Spicy Thai Red Curry Soup Dumplings (Print-Friendly Version)
Plump dumplings filled with savory pork and Thai curry, steamed and served in a fragrant, flavorful broth.
# What You’ll Need to Make This:
→ Dough
01 -
240 g all-purpose flour
02 -
120 ml water
03 -
3 g salt
→ Filling
04 -
450 g ground pork
05 -
25 g green onions, finely chopped
06 -
15 g ginger, minced
07 -
15 g garlic, minced
08 -
30 ml soy sauce
09 -
15 ml sesame oil
10 -
15 ml fish sauce
11 -
15 g Thai red curry paste
→ Broth and Garnishes
12 -
240 ml chicken broth
13 -
15 ml lime juice
14 -
Fresh cilantro, for garnish
# How to Prepare:
01 -
Combine flour and salt in a mixing bowl. Gradually add water, mixing until a smooth dough forms. Knead dough on a floured surface for 5 minutes until elastic. Cover with a damp cloth and let it rest for 30 minutes.
02 -
Mix ground pork, green onions, ginger, garlic, soy sauce, sesame oil, fish sauce, and Thai red curry paste in a separate bowl until homogeneous.
03 -
Divide rested dough into small, equal portions (about 2.5 cm each). Roll each piece into thin circles approximately 7.5 cm in diameter.
04 -
Spoon approximately 15 g of pork mixture into the center of each dough circle. Fold edges up and pinch firmly to seal, forming dumplings. Ensure each is tightly closed to prevent leakage during steaming.
05 -
Bring chicken broth to a gentle simmer in a large pot. Arrange dumplings in a steamer basket over the broth and steam for 10 minutes, or until cooked through.
06 -
Remove dumplings and drizzle with lime juice. Garnish immediately with fresh cilantro and serve hot.
# Extra Tips:
01 -
Replace ground pork with finely chopped mushrooms and tofu for a vegetarian version.
02 -
Add a splash of coconut milk to the simmering broth for enhanced creaminess and depth.