Recipe courtesy of Cookworks

Shrimp Dumplings with Saffron-Coconut Milk Sauce

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Inactive: 20 min
  • Cook: 25 min
  • Yield: 12 dumplings


Chili Oil:

Saffron-Coconut Milk Sauce:


Special equipment:
A small food processor
  1. Pull 1 wrapper off the stack and place on a flat work surface. Lay 1 cilantro leaf in the center of the wrapper, followed by 1 shrimp curled into a circle. Drizzle 1/8 teaspoon of the Chili Oil on top of the shrimp.
  2. Egg wash with a pastry brush around the top edge of the wrapper. Fold in half, firmly pressing the edges together. Place the dumplings on a baking sheet dusted with semolina.
  3. Fill a wok with 2 cups of vegetable oil and bring oil to 350 degrees F. Cook the dumplings (3 or 4 at a time) for about 2 minutes, turning after 1 minute or when golden brown. Drain on absorbent paper.
  4. Serve warm with mango slices and Saffron-Coconut Milk Sauce, along with Chili Oil on the side.

Chili Oil:

  1. Pulse the chiles, sambal and grapeseed oil in the food processor. Transfer to a squeeze bottle. Allow the flavors to infuse for at least 30 minutes prior to serving.
  2. Serve at room temperature.

Saffron-Coconut Milk Sauce:

  1. Place the saffron in the white wine and set aside for 20 to 30 minutes. Place the coconut milk and heavy cream in a small pot and over medium heat cook down by half. Whisk in the saffron wine, lemon juice, kosher salt, and cayenne pepper.
  2. Serve the sauce warm.

Cook’s Note

*Sambal oelek is an Indian spice that can be found in gourmet and specialty markets.