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Curry Dumpling Soup: A Flavorful & Easy Recipe

  • Total Time: 90 minutes
  • Yield: 6-8 servings 1x

Description

Savory curry dumpling soup with homemade pork dumplings, flavorful coconut curry broth, and tender vegetables.

Ingredients

Scale
  • 1 ½ cups all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • ½ cup cold water
  • 1 tablespoon vegetable oil
  • 1 pound ground pork (or chicken or turkey)
  • 1 cup finely chopped napa cabbage
  • ½ cup finely chopped green onions
  • 2 tablespoons grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon ground white pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tablespoons curry powder (adjust to taste)
  • 1 teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon coriander powder
  • Pinch of cayenne pepper (optional)
  • 6 cups chicken broth (or vegetable broth)
  • 1 (13.5 oz) can coconut milk
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce (optional, but adds depth)
  • 1 lime, juiced
  • 1 cup chopped carrots
  • 1 cup chopped potatoes (Yukon gold or red potatoes work well)
  • 1 cup chopped bell peppers (any color)
  • Salt and pepper to taste
  • Fresh cilantro, chopped
  • Green onions, sliced
  • Lime wedges
  • Sriracha or chili oil

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
  2. Add Water and Oil: Gradually add the cold water and vegetable oil to the flour mixture. Mix until a shaggy dough forms.
  3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic.
  4. Rest the Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
  5. Combine Filling Ingredients: In a large bowl, combine the ground pork (or your chosen protein), chopped napa cabbage, green onions, grated ginger, minced garlic, soy sauce, sesame oil, white pepper, and red pepper flakes (if using).
  6. Mix Thoroughly: Use your hands to thoroughly mix all the ingredients together until well combined.
  7. Taste and Adjust: Take a small amount of the filling and cook it in a pan to taste. Adjust the seasonings as needed.
  8. Divide the Dough: After the dough has rested, divide it in half. Keep one half wrapped in plastic wrap.
  9. Roll Out the Dough: On a lightly floured surface, roll out the dough into a thin sheet, about 1/8 inch thick.
  10. Cut Out Circles: Use a cookie cutter (about 3 inches in diameter) or a glass to cut out circles from the dough.
  11. Fill the Dumplings: Place a small spoonful (about 1 teaspoon) of the filling in the center of each dough circle.
  12. Seal the Dumplings: Moisten the edges of the dough circle with water. Fold the dough in half to form a half-moon shape. Pinch the edges tightly to seal. You can also create pleats along the edge.
  13. Repeat: Repeat the process with the remaining dough and filling. Place the dumplings on a lightly floured baking sheet.
  14. Sauté Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
  15. Add Spices: Add the curry powder, turmeric powder, cumin powder, coriander powder, and cayenne pepper (if using) to the pot. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
  16. Add Broth and Coconut Milk: Pour in the chicken broth (or vegetable broth) and coconut milk. Stir well to combine. Bring the mixture to a simmer.
  17. Add Vegetables: Add the chopped carrots, potatoes, and bell peppers to the pot. Simmer for 15-20 minutes, or until the vegetables are tender.
  18. Season the Broth: Stir in the soy sauce and fish sauce (if using). Taste and adjust the seasonings as needed. Add salt and pepper to taste.
  19. Cook the Dumplings: Gently drop the dumplings into the simmering curry broth. Cook for 5-7 minutes, or until the dumplings float to the surface and are cooked through.
  20. Add Lime Juice: Stir in the lime juice just before serving.
  21. Serve: Ladle the curry dumpling soup into bowls. Garnish with fresh cilantro, sliced green onions, lime wedges, and sriracha or chili oil, if desired.

Notes

  • Vegetarian Option: Substitute the ground pork with crumbled tofu or a mixture of finely chopped mushrooms and vegetables. Use vegetable broth instead of chicken broth.
  • Spicy Soup: Add more cayenne pepper or a chopped chili pepper to the curry broth for a spicier soup.
  • Different Vegetables: Feel free to add other vegetables to the soup, such as spinach, bok choy, or mushrooms.
  • Freezing Dumplings: You can freeze the uncooked dumplings for later use. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. Cook them directly from frozen, adding a few extra minutes to the cooking time.
  • Make Ahead: The curry broth can be made ahead of time and stored in the refrigerator for up to 3 days. The dumplings can also be made ahead of time and stored in the refrigerator for up to 24 hours before cooking.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes

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Find it online: https://recipesgrape.com/curry-dumpling-soup/