A delicious recipe for soup dumplings infused with Thai red curry sauce, offering a unique flavor adventure.
Author:Jessica
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Yield:12 dumplings 1x
Category:Appetizer
Method:Steaming
Cuisine:Thai
Diet:Gluten Free
Ingredients
Scale
2 cups all-purpose flour
1 cup water
1 teaspoon salt
1 pound ground pork (or chicken)
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon minced ginger
2 cloves minced garlic
1/4 cup finely chopped green onions
1/2 cup chicken broth
1/2 cup coconut milk
3 tablespoons Thai red curry paste
1 tablespoon lime juice
Fresh cilantro for garnish
Instructions
Sift the flour and salt together in a mixing bowl. Slowly pour in the water, stirring until the mixture forms a cohesive dough.
Transfer the dough to a floured surface and knead it for about 5 minutes until it becomes elastic and smooth. Wrap the dough in a damp cloth and allow it to rest for 30 minutes.
In a separate bowl, combine the ground pork, soy sauce, sesame oil, minced ginger, garlic, and green onions. Mix thoroughly and set aside.
Once the dough has rested, cut it into 12 equal portions. Roll each piece into a thin circle, approximately 3 inches wide.
Spoon a generous tablespoon of the pork mixture into the center of each dough circle. Carefully fold the edges over the filling, creating pleats and sealing the dumpling tightly.
Prepare a steamer by lining it with parchment paper to prevent sticking. Arrange the dumplings in the steamer basket, ensuring they are spaced apart.
Steam for 15-20 minutes, or until the dumplings are fully cooked and tender.
While the dumplings are steaming, prepare the sauce by combining the chicken broth, coconut milk, Thai red curry paste, and lime juice in a saucepan. Bring to a gentle simmer and let it cook for about 5 minutes, stirring occasionally.
Once the dumplings are ready, serve them hot, drizzled with the Thai curry sauce and topped with fresh cilantro.
Notes
Ensure the dumplings are sealed tightly to prevent leaking during steaming.
Adjust the amount of Thai red curry paste according to your spice preference.
These dumplings can be frozen before steaming for later use.