Description
These flavorful soup dumplings are packed with savory broth and served in a rich Thai red curry sauce that adds a kick of spice and aromatic flavors. Perfect for a unique, comforting meal.
Ingredients
Scale
- For the Soup Dumplings
- 1 lb ground pork
- 1/2 lb shrimp, peeled and deveined
- 1/4 cup ginger, finely minced
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 2 tablespoons sesame oil
- 1/4 cup green onions, chopped
- 1/2 cup chicken stock (for the broth inside the dumplings)
- Dumpling wrappers (store-bought or homemade)
- For the Thai Red Curry Sauce
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1/4 cup chicken stock
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2–3 kaffir lime leaves (optional)
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Prepare the Dumplings:
- In a bowl, combine the ground pork, shrimp, ginger, soy sauce, rice wine, sesame oil, and green onions.
- Gently mix until the mixture becomes sticky.
- Heat the chicken stock and let it cool slightly, then slowly mix it into the pork-shrimp mixture.
- Place a small spoonful of the mixture onto the center of each dumpling wrapper.
- Carefully fold the edges of the wrapper around the filling, pinching the top to seal and form a pouch-like dumpling. Repeat for all dumplings.
- Make the Thai Red Curry Sauce:
- In a saucepan, heat the red curry paste over medium heat until fragrant.
- Add the coconut milk, chicken stock, fish sauce, and brown sugar. Stir well and bring to a simmer.
- Cook for 5-7 minutes, then add lime juice and kaffir lime leaves, if using. Adjust the seasoning to taste.
- Steam the Dumplings:
- Prepare a steamer or set up a steaming rack over boiling water.
- Steam the dumplings for about 8-10 minutes, or until fully cooked and the broth inside is hot.
- Serve:
- Place the dumplings into bowls and ladle the hot Thai red curry sauce over the top.
- Garnish with fresh cilantro and lime wedges.
Notes
- To make the dumplings in advance, you can freeze the uncooked dumplings and steam them directly from frozen.
- For a vegetarian version, swap out the pork and shrimp for tofu and mushrooms, and use vegetable broth in the dumplings.
- Adjust the level of spice in the curry sauce based on your preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Thai, Chinese
Nutrition
- Serving Size: 3-4 dumplings with curry sauce
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg