If you love the idea of biting into a warm, juicy dumpling bursting with a savory broth but want to take it to the next level, this Soup Dumplings in Thai Red Curry Sauce Recipe is going to be your new obsession. Picture tender pork and shrimp wrapped in delicate dumpling skins, filled with rich broth and served swimming in a vibrant, creamy Thai red curry sauce that awakens your taste buds with every bite. It’s a brilliant fusion that brings the comforting heartiness of dumplings and the bold flavors of Thai cuisine together in perfect harmony. Trust me, once you try making these at home, they’ll become a cherished favorite in your dinner rotation.
Ingredients You’ll Need
Getting this dish right means having the right balance of fresh and pantry ingredients. Each one plays a vital role—whether it’s the ground pork’s juicy texture, the zing of fresh ginger, or the silky richness of coconut milk in the curry sauce. Here’s what you’ll want ready before you start rolling your dumplings and stirring your sauce.
- Ground pork (1 lb): Provides a juicy, flavorful base that’s tender and comforting.
- Shrimp (1/2 lb, peeled and deveined): Adds a subtle sweetness and tender bite to the filling.
- Ginger (1/4 cup, finely minced): Infuses freshness and a zingy warmth that brightens the meat mixture.
- Soy sauce (2 tablespoons): Brings salty umami depth, perfectly balancing the other flavors.
- Rice wine (1 tablespoon): Enhances aroma and adds a subtle mellow sweetness.
- Sesame oil (2 tablespoons): Adds a nutty aroma and silky richness.
- Green onions (1/4 cup, chopped): Contributes mild sharpness and a pop of green color.
- Chicken stock (1/2 cup for filling + 1/4 cup for sauce): Creates savory broth for inside the dumplings and the sauce base.
- Dumpling wrappers: Use store-bought or homemade, these delicate skins are essential for that perfect soft bite.
- Red curry paste (2 tablespoons): The star of the sauce, packed with aromatic spices and heat.
- Coconut milk (1 can, 14 oz): Provides creamy consistency and tropical sweetness to the curry.
- Fish sauce (1 tablespoon): Deepens the umami and adds authentic Thai flavor.
- Brown sugar (1 tablespoon): Balances heat and salt with subtle sweetness.
- Kaffir lime leaves (2-3, optional): Infuse fresh citrus notes that elevate the sauce complexity.
- Lime juice (1 tablespoon): Adds bright acidity to finish the sauce with zing.
- Fresh cilantro: The final herbal touch that freshens every bite when garnished.
How to Make Soup Dumplings in Thai Red Curry Sauce Recipe
Step 1: Prepare the filling mixture
Start by combining the ground pork with finely minced shrimp, ginger, soy sauce, rice wine, sesame oil, and chopped green onions. This mixture is the heart of your soup dumplings, and mixing it well helps the flavors marry beautifully. The fresh ginger and green onions will add vibrant notes, while the soy sauce and sesame oil bring a savory, aromatic depth.
Step 2: Add the broth to the filling
Next, gently heat the chicken stock just enough to warm it without boiling, then let it cool slightly. Slowly incorporate the stock into the pork and shrimp mixture, stirring continuously. This step ensures that the filling is juicy and that when you bite into your dumplings, the broth bursts out with delicious richness — the signature feature of perfect soup dumplings.
Step 3: Assemble the dumplings
Place a dumpling wrapper on your palm and add a small spoonful of the filling mixture into the center. Carefully pinch and fold the wrapper edges up around the filling, pleating as you go to seal tightly at the top. The goal is to create a neat, pouch-like shape that traps the flavorful broth inside.
Step 4: Prepare the Thai red curry sauce
While shaping your dumplings, start the sauce by gently frying the red curry paste in a little oil to release its fragrance. Then stir in the coconut milk, chicken stock, fish sauce, brown sugar, and optional kaffir lime leaves. Let the sauce simmer gently so it thickens slightly and the flavors meld together into a luxuriously creamy, aromatic sauce.
Step 5: Cook the dumplings and serve
Steam your soup dumplings over boiling water for about 8-10 minutes until fully cooked and tender. Carefully transfer them to a serving dish and ladle the warm Thai red curry sauce over the top. Sprinkle fresh cilantro leaves for that final burst of herbal freshness. Your Soup Dumplings in Thai Red Curry Sauce Recipe is now ready to impress!
How to Serve Soup Dumplings in Thai Red Curry Sauce Recipe
Garnishes
Fresh cilantro is an absolute must for garnish, as its bright, leafy notes balance the richness of both the dumplings and the curry sauce. If you like a little heat, thinly sliced red chilies or a sprinkle of toasted sesame seeds add extra dimension and a beautiful visual contrast that makes each serving look as good as it tastes.
Side Dishes
To make your meal even more memorable, serve your soup dumplings with jasmine rice or sticky rice to soak up every bit of the luscious Thai red curry sauce. A simple cucumber salad with a light vinegar dressing can offer a refreshing, crisp counterpoint that cuts through the dish’s richness.
Creative Ways to Present
For a fun twist, serve your dumplings in individual shallow bowls adorned with the curry sauce, garnished with cilantro and lime wedges on the side. This way, everyone can enjoy both the visual and flavorful layers. You could also create a dim sum-style platter, arranging the dumplings on banana leaves for a festive touch that invites sharing and celebration.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the dumplings and curry sauce separately to keep textures intact. Place the dumplings in an airtight container and refrigerate for up to two days. Keep the sauce chilled in a separate jar or bowl.
Freezing
Soup dumplings freeze beautifully! Arrange the uncooked dumplings on a baking sheet, making sure they don’t touch, and freeze until solid. Transfer to a freezer-safe bag or container and store for up to a month. When you’re ready to enjoy, steam them straight from frozen and prepare your curry sauce fresh or reheat some you’ve stored.
Reheating
To reheat, steam the dumplings gently to warm them without drying out the filling. Reheat the curry sauce in a small pot over low heat, stirring occasionally until warmed through. Combine right before serving for a fresh, delicious experience every time.
FAQs
Can I make the dumpling filling vegetarian?
Absolutely! Replace the pork and shrimp with finely chopped mushrooms, tofu, or a mix of grated veggies like carrots and cabbage. Using vegetable broth instead of chicken stock will keep the flavor balanced while still maintaining a juicy filling.
Where can I find dumpling wrappers?
You can find dumpling wrappers in most Asian grocery stores, often in the refrigerated or freezer sections. They are also available online if you don’t have a nearby store. Making your own wrappers is possible but requires some practice!
How spicy is the Thai red curry sauce?
The heat level depends on the red curry paste brand you choose. Most have a moderate spice, but you can adjust by adding less paste or balancing with extra coconut milk and sugar if you want it milder.
Can I use other types of seafood instead of shrimp?
Yes, white fish or scallops chopped finely can work well too. Just be sure to keep the seafood chopped small so it mixes well with the pork and creates a deliciously tender filling.
What’s the best way to prevent dumplings from sticking during steaming?
Line your steamer basket with parchment paper with holes poked in it or lightly brush with oil to keep dumplings from sticking. Also, avoid overcrowding the basket so steam can circulate evenly.
Final Thoughts
I can’t recommend making this Soup Dumplings in Thai Red Curry Sauce Recipe enough — it’s one of those dishes that somehow feels fancy yet completely doable at home. The explosion of juicy broth inside the dumplings paired with the creamy, spicy curry sauce creates a meal that’s a true crowd-pleaser. Whether it’s a cozy night in or a special occasion, give this recipe a try and watch it quickly become a beloved staple in your kitchen.
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Soup Dumplings in Thai Red Curry Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Steaming
- Cuisine: Thai
Description
These Soup Dumplings in Thai Red Curry Sauce combine the delicate, juicy texture of traditional pork and shrimp dumplings with the vibrant, aromatic flavors of a creamy Thai red curry. Encased in tender dumpling wrappers and filled with a flavorful broth, these dumplings offer a delightful burst of soup with every bite. Served with a savory and slightly sweet red curry sauce infused with kaffir lime leaves and fresh cilantro, this recipe is a perfect fusion of Asian culinary traditions that’s ideal for an impressive appetizer or a satisfying main dish.
Ingredients
For the Soup Dumplings
- 1 lb ground pork
- 1/2 lb shrimp, peeled and deveined
- 1/4 cup ginger, finely minced
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 2 tablespoons sesame oil
- 1/4 cup green onions, chopped
- 1/2 cup chicken stock (for the broth inside the dumplings)
- Dumpling wrappers (store-bought or homemade)
For the Thai Red Curry Sauce
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1/4 cup chicken stock
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2–3 kaffir lime leaves (optional)
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Prepare the filling: Finely chop the shrimp and combine it with the ground pork, minced ginger, soy sauce, rice wine, sesame oil, and green onions in a large mixing bowl. Gently mix until the ingredients are thoroughly incorporated and the mixture becomes sticky, which helps the filling hold together inside the dumplings.
- Add broth to the filling: Heat the chicken stock until warm but not boiling, then allow it to cool slightly. Slowly pour the warmed chicken stock into the pork and shrimp mixture, stirring gently to create a juicy filling that will provide the signature soup inside the dumplings.
- Assemble the dumplings: Place a dumpling wrapper on a clean surface and spoon a small amount of the filling mixture into the center. Carefully fold the edges of the wrapper up and around the filling, pinching the top to seal it securely and form a pouch-like dumpling. Repeat this process until all the filling is used.
- Cook the dumplings: Traditionally, soup dumplings are steamed to cook the filling and wrappers without breaking them. Place the assembled dumplings in a steamer lined with parchment paper or cabbage leaves to prevent sticking, and steam over boiling water for about 10-12 minutes or until the wrappers become translucent and the filling is fully cooked.
- Make the Thai red curry sauce: In a saucepan over medium heat, combine the red curry paste and a small amount of coconut milk, stirring until fragrant. Gradually add the rest of the coconut milk, chicken stock, fish sauce, brown sugar, and kaffir lime leaves. Simmer gently for 8-10 minutes to allow the flavors to meld. Remove the lime leaves and stir in lime juice to brighten the sauce.
- Serve: Place the steamed dumplings on a serving plate and generously spoon the Thai red curry sauce over them. Garnish with fresh cilantro leaves for a burst of herbal freshness. Enjoy immediately for the best texture and flavor balance.
Notes
- Make sure to seal the dumplings tightly to prevent the broth inside from leaking during steaming.
- If making broth-filled soup dumplings from scratch seems challenging, you can freeze small cubes of gelatinized broth and add one inside each dumpling before sealing.
- Adjust the heat level of the red curry paste based on your spice preference.
- Kaffir lime leaves are optional but highly recommended as they add authentic citrus aroma and flavor.
- Serve dumplings hot to fully enjoy the soup-filled experience.
