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Bursting with zingy heat and tucked inside soft dough, these Thai-Style Red Curry Soup Dumplings are pure comfort. Pork gets mixed with bold aromatics then steamed in flavorful broth—each bite’s a cozy hug with a kick. The first time we tried these, the kitchen filled up with laughter and every whiff of curry still takes me back there.
Whenever these are served up, plates come back empty. My kids love sealing each one, and my partner's a fan of the spicy punch. We’ve made it a family ritual these days.
Tasty Ingredients
- Fresh cilantro: Toss in for a splash of green and a burst of herby taste—grab leaves that look perked up
- Lime juice: Squeeze in for brightness—choose juicy, heavy limes
- Chicken broth: Simmer the dumplings in it—homemade or low-salt is best
- Thai red curry paste: This gives you that spicy, rich flavor—pick brands loaded with real chili
- Fish sauce: Deep Thai flavor in a bottle—spring for the good Thai stuff
- Sesame oil: Toasty and nutty—get the dark, toasted kind
- Soy sauce: Adds savory notes—try naturally brewed for best taste
- Garlic: Makes it fragrant—fresh, firm cloves pack the most punch
- Ginger: Adds warm zip—choose smooth, plump roots
- Green onions: Brighten it up and add crisp—look for extra-green ones
- Ground pork: Juicy, flavorful filling—pick pork with a bit of fat for the best texture
- Salt: Brings out the flavor—use sea salt if possible
- Water: Binds everything for the dough—filtered makes a difference
- All purpose flour: Creates reliable dough—use fresh for the chewiest wrappers
Simple Step-by-Step
- Finish and Serve:
- Move the steamed dumplings right into bowls. Splash on lime juice and scatter cilantro across the top. Enjoy them with extra broth if you want it extra cozy.
- Steam the Dumplings:
- Warm the broth until it hums—don’t let it boil wild. Pop dumplings in a steamer (or put ‘em over the broth), keeping them apart so they don’t get mushy. Cover up tight and steam for 10 minutes. When the wrappers go a little see-through and the filling firms up, you’re good.
- Shape the Dumplings:
- Slice the rested dough into walnut-sized lumps. Flatten each into a disk, about 3 inches wide. Plop some filling right in the middle. Fold sides up, then twist or pinch to seal so filling doesn’t run out. Double-check those seams.
- Mix the Filling:
- In another bowl, toss together pork, curry paste, ginger, green onion, garlic, soy sauce, fish sauce, and sesame oil. Get your hands in there—it should feel sticky and blended. Make sure nothing’s too chunky so every bite tastes even.
- Make the Dumpling Dough:
- Mix salt and flour in a large bowl. Slowly add water while stirring ‘til a scraggly dough forms. Knead it on a floured surface until smooth. Cover up with a damp towel and let it chill at least half an hour. This downtime makes rolling way easier.
Highlight
I love seeing a bit of red curry peek through the wrapper as the dumplings steam up hot. My sister and I once bickered over the last one, then wound up giggling and splitting it, each with a bowl full of broth.
How to Store
Pop extra dumplings in the fridge, sealed up tight, for up to three days. For reheating, give them a quick steam instead of zapping—microwaves dry them out. To freeze, line ‘em up on a tray, freeze ‘til firm, then bag them up. Steam straight from frozen, just let them cook a couple minutes longer.
Swaps and Variations
Want it meatless? Use minced mushrooms and tofu instead of pork. Chicken or beef works fine too if that’s what you like. Using coconut aminos keeps things gluten free as a swap for soy sauce. Miso thinned with a splash of water can stand in for fish sauce if you’re keeping it veggie.
Ways to Enjoy
Ladle plenty of broth over your dumplings in wide bowls. Top with loads of cilantro, some extra lime, or hit it with chili oil for those chasing heat. A crisp Asian-style slaw or steamed green veggies makes it a full-on meal.
Background & Inspiration
Soup dumplings get inspired by Chinese xiaolongbao, but these ones turn up the vibrance with that unmistakable Thai blend—spicy, sweet, sour, and salty all at once. Serving these to friends or family is my own way of bringing a little piece of my travels and my favorite flavors to the table.
Recipe FAQs
- → Is it easy to make a meatless version?
Totally. Just ditch the pork and toss in chopped mushrooms with tofu. The end result's just as tasty and works for plant-based eaters.
- → What's the trick to sealing dumplings tight?
After you've folded it up, really press those edges together until they're stuck. If there are any little openings, stuff might leak out when you steam 'em, so check before cooking.
- → Why use Thai red curry paste here?
Red curry paste brings that signature color and packs in a punch of spices, herbs, and that special Thai kick—all in one go.
- → Can I pour coconut milk in my broth?
Go for it! Just a bit of coconut milk makes the broth thicker and brings a creamy twist that goes great with the spicy filling.
- → What's the best way to enjoy these dumplings?
Enjoy them piping hot, with fresh cilantro scattered on top and a good squeeze of lime. Add extra broth on the side for serious comfort.