Description
Thai Curry Soup Dumplings combine the rich, aromatic flavors of Thai red curry with the delicate texture of steamed dumplings. These unique dumplings are filled with a savory mixture of ground chicken and a luscious jelly made from infused curry broth, delivering a burst of coconut curry flavor in every bite. Perfect as a flavorful appetizer, they are served hot and can be paired with a tangy dipping sauce for an added zest.
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
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, sautéing for 1–2 minutes until fragrant. Stir in chicken broth, coconut milk, fish sauce, and brown sugar, then bring the mixture to a simmer. Whisk in the unflavored gelatin until completely dissolved. Remove from heat and pour the mixture into a shallow dish to chill in the refrigerator for at least 2 hours until set into a jelly-like texture.
- Dice the set gelatin: Once chilled and set, finely dice the curry broth gelatin into small cubes to incorporate into the dumpling filling.
- Make the filling: In a mixing bowl, combine ground chicken (or pork), finely chopped green onions, soy sauce, and sesame oil. Gently fold in the diced curry gelatin cubes, taking care not to break them down too much.
- Assemble the dumplings: Place a dumpling wrapper on a clean surface. Spoon about 1 tablespoon of the filling onto the center of the wrapper. Use water to moisten the edges, then pleat and pinch the edges together to seal the dumpling firmly. Repeat with remaining wrappers and filling, working quickly to prevent the gelatin from melting.
- Steam the dumplings: Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the basket, ensuring they don’t touch. Steam the dumplings over boiling water for 8–10 minutes, or until the ground meat is fully cooked 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 tang and heat.
Notes
- Work quickly while filling the dumplings to keep the gelatin from melting.
- Dumplings can be frozen before steaming—add an extra 2 minutes to the steaming time when cooking from frozen.
- If you prefer, substitute ground pork for chicken to vary the flavor.
- Ensure the gelatin is fully dissolved to achieve a smooth jelly texture in the filling.
