This recipe, adapted from Everyday Food magazine, serves 4-6 (makes 24 dumplings); can be multiplied.
3/4 lb shrimp (21-25 or 26-30), defrosted if frozen, peeled and deveined
2 scallions, roughly chopped
2 tsp grated ginger root (I use a Microplane)
4 tsp Thai red curry paste, or less, to taste
1 tsp fish sauce (I recommend Three Crabs brand)
24 wonton wrappers
2 tsp vegetable oil
2 Tbsp reduced-sodium soy sauce
1 tsp sesame oil
1/2 tsp lime zest
In the work bowl of a food processor fitted with a metal blade, add the shrimp, scallions, ginger, curry paste and fish sauce. Pulse several times until the ingredients come together and form a finely-chopped paste.
Set out a small bowl of water.
Working with 1 wonton wrapper at a time, place 1 teaspoon of the shrimp mixture in the center. Wet your finger and run it around the edge of the wonton wrapper. Then, pull all corners to the center, and pinch to seal the dumpling. Repeat with remaining wontons and filling.
In a large nonstick frying pan, heat the vegetable oil over medium heat. Place the dumplings flat side down in the pan, and cook for 1 minute until the bottoms are brown.
Remove the pan from the heat, and carefully pour in 1/2 cup water. Immediately cover the pan, and return it to the heat. Cook until the water is almost evaporated, approximately 3 minutes. Then, uncover, and cook until the remaining water evaporates.
Meanwhile, stir together the soy sauce, sesame oil and lime zest in a small bowl to make the dipping sauce.
Serve the dumplings right out of the pan, with dipping sauce.