Description
These Soup Dumplings in Thai Red Curry Sauce combine the delicate, juicy texture of traditional pork and shrimp dumplings with the vibrant, aromatic flavors of a creamy Thai red curry. Encased in tender dumpling wrappers and filled with a flavorful broth, these dumplings offer a delightful burst of soup with every bite. Served with a savory and slightly sweet red curry sauce infused with kaffir lime leaves and fresh cilantro, this recipe is a perfect fusion of Asian culinary traditions that’s ideal for an impressive appetizer or a satisfying main dish.
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 filling: Finely chop the shrimp and combine it with the ground pork, minced ginger, soy sauce, rice wine, sesame oil, and green onions in a large mixing bowl. Gently mix until the ingredients are thoroughly incorporated and the mixture becomes sticky, which helps the filling hold together inside the dumplings.
- Add broth to the filling: Heat the chicken stock until warm but not boiling, then allow it to cool slightly. Slowly pour the warmed chicken stock into the pork and shrimp mixture, stirring gently to create a juicy filling that will provide the signature soup inside the dumplings.
- Assemble the dumplings: Place a dumpling wrapper on a clean surface and spoon a small amount of the filling mixture into the center. Carefully fold the edges of the wrapper up and around the filling, pinching the top to seal it securely and form a pouch-like dumpling. Repeat this process until all the filling is used.
- Cook the dumplings: Traditionally, soup dumplings are steamed to cook the filling and wrappers without breaking them. Place the assembled dumplings in a steamer lined with parchment paper or cabbage leaves to prevent sticking, and steam over boiling water for about 10-12 minutes or until the wrappers become translucent and the filling is fully cooked.
- Make the Thai red curry sauce: In a saucepan over medium heat, combine the red curry paste and a small amount of coconut milk, stirring until fragrant. Gradually add the rest of the coconut milk, chicken stock, fish sauce, brown sugar, and kaffir lime leaves. Simmer gently for 8-10 minutes to allow the flavors to meld. Remove the lime leaves and stir in lime juice to brighten the sauce.
- Serve: Place the steamed dumplings on a serving plate and generously spoon the Thai red curry sauce over them. Garnish with fresh cilantro leaves for a burst of herbal freshness. Enjoy immediately for the best texture and flavor balance.
Notes
- Make sure to seal the dumplings tightly to prevent the broth inside from leaking during steaming.
- If making broth-filled soup dumplings from scratch seems challenging, you can freeze small cubes of gelatinized broth and add one inside each dumpling before sealing.
- Adjust the heat level of the red curry paste based on your spice preference.
- Kaffir lime leaves are optional but highly recommended as they add authentic citrus aroma and flavor.
- Serve dumplings hot to fully enjoy the soup-filled experience.
