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Thai tamarind shrimp dumpling with crispy dough

Thai Tamarind Shrimp Dumplings

Tamarind is one of Thailand's favorite ingredients, providing both sweetness and a pleasant acidity to dishes. This Thai tamarind shrimp dumpling combines this rich flavor with the steamed-fried dumpling technique, which is crispy on the outside, juicy on the inside and full of flavor. The combination of tamarind and brown sugar harmonizes especially well with the slightly sweet meat of the shrimp, which is enhanced by the aromas of garlic, ginger and green onions. Tip: use quality tamarind paste, because this gives the dish its main character. This recipe is not only special, but also easy to prepare - perfect choice for an Asian-themed dinner or as a special appetizer for gatherings with friends.

Prep Time 30 min
Preparation 15 min
Total 45 min
460 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 200 g Shrimp (peeled and finely chopped)
⭕ 20 Wonton Wraps
⭕ 2 cloves Garlic
⭕ 2 Green Onions
⭕ 5 g Fresh Ginger
⭕ 1 tbsp Tamarind Paste
⭕ 1 tbsp Fish Sauce
⭕ 1 tbsp Brown Sugar
⭕ 1 tsp Sesame Oil
⭕ 1 tbsp Vegetable Oil

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    Preparation Steps

    1

    Finely chop the shrimp. Grate the garlic and ginger. Slice the green onions. In a bowl, combine the shrimp, minced garlic, grated ginger, sliced green onions, tamarind paste, fish sauce, brown sugar, and sesame oil.

    2

    Mix well and let it rest for 10 minutes to allow the flavors to meld. The sweetness and sourness of the tamarind will add a special character to the filling.

    3

    Place a wonton wrapper on a clean surface. Spoon about a teaspoon of filling into the center. Moisten the edges, fold in half, and press to seal. Tip: Press out any air to prevent the dumplings from splitting during cooking.

    4

    Heat vegetable oil in a skillet over medium heat. Fry the dumplings on their bottoms until golden brown, about 2-3 minutes.

    5

    Add 100 ml of water, cover, and steam for 5-6 minutes. Then remove the lid and pan-fry for another minute to crisp up the bottoms.

    6

    Serve fresh, perhaps with soy sauce or a slightly spicy tamarind sauce. Garnish with chopped green onions.

    7

    Tip: The balance of tamarind and brown sugar is important – it shouldn't be too sweet or too sour. Adjust the proportions to your liking after tasting.

    8

    You can freeze the remaining dumplings raw. When ready to cook, steam or pan-fry them directly from the freezer.