Thai Shrimp Dumplings - cooking recipe

Ingredients

Thai shrimp dumplings
33 wonton wrappers
1/4 cup cornstarch, for dusting
2 tablespoons vegetable oil
Filling
1/2 lb raw shrimp, cleaned and finely chopped
1/2 cup green onion, finely sliced
1 tablespoon ginger, grated
1 tablespoon oyster sauce
1 teaspoon white wine vinegar
1/4 teaspoon hot chili sauce (optional)
Sauce
1 (400 ml) can coconut milk
1 tablespoon cilantro, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fish sauce
1 shallot, minced
1 tablespoon rice wine vinegar
1/4 teaspoon hot chili sauce (optional)
2 tablespoons white sugar
1/2 teaspoon curry powder (optional)

Preparation

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.