If you adore the harmony of bold Thai flavors and the comforting warmth of dumplings, this Soup Dumplings in Thai Red Curry Sauce Recipe is going to be an absolute game-changer for your dinner routine. These little parcels of juicy pork and shrimp hide a luscious broth inside, perfectly complemented by a vibrant, creamy red curry sauce that wakes up every bite with a spicy-sweet kick. It’s a wonderful fusion dish that makes each mouthful both an adventure and a cozy delight—a true showstopper for family dinners or when you want to impress friends with something unique and utterly delicious.
Ingredients You’ll Need
Nothing fancy, just fresh, essential ingredients that come together beautifully to create layers of texture and rich flavor. Each component helps bring the dish to life, from the tender pork and shrimp in the dumplings to the fragrant and creamy Thai red curry sauce that dresses them so perfectly.
- Ground pork (1 lb): The juicy, tender base of our dumplings that carries all the flavors beautifully.
- Shrimp, peeled and deveined (1/2 lb): Adds a subtle sweetness and delicate seafood taste that elevates the filling.
- Fresh ginger, finely minced (1/4 cup): Infuses a zingy warmth that balances the richness of the meat and seafood.
- Soy sauce (2 tablespoons): Provides a savory, umami depth that ties the filling together.
- Rice wine (1 tablespoon): Adds a subtle sweet acidity for balance.
- Sesame oil (2 tablespoons): Brings that distinctive nutty aroma and flavor to the mix.
- Chopped green onions (1/4 cup): Offers a fresh crunch and bright contrast inside the dumplings.
- Chicken stock (1/2 cup plus 1/4 cup for sauce): The magic ingredient that makes the soup inside the dumplings and enriches the curry sauce.
- Dumpling wrappers: Store-bought or homemade, these delicate skins are the perfect vessel for the filling and broth.
- Red curry paste (2 tablespoons): The heart of the sauce, delivering that iconic Thai heat and spice.
- Coconut milk (1 can, 14 oz): Adds luscious creaminess and slightly sweet flavor to balance the curry’s spice.
- Fish sauce (1 tablespoon): Intensifies the savory umami character in the sauce.
- Brown sugar (1 tablespoon): Adds a mellow sweetness to harmonize the curry flavors.
- Kaffir lime leaves (2-3, optional): Provide a unique citrusy fragrance that transports the dish to Thailand.
- Lime juice (1 tablespoon): Brings a fresh, bright acidity to finish the sauce.
- Fresh cilantro: Perfect for garnishing, adding a fresh herbal note at the end.
How to Make Soup Dumplings in Thai Red Curry Sauce Recipe
Step 1: Prepare the Filling
Begin by finely mincing the fresh ginger and combining it with the ground pork and shrimp. This mixture forms the flavorful core of your soup dumplings. Mixing well is key here because you want all those savory, fresh elements to marry into a sticky, cohesive filling that locks in the broth later.
Step 2: Season and Incorporate Liquids
Add the soy sauce, rice wine, and sesame oil to the meat mixture. Gently stir until the mixture feels sticky, which helps bind everything together. Then, gently heat the chicken stock until warm but not boiling, and slowly fold it into your mixture to create the broth that will be enclosed inside the dumplings.
Step 3: Fill and Seal the Dumplings
Scoop a small spoonful of the filling onto the center of each dumpling wrapper. Then, carefully gather the edges, pinching and pleating to seal the filling inside completely, forming neat little pouches. This step takes a bit of patience but it’s such a rewarding process knowing the broth is sealed inside ready to burst out on the first bite.
Step 4: Prepare the Thai Red Curry Sauce
Heat the coconut milk in a pan and stir in your red curry paste, chicken stock, fish sauce, and brown sugar. Bring this mixture to a gentle simmer so all those flavors meld together. Add the kaffir lime leaves for an extra aromatic touch, and finish by stirring in the fresh lime juice to brighten the sauce.
Step 5: Steam the Dumplings
Place the dumplings in a steamer basket lined with parchment or cabbage to prevent sticking. Steam for 8 to 10 minutes until they are fully cooked and the broth inside is hot and flavorful. The steam method ensures the dumplings stay tender while perfectly cooking that luscious filling.
Step 6: Combine and Garnish
Serve these steaming dumplings draped in the Thai red curry sauce, then garnish generously with fresh cilantro and lime wedges. The herbs add a fresh, vibrant contrast to the rich, spicy curry sauce and juicy dumplings, creating an unforgettable flavor experience.
How to Serve Soup Dumplings in Thai Red Curry Sauce Recipe
Garnishes
For the perfect finishing touch on your Soup Dumplings in Thai Red Curry Sauce Recipe, sprinkle fresh cilantro leaves atop for a burst of bright, herbal flavor. Thinly sliced green onions or a sprinkle of toasted sesame seeds can also add extra texture and aroma.
Side Dishes
This dish shines on its own, but for a heartier meal, pair it with a simple jasmine rice or steamed vegetables like bok choy or snap peas. The subtle sweetness and crisp greens balance the rich curry sauce and provide contrasting textures that keep every bite exciting.
Creative Ways to Present
For a stunning presentation, serve the dumplings in individual small bowls ladled with the Thai red curry sauce, garnished with herbs and a wedge of lime on the side. Alternatively, for a casual feast, arrange them on a large platter surrounded by dipping bowls of extra sauce and fresh herbs so everyone can build their perfect bites.
Make Ahead and Storage
Storing Leftovers
Place leftover dumplings in an airtight container and keep them refrigerated for up to two days. Store the Thai red curry sauce separately to maintain the dumplings’ texture and freshness.
Freezing
You can freeze uncooked soup dumplings on a baking sheet until solid, then transfer to a freezer bag. Freeze for up to one month. When ready to enjoy, steam them directly from frozen to preserve their delicate broth inside.
Reheating
To reheat, steam leftover dumplings gently until heated through. Warm the curry sauce separately on the stove before pouring over the dumplings for maximum flavor and freshness.
FAQs
Can I use other meats instead of pork and shrimp?
Absolutely! Ground chicken or turkey can be great substitutes, though the flavor will be milder. You might want to adjust seasonings slightly to boost taste.
Where can I buy dumpling wrappers?
Most Asian grocery stores carry fresh or frozen dumpling wrappers. They’re usually found near the refrigerated section or sometimes in the freezer aisle.
What if I don’t have kaffir lime leaves?
Don’t worry; while kaffir lime leaves add a lovely aroma, lime zest or a small splash of lime juice can help replicate that citrusy brightness.
Can I make the dumplings without a steamer?
Yes! You can steam dumplings using a metal colander over a pot of boiling water or even pan-fry them with a bit of water and a lid to create steam until cooked through.
How spicy is the red curry sauce?
It has a pleasant, moderately spicy kick. You can adjust the amount of red curry paste to your heat preference, making it milder or more intense as you like.
Final Thoughts
If you’re looking to wow your taste buds with something truly special, you have to try this Soup Dumplings in Thai Red Curry Sauce Recipe. It’s a delightful mix of textures and flavors that feels both exotic and soothing. Whether for a special occasion or a fun weekend cooking project, these soup dumplings are bound to become one of your all-time favorite dishes.
Print
Soup Dumplings in Thai Red Curry Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
These Soup Dumplings in Thai Red Curry Sauce combine the delicate, juicy pork and shrimp dumplings filled with savory broth with a rich, aromatic Thai red curry sauce. The dumplings are steamed to perfection, creating a delightful burst of flavors complemented by the creamy, spicy sauce with hints of lime and kaffir leaves, making for a unique and comforting Asian fusion dish perfect for any occasion.
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 filling: Finely chop the shrimp and combine with ground pork in a mixing bowl.
- Mix the filling: Gently mix the pork and shrimp with minced ginger, soy sauce, rice wine, sesame oil, and chopped green onions until the mixture becomes sticky and well combined.
- Add broth to the filling: Heat the chicken stock until warm and let it cool slightly; then slowly mix it into the pork-shrimp mixture to incorporate some broth inside the filling.
- Fill the dumplings: Place a small spoonful of the filling onto the center of each dumpling wrapper.
- Seal the dumplings: 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 dumplings.
- Prepare the Thai red curry sauce base: In a saucepan over medium heat, gently heat the red curry paste to release its aroma.
- Make the sauce: Add the coconut milk, chicken stock, fish sauce, and brown sugar to the saucepan with the curry paste. Stir well and bring the mixture to a gentle simmer.
- Simmer the sauce: Cook the sauce for 5-7 minutes, allowing flavors to meld. Then add lime juice and kaffir lime leaves if using. Adjust seasoning to taste with additional fish sauce or sugar as needed.
- Set up steaming: Prepare a steamer by bringing water to a boil in the bottom pot and greasing or lining the steaming basket if desired.
- Steam the dumplings: Place the dumplings in the steamer basket, ensuring they do not touch each other, and steam for 8-10 minutes until the dumpling wrappers are tender and the filling is fully cooked with hot broth inside.
- Plate the dish: Carefully transfer the steamed dumplings onto a serving dish.
- Garnish and serve: Pour some warm Thai red curry sauce over the dumplings, or serve it on the side. Garnish with fresh cilantro and lime wedges for added brightness and flavor. Serve immediately.
Notes
- Make sure the chicken stock is warm but not hot when mixing into the filling to prevent cooking the meat prematurely.
- If dumpling wrappers are not available, consider making homemade wrappers or using wonton wrappers as a substitute.
- Be gentle when sealing the dumplings to avoid tearing the wrappers and losing the broth inside.
- Kaffir lime leaves add authentic aroma but can be omitted if unavailable.
- Adjust the spice level of the red curry sauce by increasing or decreasing the amount of red curry paste.
- Leftover dumplings can be refrigerated and steamed again before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Steaming
- Cuisine: Thai Fusion
