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Spicy Thai Red Curry Soup Dumplings pack a punch of satisfying flavor inside tender wrappers. Filled with a juicy and aromatic pork mixture then steamed right in a savory broth these dumplings are a showstopper when you want something warming and full of personality. When we made these for the first time the kitchen was buzzing with excitement and now every time I roll the dough and smell that red curry I am right back at that table.
Every time I serve these there are no leftovers. My partner loves the heat and my kids jump in to pinch the dumplings shut. Dumpling night has become our new tradition.
Ingredients
- All purpose flour: forms the base of the dough making wrappers that are soft yet sturdy buy fresh flour for the chewiest wrappers
- Water: binds the dough together opt for filtered water for best texture
- Salt: seasons the dough so every bite tastes just right use sea salt for clearer flavor
- Ground pork: creates a juicy filling look for ground pork with a little fat for the best flavor
- Green onions: add freshness and crunch select the brightest green bunch you find
- Ginger: brings warmth and zing choose firm ginger root with smooth skin
- Garlic: supplies deep aromatic notes pick fresh firm cloves for the punchiest taste
- Soy sauce: gives saltiness and umami go for a naturally brewed soy sauce
- Sesame oil: adds toasty richness always select toasted sesame oil for full flavor
- Fish sauce: is essential for real Thai depth pick a high quality Thai brand
- Thai red curry paste: infuses spice and color choose authentic brands with visible chili bits
- Chicken broth: keeps the dumplings moist use homemade or low sodium broth if possible
- Lime juice: brightens the whole dish pick juicy limes heavy for their size
- Fresh cilantro: gives a pop of color and herbal zing grab a bunch with perky leaves
Step by Step Instructions
- Make the Dumpling Dough:
- Combine flour and salt in a mixing bowl. Slowly pour in water while stirring until a shaggy dough comes together. Scrape onto a floured board and knead gently until the dough feels smooth and elastic. Cover with a damp cloth and let rest for at least 30 minutes. This rest lets the gluten relax which makes rolling easier.
- Mix the Filling:
- In a separate bowl combine ground pork green onions ginger garlic soy sauce sesame oil fish sauce and red curry paste. Mix thoroughly with clean hands until the filling is sticky and well blended. Make sure everything is chopped fine for evenly flavored dumplings.
- Shape the Dumplings:
- Divide the rested dough into small pieces about the size of a walnut. Roll each piece into a thin round roughly 3 inches across. Spoon a tablespoon of filling into the center of each round. Gently gather the edges together above the filling and twist or pinch to seal. Press to be sure there are no gaps where filling could leak.
- Steam the Dumplings:
- In a wide pot bring chicken broth to a gentle simmer. Place the dumplings in a steamer basket or directly over the simmering broth making sure they are not crowded or touching. Cover tightly and steam for about 10 minutes. The dumplings will look slightly translucent and the filling will feel firm when cooked through.
- Finish and Serve:
- Transfer cooked dumplings to bowls. Drizzle with a squeeze of fresh lime juice and scatter with chopped cilantro for brightness. Savor with extra broth if desired.
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My favorite part is seeing the swirl of red curry peeking through the wrapper when they come out hot and steaming. My sister and I once argued over who got the last dumpling and ended up sharing it laughing over bowls of fragrant broth.
Storage Tips
Any leftover dumplings can be refrigerated in an airtight container for up to three days. To reheat steam them for a few minutes over simmering water rather than microwaving which can dry them out. You can also freeze uncooked dumplings on a tray and transfer them into a zip top bag then steam straight from frozen adding two extra minutes to the cook time.
Ingredient Substitutions
For a vegetarian twist swap the pork for finely chopped mushrooms mixed with tofu. You can use ground chicken or beef if pork is not your thing. Coconut aminos are a good substitute for soy sauce if you want to keep it gluten free. A dab of miso paste can stand in for fish sauce if you are vegetarian just thin it out with a little water.
Serving Suggestions
Serve these dumplings in shallow bowls with plenty of the spicy broth. They are fantastic with extra cilantro more lime or even a drizzle of chili oil for those who love heat. You can pair these with a crunchy Asian slaw or simple steamed greens on the side for a full meal.
Cultural Context
Soup dumplings like these are inspired by Chinese xiaolongbao but get their personality from bold Thai flavors. Thai cuisine balances spicy sweet sour and salty in almost every dish so that every bite is vibrant. Bringing these to a family gathering is my way of sharing a little story about the places I have traveled and the flavors that have stuck with me.
Recipe FAQs
- → Can I make these dumplings vegetarian?
Yes, substitute the ground pork with finely chopped mushrooms and tofu for a plant-based version full of flavor.
- → How do I ensure the dumplings are tightly sealed?
Pinch the edges firmly after folding, making sure there are no gaps, to prevent any soup or filling from leaking during steaming.
- → What does Thai red curry paste add to the dish?
Thai red curry paste infuses the dumplings with a complex depth, bringing spice, aromatic herbs, and a signature color.
- → Can I add coconut milk to the broth?
Absolutely! A splash of coconut milk yields a richer, creamier broth that complements the spicy filling beautifully.
- → How do I serve these dumplings best?
Serve hot, garnished with fresh cilantro and a squeeze of lime for brightness. Pair with extra broth for a comforting meal.