Buried in the deepest corner of my freezer, an "emergency" bag of shrimp and vegetable dumplings waits for the times when I crave dumplings and nothing else will do. The dumplings I buy from the Chinese market are okay, not great, not sensuous like these spicy, salty, red curry shrimp dumplings. I can microwave the storebought dumplings in a couple of minutes and get my fix, but it doesn't take all that much longer to create these one-bite shrimp dumplings from scratch, especially with all of the ingredients sitting in my pantry. The technique is the same one I use to cook potstickers: pan fry the dumplings to get a nice chewy crust on the bottom; then, steam them in the same pan to finish the cooking. Once you master the method, you can build your own dumplings with wonton skins and any mix of fillings (chicken, cabbage, tofu) you have on hand.