Thai Curry Soup Dumplings Recipe
If you’ve ever dreamed of a dumpling that bursts open with aromatic Thai flavors, these Thai Curry Soup Dumplings are about to become your new obsession. Imagine tender wrappers enveloping juicy chicken or tofu, a pop of fresh herbs, and, the moment you bite in, a rush of silky curry broth. This playful spin on the beloved xiao long bao takes everything we love about Thai curry and wraps it into a steamy, delicious bite. Whether you’re hosting friends or just feeling adventurous in your own kitchen, Thai Curry Soup Dumplings are pure gold for anyone craving something soulful, spicy, and totally slurp-worthy.
Ingredients You’ll Need
Every ingredient here plays a special role in layering flavor, building structure, or creating that craveable pop of color. Short and simple, but each one is absolutely essential for authentic Thai Curry Soup Dumplings that really shine.
- Chicken or vegetable broth: This sets the base for your curry-infused soup gel.
- Red Thai curry paste: Brings bold color, heat, and that unmistakable Thai fragrance.
- Fish sauce (or soy sauce): Adds depth, saltiness, and that little umami kick; go soy for a vegetarian batch.
- Sugar: Just a touch balances out the heat and salt, rounding the flavor.
- Unflavored gelatin (or agar-agar): Sets the soup into cubes that melt perfectly inside the dumpling.
- Ground chicken or tofu: The protein centerpiece; both versions are flavorful and juicy.
- Garlic (minced): No Thai flavor bomb is complete without this aromatic staple.
- Ginger (grated): Adds brightness and warmth to the filling.
- Scallions (chopped): Green pops of freshness in every bite.
- Thai basil or cilantro (chopped): These herbs bring authentic fragrance and a vibrant finish.
- Soy sauce: Provides depth and a savory backbone to the filling.
- Sesame oil: Just a splash adds a toasty, nutty aroma.
- Dumpling wrappers: Ready-made or homemade, these hold everything together for the perfect bite.
How to Make Thai Curry Soup Dumplings
Step 1: Make the Soup Gel
Start by capturing the essence of Thai curry in a silky soup gel. In a small saucepan, combine your broth, red curry paste, fish sauce (or soy sauce), and sugar. Let it simmer gently so those flavors can mingle. Sprinkle in your gelatin (or agar-agar for a vegetarian version) while whisking, making sure it dissolves completely for a perfectly smooth gel. Pour the mixture into a shallow dish, pop it in the fridge, and let the magic happen for a couple of hours. Once it’s set firm, dice the gel into tiny cubes. These little treasures are what make Thai Curry Soup Dumplings so irresistibly juicy inside.
Step 2: Prepare the Filling
While your soup gel chills, mix up the filling. In a bowl, blend your ground chicken or tofu with the garlic, ginger, scallions, herbs, a dash of soy sauce, and a hint of sesame oil. As soon as your soup gel is fully set and cold, gently fold in about half a cup of those gel cubes. Be careful not to overmix—you want every dumpling to hide pockets of that flavorful soup. Keep the filling chilled until you’re ready to wrap so the gel stays firm.
Step 3: Assemble the Dumplings
This is where the fun happens. Place a round dumpling wrapper in your palm, add a generous teaspoon of filling to its center, then wet the edge with a little water. Carefully pleat and seal the wrapper, tucking everything into a neat little pouch. The secret to authentic Thai Curry Soup Dumplings is making sure they’re tightly sealed, so none of that liquid gold escapes! Repeat this process until you’ve used all the filling and wrappers.
Step 4: Steam the Dumplings
Line your steamer basket with parchment paper so the dumplings don’t stick. Arrange them with plenty of space in between for even cooking and steam circulation. Steam over boiling water for about 8 to 10 minutes. You’ll know they’re ready when the wrappers look glossy and just slightly translucent, and your kitchen smells like the best Thai restaurant in town.
How to Serve Thai Curry Soup Dumplings
Garnishes
The right garnish takes Thai Curry Soup Dumplings from homemade to show-stopping. Sprinkle freshly chopped Thai basil or cilantro on top, and don’t forget thinly sliced chilies for a hit of color and heat. A final drizzle of coconut-lime dipping sauce brings out even more Thai vibrance.
Side Dishes
Balance out the spicy, savory filling with cool cucumber salad, a drizzle of sweet chili sauce, or a crisp mango slaw. Light soups or steamed greens are also perfect, letting the dumplings remain the star.
Creative Ways to Present
Serve each dumpling in a Chinese soup spoon with a spoonful of extra broth or dipping sauce. For a fun twist, create a DIY dumpling bar where guests can garnish their own with herbs, crunchy toppings, or various sauces. Thai Curry Soup Dumplings look fantastic in a bamboo steamer right at the table for that restaurant-style wow factor.
Make Ahead and Storage
Storing Leftovers
If there are any dumplings left (a rare occurrence!), let them cool to room temperature before arranging in a single layer in an airtight container. Store them in the refrigerator for up to two days, keeping a paper towel underneath to help absorb extra moisture and prevent sogginess.
Freezing
Thai Curry Soup Dumplings freeze beautifully, making them an excellent make-ahead treat. Arrange uncooked dumplings on a baking sheet in a single layer and freeze until solid, then transfer to a zip-top bag. They’ll keep for up to two months, and you can steam them straight from the freezer—no need to thaw.
Reheating
To reheat, simply steam refrigerated or frozen dumplings over boiling water until they’re hot throughout—about 4-5 minutes for refrigerated and 8-10 minutes for frozen. Avoid microwaving if possible, as that can cause the delicate wrappers to toughen or tear.
FAQs
Can I use store-bought dumpling wrappers for Thai Curry Soup Dumplings?
Absolutely! Store-bought wrappers are not only convenient but deliver great results. Look for round, thin wrappers in the refrigerated section of most Asian markets or well-stocked supermarkets. Homemade wrappers are wonderful, but definitely not essential here.
How do I keep the soup gel from leaking out?
Keep your soup gel cubes very cold when folding into the filling, and make sure to seal the dumplings well with enough pleats and a dampened edge. Steaming the dumplings rather than boiling also helps prevent leaks and maintains that perfect burst of soup inside.
Is there a vegetarian version of Thai Curry Soup Dumplings?
Yes! Substitute vegetable broth for the soup gel base, tofu for the chicken, and soy sauce (plus agar-agar instead of gelatin) to keep everything plant-based. The result is just as flavorful and aromatic, with all the iconic Thai flavors you crave.
Can I prep Thai Curry Soup Dumplings in advance for a party?
Definitely. You can make the soup gel and filling a day ahead, and even assemble the dumplings several hours before steaming. Just cover them tightly and keep refrigerated until you’re ready to cook so the wrappers don’t dry out.
How spicy are these soup dumplings?
The heat level all depends on your curry paste! Most store-bought red Thai curry pastes have a moderate spice that combines well with the broth and protein, but you can always dial it up or down by adjusting the curry paste or garnishes like fresh chili.
Final Thoughts
If you’re ready to wow your friends, family, or maybe just treat yourself to something truly special, Thai Curry Soup Dumplings deserve a spot in your kitchen adventure. They’re fun to make, deeply comforting, and utterly memorable. Give them a try—your taste buds will thank you!
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Thai Curry Soup Dumplings Recipe
- Total Time: 55 minutes
- Yield: 20–24 dumplings 1x
- Diet: Non-Vegetarian
Description
These Thai Curry Soup Dumplings are a delightful fusion of Thai flavors and traditional dumplings. Bursting with a savory soup gel center, these dumplings are a unique and flavorful appetizer that will impress your guests.
Ingredients
For the soup gel:
- 1½ cups chicken or vegetable broth
- 1 tbsp red Thai curry paste
- 1 tsp fish sauce (or soy sauce for vegetarian)
- ½ tsp sugar
- 1½ tsp unflavored gelatin (or agar-agar for vegetarian option)
For the filling:
- ½ lb (225g) ground chicken or tofu
- 1 garlic clove (minced)
- 1 tsp ginger (grated)
- 1 tbsp scallions (chopped)
- 1 tbsp Thai basil or cilantro (chopped)
- 1 tsp soy sauce
- ½ tsp sesame oil
For the wrappers:
- 20–24 round dumpling wrappers (or homemade)
Instructions
- Make the soup gel: In a small saucepan, combine broth, curry paste, fish sauce, and sugar. Bring to a simmer, then whisk in the gelatin until fully dissolved. Pour into a shallow dish and refrigerate for at least 2 hours until firm. Once set, finely dice the gel into small cubes.
- Prepare the filling: In a bowl, mix ground chicken (or tofu) with garlic, ginger, scallions, herbs, soy sauce, and sesame oil. Gently fold in about ½ cup of the diced soup gel. Keep chilled until ready to use.
- Assemble dumplings: Place a dumpling wrapper in your hand. Add 1 heaping teaspoon of filling to the center. Wet the edges with water, then pleat and pinch to seal the dumpling into a pouch. Repeat with remaining wrappers and filling.
- Steam the dumplings: Place dumplings in a parchment-lined steamer basket, leaving space between each. Steam over boiling water for 8–10 minutes, or until cooked through.
Notes
- Make sure the soup gel is cold when folding into the filling to keep it intact.
- These are best enjoyed immediately after steaming to experience the burst of soup inside.
- Prep Time: 45 minutes (includes chilling time)
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 4 dumplings
- Calories: 180
- Sugar: 2g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg
