THAI SHRIMP DUMPLINGS
These are a bit time consuming to make, but so very worth the effort. The filling is very easy to make and very falvorful. it's the folding the dumplings that takes the most time. These are wonderful with thew sauce but equaly good without and served as wonton.
Provided by Alia55
Categories < 60 Mins
Time 40m
Yield 33 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 68.3, Fat 3.6, SaturatedFat 2.5, Cholesterol 9.4, Sodium 144.6, Carbohydrate 7.1, Fiber 0.2, Sugar 0.8, Protein 2.1
THAI TOM KAR SOUP WITH SHRIMP DUMPLINGS
This delicious, spicy-yet-fragrant, Thai-style coconut milk soup is flavored with Tom Yam paste, ginger, lemon grass, lime and a hint of chilli, and served with shrimp 'pot-sticker' dumplings. Tom Yam paste is available from most supermarkets - the better the quality, the better the soup will be. I prefer to pan-fry the dumplings as directed below, but if you wish, you can steam the dumplings in an oiled double boiler or a bamboo steamer basket for 8 - 10 minutes. Note: Please do not confuse the shallots in this recipe with green onions or scallions.
Provided by Daydream
Categories Lunch/Snacks
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- Place the coconut cream, coconut milk and water into a heavy-based pan. Stir in the tom yam paste, shallots, palm sugar, ginger, chilli, lemongrass, kaffir lime leaves (or lime zest) and mushrooms. Bring gently to the boil, then reduce heat and allow to simmer for 10 minutes.
- A few minutes before the end of cooking time, add the sliced zucchini - it should be crisp-tender when the soup is served.
- Meanwhile, heat a heavy-based non-stick skillet and when hot, add the peanut oil. Add the dumplings, pleated edge up, in a single layer, crowding them into the skillet. Cook until they are lightly brown on the bottoms. Pour in the boiling water, cover tightly, and cook vigorously for 2 minutes. Reduce heat to a simmer and continue to cook for another 8-10 minutes or until most of the water has evaporated. Uncover the pan and continue cooking until all of the moisture has evaporated, the skillet is sizzling again and the dumplings are golden brown and crisp on the bottoms.
- Ladle soup into bowls and add dumplings and garnish with cilantro sprigs.
Nutrition Facts : Calories 953.8, Fat 86.2, SaturatedFat 66.4, Sodium 222.9, Carbohydrate 45.1, Fiber 10.8, Sugar 28.3, Protein 14
KHANOM JEEB (PORK AND SHRIMP DUMPLINGS)
Like people the world over, Thai people have a habit of incorporating foreign dishes into their cuisine. Khanom jeeb is a Thai take on a classic Chinese dim sum dish.
Provided by Toi
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 6
Number Of Ingredients 21
Steps:
- Heat vegetable oil in a small skillet over medium-low heat; add minced garlic. Slowly cook garlic until golden brown, about 5 minutes. Remove skillet from heat.
- Crush peppercorns using a mortar and pestle until powdery. Add peeled garlic and a pinch of salt; crush into a paste. Mix cilantro stems into the paste.
- Mix paste, pork, shrimp, water chestnuts, dark soy sauce, 1 tablespoon white sugar, fish sauce, tapioca starch, light soy sauce, and 1/2 teaspoon salt together in a large bowl. Spoon 1 to 2 teaspoons pork-shrimp mixture into the center of each wonton wrapper. Fold the wrapper over the filling, sealing the edges together and creating a purse-like pouch.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add wontons, cover, and steam until the filling is cooked through, about 10 minutes.
- Whisk rice vinegar, light soy sauce, 1 tablespoon white sugar, scallions, and bird's eye chile together in a bowl until dipping sauce is well mixed.
- Serve Khanom Jeeb with a drizzle of garlic oil and dipping sauce on the side.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 27.3 g, Cholesterol 53.6 mg, Fat 10.9 g, Fiber 1.2 g, Protein 12.3 g, SaturatedFat 2.5 g, Sodium 971.4 mg, Sugar 4.7 g
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