Thai-Inspired Dumplings

I am always on the look-out for finger foods for parties and dinners. I love the idea of a meal that consists solely of appetizers. These would be great with a Thai themed meal, with spring rolls and tiny bowls of noodles and maybe some fish cakes.

Ingredients:

  • 18 round dumpling wrappers (I used egg roll wraps and cut them round)
  • small bunch cilantro
  • 36 medium shrimp (uncooked) peeled, deveined, tails removed
  • Chipotle Chili Grapeseed Oil*
  • 1 egg, beaten (for egg wash)
  • flour or corn starch, for dusting pan
  • Vegetable oil, for frying dumplings
  • 2 tablespoons white wine
  • ¾ cup canned coconut milk
  • ¾ cup heavy cream
  • 2 tablespoons lime juice
  • ½ teaspoon lime zest
  • ¾ teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper

Directions:

  1. If using square wonton wrappers, take two or three at a time and cut into large, round circles with cookie cutter or miniature tart pan. Re-stack and cover with slightly damp (not wet) paper towel to keep from drying out).
  2. Pull one wrapper off the stack and place on a flat work surface. Lay 1 cilantro leaf in the centre of the wrapper, followed by 2 shrimps curled into a heart-shape. Drizzle Chili Oil on top of the shrimp.
  3. Egg-wash with a pastry brush around the top edge of the wrapper. Fold in half, firmly pressing the edges together. Place the dumplings on a baking sheet dusted with flour and cover with slightly damp (again, not wet) paper towel to keep from drying out. Continue with the rest of the dumplings and then set aside until ready to cook.
  4. Fill a wok or deep sauce pan with about 2 cups of vegetable oil and bring the oil to 350 degrees F (180 degrees C). Cook the dumplings (3 or 4 at a time) for about 2-3 minutes, turning after 1-1 ½ minutes or when golden brown. Drain on absorbent paper. Continue with the rest of the dumplings.
  5. Pour the coconut milk and heavy cream into a small pot and over medium heat cook down by half. Whisk in the lime juice and zest, kosher salt, and cayenne pepper. Serve this sauce warm alongside the dumplings.

After-Thoughts:

  • There were a lot of things S. and I came up with for the next time I make this recipe: instead of whole shrimp (they tended to fall out when you bit into the dumpling), chop the shrimp up with the chili oil, cilantro and perhaps some other vegetables…yum
  • I might make a few of these dumplings with no cilantro…I try and try and try to love it but sometimes it just tastes soapy to me…it’s growing on me though, I did eat three or four of them last night.
  • The dipping sauce was too thin…maybe a cooler version, whipped to a thicker consistency…or thickened with a little bit of cornstarch…and maybe something with less coconut; it brought out even more of the soapy taste in the cilantro.

Recipe Origin:

Based on a recipe by Donna Dooher

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