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.
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.
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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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.