Shrimp Dumplings with Sweet Thai Sauce



  • 1/4 pound salad shrimp
  • 2 garlic cloves, minced
  • 1 T fresh ginger, chopped
  • 1/4 cup fresh cilantro leaves
  • 1 pinch chile flakes
  • Zest of 1 lime
  • 1 teaspoon salt and pepper
  • 1 package round wonton wrappers
  • Vegetable oil
  • Bottled sweet Thai chili sauce



In a food processor, mix the shrimp, garlic, ginger, cilantro, oil, chile flakes, lime zest, salt and pepper. Process until a smooth paste forms, about 2 minutes.

Spoon 1 tablespoon of the shrimp mixture onto the middle of 1 wonton wrapper. Brush the edges of the wonton wrapper with water. Bring up the bottom side of the wrapper, fold over and press into a half-moon shape, encasing all of the filling. Place on baking a sheet, cover loosely with plastic wrap and repeat with the rest of the shrimp mixture and wrappers. Make sure that the dumplings do not touch each other on the baking sheet.

Using a bamboo steamer (or a covered pot with a steamer insert/basket), steam the dumplings for about 4 minutes. Keep warm.
Right before plating, heat a little vegetable oil in a skillet over medium heat and fry the dumplings on both sides until brown, about 3 minutes per side.Serve warm with Thai chili sauce.