How to make it

  • Note:
  • The filling amount is enough for 32 dumplings. Look for 3-inch square wonton or gyoza wrappers, in packages of 50 wrappers per pound to ensure proper thickness. If red curry paste is unavailable, increase curry powder to 1 1/2 teaspoons and add a pinch of cayenne pepper. See the related Illustrated How to Guide, "Shaping and Filling Asian Dumplings" for illustrations.
  • 1. Heat oil in a large skillet. Add onions, celery and garlic; sauté until almost softened, about 3 minutes. Add carrots; sauté until vegetables soften, about 2 minutes longer. Add curry paste and coconut milk; cook over medium-high heat, stirring to incorporate curry paste, until most of coconut milk has been absorbed. Transfer vegetables mixture to a bowl; cool to room temperature.
  • 2. Mix in remaining filling ingredients. Let stand about 30 minutes. Refrigerate until ready to make dumplings.
  • 3. To make wanton bundles -- Hold a square wonton wrapper in the cup of your hand. Take one rounded teaspoon of filling and place the spoon slightly off-center on the wrapper. With your thumb, fold one side of the wonton wrapper over the filled spoon. Trap the filling inside the wrapper between your thumb and index finger, gently remove the spoon and seal the wonton by pinching the wrapper together.
  • 4. Bring 4 quarts water to boil; add salt and dumplings. Reduce heat to medium; simmer, uncovered, until filling is cooked through, 2 to 3 minutes. Remove dumplings with slotted spoon. Serve with dipping sauces (see related recipes) or drop into hot broth for soup.

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    " It was excellent "
    momo_55grandma ate it and said...
    fantastic post high5 thanks
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