Pan-Fried Shrimp and Fish Dumplings with Peanut Sauce
Crispy golden dumplings filled with shrimp and white fish, served with a warm peanut-tamarind dipping sauce. Ready in 25 minutes with pantry staples and frozen wonton wrappers.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 24g
Ingredients
- ½ lb shrimp, peeled and finely chopped
- ½ lb white fish fillet (cod or tilapia), finely chopped
- 24 count wonton wrappers
- ⅓ cup peanut butter
- 2 tbsp tamarind paste (or lime juice)
- 2 tbsp soy sauce
- 1 count garlic clove, minced
Instructions
- 1
Whisk peanut butter, tamarind paste, soy sauce, garlic, and 0.33 cup warm water in a bowl until smooth.
- 2
Mix chopped shrimp and fish with a pinch of salt and pepper.
- 3
Place 1 tsp filling in the center of each wonton wrapper. Wet edges with water, fold into a triangle, then bring corners together.
- 4
Heat 3 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 5
Pan-fry dumplings in batches 3 minutes per side until deep golden and crispy. Don't crowd the pan.
- 6
Transfer to a plate lined with paper towels. Serve hot with peanut sauce for dipping.
Tools you’ll need
- medium mixing bowl
- whisk
- 12-inch skillet
- tongs
- paper towels
- small serving bowl
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