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

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

Cook Mode Prevent your screen from going dark

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