Shrimp Dumplings - 5 Pieces Recipe

Prep shrimp

Pat shrimp dry with paper towels. Chop roughly with a sharp knife until you have a coarse paste—some small chunks are fine (aim for a texture that binds but is not puréed). Transfer to a mixing bowl.

Add the crumbled pressed tofu to the chopped shrimp and mix gently to combine; tofu adds a tender texture and helps stretch the shrimp mixture for five dumplings.

Stir in the minced garlic, minced shallot, chopped cilantro, sliced green onion, Thai red curry paste, fish sauce, lime juice, sugar, white pepper and cornstarch. Mix until the mixture is sticky and holds together when pressed (about 20–30 seconds of folding). Taste a tiny pinch (optional) by quickly pan-searing a pea-sized piece to adjust seasoning—add a pinch more fish sauce or lime if needed.

Prepare wrappers: keep wonton wrappers covered with a damp towel to prevent drying. Place about 1 to 1 1/4 tablespoons (roughly 15–18 g) of filling in the center of each wrapper. For round wrappers: gather edges up and pleat to form a small purse, pinching to seal at the top. For square wrappers: bring opposite corners together and crimp to seal, or make 3–4 small pleats to create a dumpling about 1.5–2 inches in diameter. Make five dumplings total.

Prepare steaming vessel: line a steamer basket with parchment paper punched with holes, a cabbage leaf, or lightly oil to prevent sticking. Lightly brush dumplings with 1 teaspoon neutral oil to keep wrappers glossy during steaming.

Steam dumplings: bring 1–2 inches of water to a simmer in a wok or saucepan fitted to the steamer basket. Place basket over simmering water, cover, and steam for 6–8 minutes until shrimp is opaque and internal temperature reaches 63°C (145°F) or filling is firm and hot. Avoid vigorous rolling boil to prevent wrapper tearing.

Remove dumplings carefully with tongs or spatula to a warmed plate. Let rest 1 minute before serving to set filling.

Combine soy sauce, rice vinegar, sesame oil, lime juice, sugar, chopped cilantro and sliced red chili in a small bowl. Stir until sugar dissolves. Taste and adjust: add a little more rice vinegar for acidity, a pinch more sugar for balance, or extra chili for heat.

Serve the warm shrimp dumplings with the soy vinaigrette on the side for dipping.