Description
Thai Curry Soup Dumplings combine the comforting appeal of traditional soup dumplings with bold Thai flavors. These delicate dumplings feature a vibrant red curry soup gelée encased in tender wrappers filled with seasoned ground chicken or pork. Steamed to perfection, they burst with a savory, spicy broth and a blend of aromatic spices, making a unique appetizer perfect for impressing guests or enjoying an exotic treat at home.
Ingredients
Scale
For the Soup Gelée
- 1 cup chicken or vegetable broth
- 2 teaspoons Thai red curry paste
- 1 teaspoon soy sauce or fish sauce
- ½ teaspoon sugar
- 1 tablespoon unflavored gelatin
For the Filling
- ½ pound ground chicken or pork
- 1 tablespoon red curry paste
- 1 teaspoon grated ginger
- 1 teaspoon soy sauce
- 1 green onion, finely chopped
- 1 teaspoon sesame oil
For the Wrappers
- 24 round dumpling wrappers (gyoza or wonton wrappers)
For Cooking
- 1 tablespoon neutral oil (for steaming)
- Cabbage leaves or parchment (to line steamer)
Optional Garnish
- Chopped cilantro
- Lime wedges
- Thai chili oil
Instructions
- Prepare the Soup Gelée: In a small saucepan, bring the chicken or vegetable broth, red curry paste, soy or fish sauce, and sugar to a gentle simmer, whisking to combine the flavors thoroughly. Remove from heat and evenly sprinkle the unflavored gelatin over the surface. Let it sit for 1 to 2 minutes to soften the gelatin. Then stir until fully dissolved. Pour the mixture into a shallow dish and refrigerate for at least 1 hour until it sets firmly into a gelée.
- Dice the Gelée: Once the gelée is fully set, use a sharp knife to finely dice it into small cubes. These cubes will provide the flavorful broth inside the dumplings.
- Make the Filling: In a mixing bowl, combine the ground chicken or pork with red curry paste, grated ginger, soy sauce, chopped green onion, and sesame oil. Mix thoroughly until you achieve a smooth and well-blended filling. Gently fold in the diced gelée cubes, distributing them evenly without letting them melt into the meat mixture.
- Assemble the Dumplings: Place one tablespoon of the filling in the center of each dumpling wrapper. Moisten the edges of the wrapper with a little water to help seal. Fold the wrapper and pleat the edges carefully to seal the filling and gelée inside. Place the assembled dumplings on a parchment-lined tray and cover them with a damp towel to keep them moist during assembly.
- Steam the Dumplings: Bring water to a boil in a steamer pot. Line the steamer basket with cabbage leaves or parchment paper and lightly brush with neutral oil to prevent sticking. Arrange the dumplings in a single layer, making sure they do not touch. Steam the dumplings for 8 to 10 minutes until the meat is fully cooked and the soup inside is hot and liquid.
- Serve: Remove the steamed dumplings carefully from the steamer. Serve immediately hot with optional garnishes like Thai chili oil, fresh cilantro, and lime wedges for added flavor and zest.
Notes
- Keep the soup gelée cold while handling to prevent it from melting into the filling.
- You can freeze the assembled dumplings and steam them directly from frozen; add 2 to 3 extra minutes to the steaming time.
- Adjust the spice level by choosing a milder red curry paste or by adding coconut milk to the broth before setting it into gelée.
