Shrimp Curry Potstickers

By The Good Housekeeping Test KitchenPublished: Jan 22, 2018

mike garten

Yields:

Sneak some veggies into these shrimp dumplings with grated zucchini. Serve dumplings with a Thai Lime Dipping Sauce for an extra dose of zesty flavor.

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Ingredients

Shrimp Curry Potstickers

1/2 lb. peeled and deveined shrimp, finely chopped
1 medium zucchini, coarsely grated (about ½ cup)
1 Tbsp. green curry paste
1 Tbsp. fish sauce
1/4 cup basil, chopped
2 scallions, thinly sliced
Kosher salt
Round dumpling wrappers (about 30)
2 Tbsp. canola oil, optional, for frying

Thai Lime Dipping Sauce

1 Tbsp. water
1 Tbsp. lime juice
2 tsp. fish sauce
1 tsp. low sodium soy sauce
1 tsp. green curry paste

Directions

1. Step 1Make filling: Stir together shrimp, zucchini, curry paste, fish sauce, basil, and scallions.
2. Step 2Place 1 rounded Tbsp filling in center of 1 wrapper. Using your fingers, lightly wet edges of wrapper with water. Fold in half and press to seal, pleating as desired. Transfer sealed dumpling to floured or parchment-lined baking sheet. Repeat with remaining filling and wrappers.
3. Step 3Add 1 tablespoon salt to large pot of simmering water. In 3 batches, cook dumplings, stirring, until filling is cooked through, 3 to 6 minutes. Using slotted spoon, transfer to paper-towel-lined plate.
4. Step 4For pan-fried dumplings: Heat a large skillet on medium-high. Add canola oil and pan-fry boiled dumplings until golden brown and crisp, 1 to 2 minutes per side.
5. Step 5Make Thai Lime Dipping Sauce: Stir together water, lime juice, fish sauce, soy sauce and green curry paste. Serve with potstickers.