Thai Curry Soup Dumplings Recipe
If you’re craving something undeniably cozy but with a bold Thai twist, get ready for the magic of Thai Curry Soup Dumplings. This dish takes everything you love about fragrant Thai red curry and tucks it right inside delicate steamed dumplings. As soon as you bite in, warm and savory curry broth mingles with juicy meat, creating a surprise that’s absolutely unforgettable. Whether you’re serving these for a dinner party or simply treating yourself, these dumplings are pure flavor bombs and total show-stoppers.
Ingredients You’ll Need
Don’t be intimidated by the list—each ingredient in these Thai Curry Soup Dumplings pulls its weight to create an unforgettable dish. From the fiery nuances of curry paste to the silkiness of coconut milk, every component brings something to the table, lending these dumplings their irresistible taste and captivating aroma.
- Vegetable oil: A neutral oil for sautéing your aromatics, helping everything start on the right, flavorful foot.
- Thai red curry paste: The heart of the curry flavor, lending spice, color, and unmistakable Thai character.
- Grated ginger: For a subtle heat and fresh zing that brightens the filling and broth.
- Garlic, minced: Adds depth and boosts the fragrance—don’t skip it!
- Chicken broth: Brings savory richness to the soupy center of your dumplings.
- Coconut milk: Gives the soup its creamy, signature Thai silkiness.
- Fish sauce: Punches up the umami and adds a little salty complexity.
- Brown sugar: Balances the heat and brings out a gentle sweetness in the curry.
- Unflavored gelatin: The “secret” ingredient that turns the curry broth into scoopable jelly for that classic soup dumpling sensation.
- Ground chicken or pork: Choose your favorite; both create juicy, tender dumpling fillings.
- Green onions, finely chopped: Lend freshness and a bit of crunch.
- Soy sauce: Adds saltiness and a little extra umami pop to the filling.
- Sesame oil: A few drops provide irresistible aroma and a hint of nuttiness.
- Dumpling wrappers (round): Store-bought makes things easy—look for them in the refrigerated section.
- Water for sealing: Helps you get those perfect, tight seal pleats.
- Dipping sauce (optional): Soy sauce, lime juice, cilantro, and chili flakes for a punchy finishing touch.
How to Make Thai Curry Soup Dumplings
Step 1: Prepare the Curry Broth Jelly
Start by heating the vegetable oil in a small saucepan over medium heat. Toss in your curry paste, grated ginger, and minced garlic. Sauté for 1 to 2 minutes, stirring nonstop, until your kitchen smells incredible and the paste is sizzling. Pour in the chicken broth, coconut milk, fish sauce, and brown sugar, stirring well. Once it begins to simmer, sprinkle in the unflavored gelatin and whisk until everything has dissolved completely. Turn off the heat, then pour the mixture into a shallow dish and stash it in the fridge for at least 2 hours. It will set into a lovely, wobbly jelly—this is your soup surprise!
Step 2: Dice the Curry Jelly
When the curry broth jelly is set and firm, use a sharp knife to finely dice it into tiny cubes. The smaller you chop, the easier it will be to fold into your ground meat mixture. You want little pockets of this curry goodness to melt inside every dumpling.
Step 3: Make the Dumpling Filling
Grab a mixing bowl and combine your ground chicken or pork, the chopped green onions, soy sauce, and sesame oil. Gently fold in those cubes of curry jelly—be as delicate as possible to keep the gelatin from melting. The goal: a filling loaded with bits of soup that will melt into broth as the dumpling steams.
Step 4: Fill and Shape the Dumplings
Place a dumpling wrapper on your clean surface. Drop about a tablespoon of curry meat filling right into the center. Dip your finger in water, trace the edge of the wrapper, then pleat and pinch the sides together to form a tight seal. Repeat until you’ve used up all your filling and wrappers. If the jellied filling starts to soften, pop it back in the fridge for a few minutes.
Step 5: Steam the Dumplings
Arrange the finished dumplings in a parchment-lined steamer basket, making sure they aren’t touching. Steam over boiling water for 8 to 10 minutes—watch as the wrappers turn translucent and the scent of curry fills your kitchen. The insides will become supremely juicy with aromatic soup, ready to burst forth at first bite.
Step 6: Serve and Enjoy
Transfer your piping-hot Thai Curry Soup Dumplings to a platter and serve immediately. They’re fantastic on their own, but a punchy dipping sauce of soy, lime, and chili takes things to another level.
How to Serve Thai Curry Soup Dumplings
Garnishes
Garnishing adds both style and a burst of flavor. Scatter chopped fresh cilantro, thinly sliced green onions, or even toasted sesame seeds right over the dumplings. A few chili flakes or a drizzle of chili oil is perfection if you love a little heat. These touches don’t just look beautiful—they amplify the aroma and deliver extra layers of yum.
Side Dishes
Thai Curry Soup Dumplings play well with bright, crunchy side salads like a green papaya salad, or a simple cucumber salad tossed in rice vinegar. For a filling spread, pair them with lightly steamed greens or jasmine rice to balance out the bold dumpling flavors. These sides keep things fresh and keep the meal feeling complete.
Creative Ways to Present
For a fun presentation, serve each dumpling in a deep soup spoon with a splash of extra curry broth, or arrange in a bamboo steamer at the center of the table for a shared feast. Hosting a party? Turn the Thai Curry Soup Dumplings into elegant canapés by serving each with a delicate edible flower or paper-thin slice of chili on top.
Make Ahead and Storage
Storing Leftovers
If you end up with extra Thai Curry Soup Dumplings, let them cool to room temperature and transfer to an airtight container. They’ll stay fresh in the fridge for up to three days, retaining their juicy centers and springy wrappers.
Freezing
These dumplings freeze fantastically before they’ve been steamed. Arrange uncooked dumplings in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag for longer storage. When cravings strike, simply steam from frozen, adding two extra minutes to the cook time.
Reheating
To reheat leftover dumplings, steam gently over simmering water until piping hot and plump, about 5 minutes. Microwaving isn’t ideal (it can make the wrappers chewy), but in a pinch, cover dumplings with a damp towel and microwave in short bursts until warmed through.
FAQs
Are Thai Curry Soup Dumplings very spicy?
The spiciness largely depends on the brand of Thai red curry paste you use. Most are moderately spicy, but you can always adjust by using a little less paste, or balance with extra coconut milk and brown sugar for a milder bite.
Can I make these with vegetarian filling?
Absolutely! Substitute firm tofu or finely chopped mushrooms for the ground meat. Opt for vegetable broth and omit the fish sauce or use a vegetarian alternative. You’ll still get that wonderful curry broth pop inside.
What’s the best way to keep the filling from leaking?
Be sure to seal your dumpling wrappers tightly, pleating as you pinch around the top. Keeping the gelatin filling chilled until you’re ready to wrap makes it much easier to handle and helps prevent leaks.
Can I use store-bought dumpling wrappers?
Yes, and honestly, it saves a ton of time. Look for round wrappers in the refrigerated section of Asian grocery stores—just be careful not to let them dry out while you work, keeping them lightly covered with a towel.
What dipping sauces pair well with Thai Curry Soup Dumplings?
Soy sauce with a splash of lime juice is classic, but you can also mix it up with chili crisp, sweet chili sauce, or even a touch of coconut milk for creaminess. Fresh cilantro and a sprinkle of chili flakes are always welcome on the side.
Final Thoughts
There’s truly nothing like these Thai Curry Soup Dumplings to wow friends or simply treat yourself to something special. Each bite is a steamy, savory hug bursting with flavor and just the right touch of adventure. I hope you fall in love with them as much as I have—give this recipe a try and let your kitchen be filled with the joy of homemade dumplings!
Print
Thai Curry Soup Dumplings Recipe
- Total Time: 40 minutes (plus 2 hours chilling)
- Yield: 20 dumplings
- Diet: Non-Vegetarian
Description
Delight your taste buds with these flavorful Thai Curry Soup Dumplings. A fusion of traditional dumplings with a Thai twist creates a dish that is both comforting and exotic.
Ingredients
Curry Broth:
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.
Wrappers and Dipping Sauce:
1 package dumpling wrappers (round), water for sealing, dipping sauce (optional: soy sauce, lime juice, chopped cilantro, chili flakes)
Instructions
- Prepare Curry Broth: Heat oil, curry paste, ginger, and garlic. Add chicken broth, coconut milk, fish sauce, and brown sugar. Dissolve gelatin, chill until set, then dice.
- Make Filling: Combine ground meat, onions, soy sauce, and sesame oil. Fold in diced curry gelatin.
- Assemble Dumplings: Fill wrappers, pleat, and seal.
- Steam Dumplings: Steam for 8–10 minutes until cooked.
- Serve: Enjoy hot with dipping sauce.
Notes
- Work quickly while filling to keep the gelatin from melting.
- Dumplings can be frozen before steaming—just add 2 extra minutes to the cook time if steaming from frozen.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 2 dumplings
- Calories: 120
- Sugar: 1g
- Sodium: 340mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 25mg
