Description
These Thai Curry Soup Dumplings are a delightful twist on the classic soup dumpling, featuring a flavorful Thai red curry-infused gelatin that melts into a savory broth inside a tender dumpling wrapper. Filled with ground chicken or pork mixed with fragrant spices and steamed to perfection, these dumplings offer a juicy, spicy experience perfect as an appetizer or party treat.
Ingredients
Scale
For the Soup Gel
- 1 cup chicken or vegetable broth
- 2 teaspoons Thai red curry paste
- 1 teaspoon fish sauce
- 1 teaspoon soy sauce
- ½ teaspoon sugar
- ½ teaspoon grated ginger
- 1 teaspoon unflavored gelatin
For the Filling
- ½ pound ground chicken or pork
- 1 green onion, finely chopped
- 1 tablespoon Thai red curry paste
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt to taste
For the Dumpling Wrappers
- 24 round dumpling wrappers (store-bought or homemade)
For Steaming and Serving
- Napa cabbage leaves or parchment paper (to line steamer)
- Fresh cilantro
- Lime wedges
- Thai sweet chili sauce (optional)
Instructions
- Make the Soup Gel: Combine chicken or vegetable broth, Thai red curry paste, fish sauce, soy sauce, sugar, and grated ginger in a small saucepan. Bring the mixture to a simmer while stirring until smooth. Sprinkle unflavored gelatin over the hot mixture and stir thoroughly to dissolve. Pour the liquid into a shallow dish and refrigerate for 1 to 2 hours until it sets firmly into a gel. Once set, dice the gel into tiny cubes.
- Prepare the Filling: In a bowl, mix together ground chicken or pork, chopped green onion, Thai red curry paste, grated garlic and ginger, soy sauce, sesame oil, and a pinch of salt. Stir gently until well combined. Carefully fold in the diced soup gel cubes, ensuring they are evenly distributed without breaking them.
- Assemble the Dumplings: Place a round dumpling wrapper on a clean, flat surface. Spoon about 1 tablespoon of the filling mixture into the center of the wrapper. Moisten the edges of the wrapper with water to help seal. Pleat and pinch the edges carefully to form a sealed pouch. Repeat this process with the remaining wrappers and filling.
- Prepare for Steaming: Line a bamboo or metal steamer basket with Napa cabbage leaves or parchment paper to prevent sticking. Arrange the dumplings inside the steamer, making sure they do not touch each other to allow even cooking.
- Steam the Dumplings: Place the steamer over a pot or wok of boiling water. Steam the dumplings for 8 to 10 minutes or until the wrappers become translucent and the filling is fully cooked and hot.
- Serve: Carefully remove the steamed dumplings and serve immediately. Garnish with fresh cilantro and lime wedges, and offer Thai sweet chili sauce on the side for dipping if desired.
Notes
- Serve the soup dumplings hot immediately after steaming to enjoy the signature juicy broth inside.
- The soup gel melts during cooking to create a flavorful, tender center within the dumplings.
- For an extra spicy kick, add chopped red chili to the filling or use a spicier variety of Thai red curry paste.
- If making dumpling wrappers from scratch, ensure they are thin enough to steam properly and hold the filling without breaking.
- Line the steamer well to prevent dumplings from sticking and tearing during cooking.
