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
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 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
