Sneak some veggies into these shrimp dumplings with grated zucchini. Serve dumplings with a Thai Lime Dipping Sauce for an extra dose of zesty flavor.
LEVEL: Easy
YIELD: 30 dumplings
Ingredients
Shrimp Curry Potstickers
- 1/2 lb. peeled and deveined shrimp, finely chopped
- 1 medium zucchini, coarsely grated (about ½ cup)
- 1 tbsp. green curry paste
- 1 tbsp. fish sauce
- 1/4 c. basil, chopped
- 2 scallions, thinly sliced
- Kosher salt
- Round dumpling wrappers (about 30)
- 2 tbsp. canola oil, optional, for frying
Thai Lime Dipping Sauce
- 1 tbsp. water
- 1 tbsp. lime juice
- 2 tsp. fish sauce
- 1 tsp. low sodium soy sauce
- 1 tsp. green curry paste
Directions
- Make filling: Stir together shrimp, zucchini, curry paste, fish sauce, basil, and scallions.
- Place 1 rounded Tbsp filling in center of 1 wrapper. Using your fingers, lightly wet edges of wrapper with water. Fold in half and press to seal, pleating as desired. Transfer sealed dumpling to floured or parchment-lined baking sheet. Repeat with remaining filling and wrappers.
- Add 1 tablespoon salt to large pot of simmering water. In 3 batches, cook dumplings, stirring, until filling is cooked through, 3 to 6 minutes. Using slotted spoon, transfer to paper-towel-lined plate.
- For pan-fried dumplings: Heat a large skillet on medium-high. Add canola oil and pan-fry boiled dumplings until golden brown and crisp, 1 to 2 minutes per side.
- Make Thai Lime Dipping Sauce: Stir together water, lime juice, fish sauce, soy sauce and green curry paste. Serve with potstickers.
