinch to seal the middle part. Turn the dumpling and fold up the other two edges. Seal and pinch to form a nice and tight parcel like below. Repeat the same until you use up all the filling.

Heat up a pot of water and bring it to boil. Drop the dumplings into the hot boiling water. As soon as they float to the top, they are ready. Scoop out with a slotted spoon, shake off the excess water, transfer to a plate and serve immediately.

Red Curry Shrimp Dumplings
Red Curry Shrimp Dumplings pictures (2 of 9)

I love shrimp and all sorts of Chinese dumplings made with shrimp, for example: har gow, shrimp and chive dumplings, etc. However, whenever I make dumplings, I have always made them the traditional Chinese way. I chanced upon a Thai-flavored red curry shrimp dumpling recipe in one of the food magazines a while ago and that left a lasting impression. I love Thai food and always enjoy the exotic flavors of spices and heat of chilies, so these red curry shrimp dumplings immediately won my heart—and stomach—over. There is nothing not to love about them: briny shrimp with a tint of heat, aroma, and spices from the red curry paste. The use of fish sauce adds extra umami to the already delicious shrimp filling, and the chopped cilantro leaves complete the whole package as some of the best shrimp dumplings I have had.

Red Curry Shrimp Dumplings

There are a few brands of Thai red curry paste available in the market here in the US. Both Mae Ploy and Maesri brand are good, and I like them both. But if I had a choice, I would always buy Maesri because they have a smaller 4 oz can which is economical and you don’t have to buy a big tub and end up using only some of it. For the shape of the dumplings, you can make them into a half-moon shape, which is the easiest way of making dumplings, but I took the effort to make them into a parcel, which is not that much harder to make. They just look prettier and neat. Regardless of the shape, they are still tasty and mouthwatering.

Red Curry Shrimp Dumplings

For the cooking part, I simply boiled the red curry shrimp dumplings and eat them. You can also pan-fry or steam them if you like. Dumplings are so versatile and a pan-fried version or steamed version will be different in texture from the boiled dumplings. Ultimately, how you want to cook them is up to you, but be rest assured, they are always scrumptious whichever you serve them.

Here is my red curry shrimp dumpling recipe. They can be made ahead, and you can freeze them if you like. Before cooking, just thaw them at room temperature. Enjoy!

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15 COMMENTS... read them below or add one

  1. Big K

    And that is why I enjoy visiting your blog. Your insight in rejuvenating done-to-death recipes with fresh flavours is amazingly spot on. Will let you know how they turn out :D

  2. Dave Gebo

    What an amazing receipe! I can’t wait to try this with my students! I just wish my dumplings looked as nice as yours. Oh well, they’ll taste nice anyways : )

  3. Tony

    In a recipe I expect to be told how to make the various items not to go out and buy them. I might as well just go and buy the ready-made dumplings.

  4. Alyce

    These sound absolutely delicious! Can you please suggest how much egg white to use? Half a teaspoon, or half the egg white, or something in between? Thanks, love your blog!

  5. Dennis Gerber

    Sorry I am late to the party – I usually try your recipes as quickly as you post them. In this case – I was visiting friends and missed this. These are so tasty, and easy to make. I will check more often now as I have never been disappointed with anything I made from your posted recipes. By the way, the red curry paste comes in handy for a lot of recipes.
    Thanks again for the great ideas.

  6. Juan Gazol

    For the red curry paste, I have only seen the Cock Brand paste that comes in a packet. Any experience with this brand? I like the fish sauce they make, but never tried their pastes (I have seen a few others besides the red one). By the way, love your web site and recipes, my kids and wife say thanks!

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