Description
These Thai Curry Soup Dumplings combine the rich flavors of Thai red curry with a delicate, savory filling and a unique gelatinous broth center. Steamed to perfection, these dumplings offer a delightful burst of creamy coconut curry in every bite, making them an exceptional appetizer with authentic Thai flair.
Ingredients
Scale
Broth Gelatin
- 1 tablespoon vegetable oil
- 1 tablespoon Thai red curry paste
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1½ cups chicken broth
- ½ cup coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 2 teaspoons unflavored gelatin
Filling
- ½ pound ground chicken or pork
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- diced curry broth gelatin (from above)
Dumplings
- 1 package dumpling wrappers (round)
- Water for sealing
Dipping Sauce (Optional)
- Soy sauce
- Lime juice
- Chopped cilantro
- Chili flakes
Instructions
- Prepare the curry broth gelatin: In a small saucepan, heat vegetable oil over medium heat. Add Thai red curry paste, minced garlic, and grated ginger; sauté for 1 to 2 minutes until fragrant. Stir in chicken broth, coconut milk, fish sauce, and brown sugar. Bring the mixture to a simmer, then whisk in unflavored gelatin until fully dissolved. Remove from heat and pour the mixture into a shallow dish. Refrigerate for at least 2 hours until it sets into a firm, jelly-like texture.
- Dice the gelatin: Once the curry broth gelatin is set, finely dice it into small cubes that will be folded into the filling, ensuring each dumpling contains the savory broth inside.
- Prepare the filling: In a mixing bowl, combine the ground chicken or pork, finely chopped green onions, soy sauce, and sesame oil. Gently fold in the diced curry gelatin to evenly distribute the flavorful broth throughout the filling.
- Assemble the dumplings: Lay a dumpling wrapper on a clean surface. Place approximately 1 tablespoon of filling into the center. Using water to moisten the edges, carefully pleat and pinch the wrapper to seal the dumpling, making sure no filling escapes. Repeat this process with the remaining wrappers and filling, working quickly to prevent the gelatin from melting.
- Steam the dumplings: Arrange the dumplings in a steamer basket lined with parchment or cabbage leaves to prevent sticking. Steam over boiling water for 8 to 10 minutes, or until the meat is cooked through and the wrappers become translucent.
- Serve: Serve the dumplings hot with the optional dipping sauce made from soy sauce, lime juice, chopped cilantro, and chili flakes for an added tangy and spicy kick.
Notes
- Work quickly when filling dumplings to prevent the gelatin from melting and losing its soup-like texture inside the dumpling.
- Dumplings can be frozen before steaming; if steaming from frozen, add an extra 2 minutes to the cooking time.
- To prevent dumplings from sticking in the steamer, line the basket with parchment paper or cabbage leaves.
- Use fresh dumpling wrappers for best texture, but store-bought wrappers work well too.
- The dipping sauce can be customized to your taste; add more chili flakes for extra heat or adjust lime juice for acidity.
