Thai Red Curry Dumplings (Print)
Juicy, curry-packed pork dumplings sit in a steaming bowl of fragrant broth—absolutely loaded with flavor.
# Ingredients:
→ Dough
01 -
3 g salt
02 -
120 ml water
03 -
240 g all-purpose flour
→ Filling
04 -
15 g Thai red curry paste
05 -
15 ml fish sauce
06 -
15 ml sesame oil
07 -
30 ml soy sauce
08 -
15 g garlic, minced
09 -
15 g ginger, minced
10 -
25 g green onions, finely chopped
11 -
450 g ground pork
→ Broth and Garnishes
12 -
Fresh cilantro, for garnish
13 -
15 ml lime juice
14 -
240 ml chicken broth
# Steps:
01 -
Top the dumplings with lime juice right after steaming. Add a sprinkle of chopped cilantro and enjoy them hot right away.
02 -
Get some chicken broth barely bubbling in a big pot. Put the dumplings inside a steamer basket over that broth, let them steam for about 10 minutes, and check that they cook all the way through.
03 -
Place roughly 15 g of the pork filling in the center of each rolled dough piece, bring the sides together, then pinch tightly along the edge so the filling stays put when you steam them.
04 -
Cut your rested dough into small even chunks. Flatten each so they turn into thin rounds, maybe 7.5 cm across.
05 -
Stir together the pork, chopped green onions, minced ginger, minced garlic, soy sauce, sesame oil, fish sauce, and the Thai curry paste, making sure it all looks blended.
06 -
Dump your flour into a bowl, toss in the salt, mix those up, then slowly pour in water as you stir. When it shapes into smooth dough, knead on a floured countertop for about five minutes until it gets stretchy. Keep it covered with a wet towel and let it chill out for half an hour.
# Notes:
01 -
Go meat-free by swapping in crumbled tofu and chopped mushrooms for the pork.
02 -
Pour a little coconut milk into your broth as it heats to make things extra silky and flavorful.