Description
This innovative Soup Dumplings recipe features a delicate pork and shrimp filling encased in thin dumpling wrappers, infused with a flavorful broth inside. Paired with a rich and aromatic Thai Red Curry Sauce made from coconut milk, red curry paste, and fragrant kaffir lime leaves, this dish offers an exciting fusion of Chinese and Thai cuisines. Steamed to perfection, these dumplings make an impressive appetizer or main course that’s both comforting and exotic.
Ingredients
Scale
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 Dumpling Filling: Finely mince the shrimp and mix it with the ground pork, ginger, soy sauce, rice wine, sesame oil, and chopped green onions until the mixture becomes sticky and well combined.
- Add the Broth: Heat the chicken stock until warm, then allow it to cool slightly. Gradually pour the warm stock into the meat mixture while gently mixing to incorporate the broth evenly. This will create the soup inside the dumplings.
- Assemble the Dumplings: Place a small spoonful of the filling into the center of each dumpling wrapper. Carefully fold the edges of the wrapper around the filling, pinching the top firmly to seal and create a pouch-like dumpling. Repeat until all dumplings are formed.
- Make the Thai Red Curry Sauce: In a saucepan over medium heat, combine the red curry paste and coconut milk, stirring to blend. Add the chicken stock, fish sauce, and brown sugar. Stir well and bring the sauce to a gentle simmer.
- Simmer the Sauce: Let the sauce cook for about 5 to 7 minutes to allow the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
- Add Final Flavorings: Add the lime juice and kaffir lime leaves to the sauce, stirring to incorporate. Adjust the seasoning if necessary according to your taste preferences, then remove from heat.
- Steam the Dumplings: Arrange the dumplings in a single layer in a steamer basket lined with parchment or cabbage leaves to prevent sticking. Steam over boiling water for 8 to 10 minutes until the dumplings are fully cooked and the broth inside is hot and soupy.
- Serve: Plate the steamed dumplings and generously spoon the warm Thai red curry sauce over them. Garnish with fresh cilantro leaves and lime wedges for added brightness and aroma.
Notes
- Ensure the chicken stock is warm but not boiling when mixing with the pork and shrimp to prevent cooking the meat prematurely.
- If you cannot find dumpling wrappers, wonton wrappers can be used as a substitute.
- Kaffir lime leaves are optional but highly recommended for authentic flavor; they can be removed before serving.
- Use a bamboo steamer or metal steamer basket to steam the dumplings evenly.
- Serve immediately to enjoy the hot broth inside the dumplings.
