Thai Shrimp Dumplings

Ingredients:

• 33 wonton wrappers
• 1/4 cup cornstarch, for dusting
• 2 tablespoons vegetable oil
• 1/2 lb raw shrimp, cleaned and finely chopped
• 1/2 cup green onion, finely sliced
• 1 tablespoon ginger, grated
• 1 tablespoon oyster sauce
• 1 teaspoon white wine vinegar
• 1/4 teaspoon hot chili sauce (optional)
• 1 (400 ml) can coconut milk
• 1 tablespoon cilantro, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fish sauce
• 1 shallot, minced
• 1 tablespoon rice wine vinegar
• 1/4 teaspoon hot chili sauce (optional)
• 2 tablespoons white sugar
• 1/2 teaspoon curry powder (optional)

Steps:

1. Filling: Combine all ingredients for filling and refrigerate.
2. Sauce: Combine all ingredients for sauce and set aside.
3. Fill a small bowl with water, set aside.
4. Dust a platter or baking sheet liberally with cornstarch. (This will prevent filled wontons from sticking, prior to cooking.).
5. On a cutting board place the wonton wrappers, three at a time, side by side.
6. Into the centre of each one, place about 1 teaspoon of the shrimp filling.
7. Using a small pastry brush, paint two opposite edges of the wonton wrappers with water.
8. Fold the wrapper over so that the ends meet.
9. Gather the edges together like a purse, ruffling the edge. Pinch tightly to ensure it is sealed together.
10. Place on cornstarch dusting baking sheet.
11. Repeat until all filling is used up.
12. Heat a skillet with 2 tablespoons (25 mL) vegetable oil.
13. Place the wontons in the hot oil for about a minute or until browned on the bottom.
14. Add sauce and put the lid on, reduce heat to low.
15. Cook for 1 more minute with the lid on and the heat turned off.
16. Let Stand 1 minute with heat off.