Soup Dumplings in Thai Red Curry Sauce Recipe
If you’ve ever dreamed of a dish that brings together the comforting warmth of soup dumplings with the vibrant, aromatic flavors of Thai cuisine, then you’re in for a real treat. This Soup Dumplings in Thai Red Curry Sauce Recipe combines juicy, broth-filled pork and shrimp dumplings with a luxuriously creamy and spicy red curry sauce that’ll have your taste buds dancing. It’s an exciting fusion that’s surprisingly simple to make, yet bursting with layers of flavor, perfect for sharing with friends or treating yourself on a cozy night in.
Ingredients You’ll Need
Each ingredient plays an essential role in building the rich taste and texture of this dish, balancing delicate seafood sweetness with savory pork and the bold zest of Thai spices.
- Ground pork: Provides a tender, juicy base that carries all the flavors beautifully.
- Shrimp: Adds a fresh, slightly sweet contrast to the pork, giving the dumplings a delightful texture.
- Ginger: Finely minced to bring a subtle warming spice and freshness to the filling.
- Soy sauce: Enhances umami depth and ties the ingredients together harmoniously.
- Rice wine: A touch of acidity and sweetness that lifts the protein flavors.
- Sesame oil: For a nutty aroma that’s unmistakably Asian-inspired and irresistible.
- Green onions: Chopped for a mild oniony crunch that brightens each bite.
- Chicken stock: Used twice, first to create the flavorful broth inside the dumplings and also to enrich the curry sauce.
- Dumpling wrappers: Store-bought or homemade, these delicate skins hold all the deliciousness inside.
- Red curry paste: Packs the signature punch of this Thai red curry sauce, balancing heat and spice.
- Coconut milk: Brings creamy sweetness that mellows the curry’s intensity perfectly.
- Fish sauce: Adds an essential salty depth integral to authentic Thai flavors.
- Brown sugar: Balances the tang and spice in the curry with gentle sweetness.
- Kaffir lime leaves (optional): Impart an aromatic citrus note that elevates the sauce spectacularly.
- Lime juice: Provides a fresh, bright finishing touch to the sauce.
- Fresh cilantro: For garnish, adding a burst of herbaceous color and flavor.
How to Make Soup Dumplings in Thai Red Curry Sauce Recipe
Step 1: Prepare the Dumpling Filling
Start by combining ground pork, shrimp, and finely minced ginger in a bowl. Add the soy sauce, rice wine, and sesame oil, then mix everything gently until the mixture becomes sticky. This sticky texture is key so your filling holds well inside the wrappers and releases that prized savory broth when cooked.
Step 2: Incorporate Chicken Stock
Warm the chicken stock slightly—not too hot—and gradually pour it into the filling while stirring. This step creates the juicy broth pocket that makes these soup dumplings truly special.
Step 3: Assemble the Soup Dumplings
Lay out your dumpling wrappers and place a small spoonful of filling in the center of each. Carefully fold the edges together, pinching tightly at the top to form a pouch shape that seals in the broth and filling. Take your time here; well-sealed dumplings are the secret to no-spill, flavor-packed bites.
Step 4: Make the Thai Red Curry Sauce
In a saucepan, combine red curry paste with coconut milk and bring it to a gentle simmer. Stir in chicken stock, fish sauce, and brown sugar to build layers of flavor. Let the sauce cook for 5-7 minutes to thicken slightly, then finish with a splash of lime juice and add kaffir lime leaves if you have them on hand. Taste and adjust seasoning—this sauce should be creamy, spicy, slightly sweet, and bright.
Step 5: Steam the Dumplings
Place the dumplings in a steamer basket, making sure to space them out so they don’t stick together. Steam for about 8-10 minutes until fully cooked and the broth inside is hot and deliciously savory. The steaming process infuses the dumplings with gentle heat that preserves the delicate flavors inside.
Step 6: Serve
To serve, ladle the vibrant Thai red curry sauce into bowls and nestle the steaming soup dumplings on top. Garnish with plenty of fresh cilantro and lime wedges to add extra zest and herbal brightness to this already dazzling dish.
How to Serve Soup Dumplings in Thai Red Curry Sauce Recipe
Garnishes
Fresh cilantro leaves and zesty lime wedges are the perfect finishing touches, adding vibrant color and fresh herbal brightness that cut through the spiciness and add complexity to every bite.
Side Dishes
Pair your soup dumplings with a simple side of jasmine rice or fragrant coconut rice for a complete meal that soaks up all the luscious curry sauce. Light, crisp cucumber salad or steamed greens also make refreshing accompaniments to balance the richness.
Creative Ways to Present
For a fun twist, serve the dumplings individually in small tasting spoons or elegant mini bowls filled with curry sauce. Add a sprinkle of toasted sesame seeds or finely chopped red chili to bring some texture and a pop of color that impresses immediately.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the soup dumplings separately from the curry sauce in airtight containers in the refrigerator. This keeps the dumpling wrappers from getting soggy and preserves their delicate texture.
Freezing
Soup dumplings freeze beautifully. Arrange them on a baking sheet to freeze individually before transferring to a freezer bag or container. When you’re ready to enjoy them, steam from frozen for a few extra minutes until piping hot and juicy inside.
Reheating
The best way to reheat is to steam leftover dumplings gently to avoid drying out. Warm the curry sauce on the stove until hot, then serve the dumplings nestled in the sauce just like when freshly made.
FAQs
Can I make the dumpling wrappers from scratch?
Absolutely! Making your own dumpling wrappers can be a rewarding project and lets you customize thickness. However, store-bought wrappers work just fine and save a lot of time without sacrificing taste.
What if I’m not a fan of shrimp?
You can easily substitute the shrimp with extra ground pork or chicken, or a mix of your preferred protein. The key is to maintain the juicy texture by including chicken stock in the filling.
Is the Thai red curry sauce very spicy?
The heat level depends on the red curry paste brand and how much you use. You can tone down the spice by using less curry paste or balancing with more coconut milk and sugar if you prefer milder flavors.
Can I prepare this dish ahead of time for a party?
Yes! You can assemble the dumplings a day in advance and keep them refrigerated, then steam and make the sauce fresh before serving for the best texture and flavor.
What other herbs work well as garnish?
If you want to switch things up, fresh Thai basil or mint leaves make stunning garnishes that pair wonderfully with the curry sauce and add a fragrant twist.
Final Thoughts
This Soup Dumplings in Thai Red Curry Sauce Recipe is one of those dishes that feels fancy yet comes together quite simply, making it a fantastic choice to wow family and friends or indulge yourself. The marriage of juicy soup dumplings and rich, aromatic curry sauce is truly unforgettable. I can’t wait for you to try it and enjoy every warm, flavorful bite!
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Soup Dumplings in Thai Red Curry Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Delight in juicy soup dumplings infused with tender pork and shrimp, served in a vibrant Thai red curry sauce. These steam-cooked dumplings bursting with flavorful broth are complemented by a rich, aromatic coconut curry, creating a perfect fusion of Asian flavors in just 40 minutes.
Ingredients
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 mixing bowl, combine ground pork, peeled and deveined shrimp, finely minced ginger, soy sauce, rice wine, sesame oil, and chopped green onions. Mix gently but thoroughly until the mixture becomes sticky, indicating it is well blended.
- Add Broth to Filling: Heat the chicken stock until warm and allow it to cool slightly. Slowly incorporate the chicken stock into the pork-shrimp mixture, stirring gently to create a juicy filling that will produce broth inside the dumplings.
- Assemble the Dumplings: Place a small spoonful of the pork-shrimp 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 this process for all wrappers, ensuring seals are tight to retain the broth inside.
- Make the Thai Red Curry Sauce: In a saucepan over medium heat, add the red curry paste and stir briefly to release aromas. Pour in the coconut milk, chicken stock, fish sauce, and brown sugar. Stir well and bring the sauce to a gentle simmer, allowing flavors to meld for 5-7 minutes. Stir in lime juice and add kaffir lime leaves if using. Taste and adjust seasoning as needed.
- Steam the Dumplings: Arrange the prepared dumplings in a steamer basket lined with parchment or cabbage leaves to prevent sticking. Steam over boiling water for approximately 8-10 minutes, or until dumplings are fully cooked, and the broth inside is hot and flavorful.
- Serve: Plate the steamed dumplings and generously spoon the Thai red curry sauce over them. Garnish with fresh cilantro and lime wedges for a bright finishing touch. Enjoy while hot for maximum flavor.
Notes
- Ensure dumpling wrappers are sealed tightly to prevent broth leakage during steaming.
- If kaffir lime leaves are unavailable, fresh lime zest can be used to add citrus aroma to the curry sauce.
- Store-bought dumpling wrappers can save time; if making homemade, use a thin rice-flour or wheat dough.
- Adjust the amount of red curry paste to suit your preferred spice level.
- Leftover dumplings can be refrigerated for up to 2 days and reheated by steaming to retain broth inside.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Steaming
- Cuisine: Thai
