Dumplings Around The World: Thai Red Curry Dumplings
Continue with “Dumplings Around the World Series”, in this post we will get to know “Red curry dumplings” from Thailand. Let’s see how Thai signature dumplings are cooked, how they look and taste like.
These tasty dumplings resemble little money bags. Instead of prawns, you can also use minced pork or chicken. The pork may need longer cooking time though. The dough wrappers for Thai dumplings are thinner compared to regular wonton wrappers.
For the dumplings
- Rice bran oil: 1 tsp
- Diced shallot: 1 small unit
- Grated ginger: 2 Tbsp
- Raw prawns, shelled, deveined and tails removed: 250 g
- Thai red curry paste: 2 Tbsp
- Fish sauce: 1 tsp
- Chopped fresh coriander: 2 Tbsp
- Dumplings (wonton) wrappers: 22 pieces
For the dipping sauce:
- Light soy sauce: ¼ cup
- Lemon juice: 2 Tbsp
Heat some oil in a pan over low temperature and pan-fry the shallot until it becomes soft. Add the root ginger, stir well and cook through for about 1 minutes. Let the mixture cool.
Get a food processor, add the prawns and minced until they are finely chopped. Transfer the chopped prawns to a bowl, add the shallot mixture together with red curry paste, fish sauce and coriander. Mix them together until well-combined.
Start to wrap the dumplings. (See the ultimate direction to wrap your dumplings here).
Take one wonton wrapper, moist it edges with water. Place about one teaspoon of the prawn filling in the center of the wrapper. Fold the edges of the wrapper to form a bag shape. Squeeze tightly to seal.
Prepare a tray and apply a very thin layer of oil onto its surface. Place the finished dumplings on the tray and cover it with a damp kitchen towel.
Repeat the same way of wrapping to the remaining wrappers and filling. The dumplings can be covered with a damp towel then sent to the refrigerator and stay in there for 2 to 3 hours prior to steaming.
Take a large saucepan, add water and bring to boil. Put a steamer on top of the pan. Cover the bottom of the steamer with a little oil. Place the dumplings onto the steamer. Steam until the wrappers get softened and the filling is cooked through, about 8 minutes.
As the dumplings are ready, serve immediately with the dipping sauce.
Mix the dipping sauce by combining all the dipping ingredients together in a small bowl.
Thai red curry dumplings http://www.bite.co.nz/recipe/11837/Thai-red-curry-dumplings/ Accessed January 28, 2019