Description
Tender soup dumplings filled with savory pork, gently steamed and served in a creamy, spicy Thai red curry sauce for a comforting fusion meal.
Ingredients
Scale
- 1 pound ground pork
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 40 dumpling wrappers
- 3 tablespoons Thai red curry paste
- 1 (13.5-ounce) can coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- Red chili slices, for garnish
Instructions
- Fill a steamer pot or bamboo steamer with water and bring it to a simmer over medium heat.
- In a bowl, mix the ground pork, ginger, garlic, green onions, soy sauce, and sesame oil until well combined. Chill for 15 minutes.
- In a large skillet, add curry paste and cook for 1 minute until fragrant. Add coconut milk, chicken broth, and fish sauce. Simmer gently for 5–7 minutes.
- Place 1 teaspoon of filling in each dumpling wrapper. Wet the edges with water and pleat to seal tightly.
- Steam dumplings in batches for 7–8 minutes until translucent and cooked through.
- Add lime juice to the curry sauce. Place steamed dumplings gently into the sauce and let them sit for 1 minute to soak up flavor.
- Spoon dumplings into bowls, ladle curry over, and top with cilantro and chili slices.
Notes
- Chill the dumpling filling to make shaping easier.
- Use parchment or cabbage leaves in the steamer to prevent sticking.
- Simmer the curry sauce gently to maintain its creamy texture.
- Dumplings can be frozen uncooked for quick future meals.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Steamed and Simmered
- Cuisine: Fusion (Chinese-Thai)
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 4g
- Sodium: 820mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg