A bold Thai-Chinese fusion: silky soup dumplings filled with spiced pork-and-shrimp and a coconut red curry broth jelly that floods every bite with fragrant heat.
2cupsChicken or pork stock (low-sodium, homemade preferred)
¾cupFull-fat coconut milk (Thai brand — Aroy-D or Chaokoh)
3tbspThai red curry paste (Maesri or Lobo brand)
2Lemongrass stalks, bruised
4Thin galangal slices (or fresh ginger)
4Kaffir lime leaves (fresh or frozen)
5 ½tbspFish sauce (Tiparos or Megachef brand)
1tspPalm sugar or brown sugar
5 ¼tspUnflavored gelatin (1 packet, Knox brand)
Dumpling Wrappers
2cupsAll-purpose flour, plus extra for dusting
¾cupJust-boiled water (185°F / 85°C — not fully boiling)
¼tspFine salt
Pork & Shrimp Filling
8ozGround pork (80/20 fat ratio)
4ozRaw shrimp, finely minced
2tspSoy sauce
1tspSesame oil
1tspFresh ginger, grated
2tbspThai basil, chiffonade
1tspRed chili flakes (adjust to heat tolerance)
1tspRice wine (Shaoxing or mirin)
1Egg white
Spicy Chili-Lime Dipping Sauce
3tbspBlack rice vinegar
1tbspFresh lime juice
1tspFish sauce
1tspChili oil
1tspFresh ginger, julienned
1tspToasted sesame seeds
Make the Curry Broth Jelly (Day Before)
1
Pour chicken stock and coconut milk into a medium saucepan over medium heat. Add bruised lemongrass, galangal slices, and kaffir lime leaves. Heat until just barely simmering — do not boil or coconut milk will split.
2
Push aromatics to the side and add the red curry paste. Stir it in a cleared space for 60 seconds until fragrant and toasted, then stir into the stock.
3
Add fish sauce and palm sugar. Taste and adjust — the broth should be salty, mildly sweet, and boldly spicy. Strain through a fine-mesh sieve, discarding the solids.
4
Let broth cool to 130°F / 54°C. Sprinkle gelatin over 3 tablespoons of cold water in a small bowl; let bloom for 5 minutes. Whisk bloomed gelatin into the warm broth until completely dissolved.
5
Pour into a shallow container and refrigerate at least 4 hours or overnight until firm but jiggly. Cut into ½-inch cubes and return to fridge until needed.
Make the Dumpling Wrappers
6
Combine flour and salt in a large bowl. Add just-boiled water gradually, stirring with chopsticks until the dough forms shaggy clumps.
7
Turn out onto a lightly floured surface and knead for 8 minutes until smooth and elastic — texture should feel like an earlobe. Cover with a damp cloth and rest for 30 minutes.
8
Divide dough into 4 portions. Roll each into a ¾-inch-diameter rope and cut into ¾-inch pieces (about 30–32 total). Roll each piece into a 3½-inch circle, thinner at the edges than the center.
Make the Filling
9
Combine all filling ingredients in a bowl. Mix vigorously with chopsticks in one direction only for 2 minutes to develop a springy protein network. Refrigerate 15 minutes.
Fill, Fold & Steam
10
Hold a wrapper in your non-dominant hand, cupped slightly. Place 1 teaspoon of filling in the center, then add 2 small cold broth jelly cubes on top. Do not overfill.
11
Fold the wrapper up around the filling and create 12–14 pleats along the edge, pinching firmly toward a central point. Twist the top gently to seal. Set on a parchment-lined plate.
12
Steam in a bamboo steamer over boiling water for exactly 8 minutes. Do not lift the lid during steaming — steam loss causes uneven cooking.
Make the Dipping Sauce
13
Whisk together black rice vinegar, lime juice, fish sauce, chili oil, julienned ginger, and toasted sesame seeds. Rest 5 minutes before serving so flavors marry.
Serve
14
Transfer dumplings from steamer to a soup spoon using chopsticks. Nibble a small hole in the top, add 3–4 drops of dipping sauce, and eat the whole dumpling in one bite. Slurp the broth first if it pools in the spoon.
Nutrition Facts
6 servings
Serving size
5 dumplings (approx. 120g)
Amount per serving
Calories285
% Daily Value *
Total Fat14g18%
Saturated Fat 6g30%
Trans Fat 0g
Monounsaturated Fat 5g
Polyunsaturated Fat 2g
Cholesterol95mg32%
Sodium620mg27%
Total Carbohydrate28g11%
Dietary Fiber 1g4%
Total Sugars 3g
Includes 1g Added Sugars2%
Protein13g
Vitamin A180mcg20%
Vitamin C4mg5%
Calcium45mg4%
Iron2mg12%
Potassium310mg7%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Curry Broth Jelly (Make 24 Hours Ahead)
2cupsChicken or pork stock (low-sodium, homemade preferred)
¾cupFull-fat coconut milk (Thai brand — Aroy-D or Chaokoh)
3tbspThai red curry paste (Maesri or Lobo brand)
2Lemongrass stalks, bruised
4Thin galangal slices (or fresh ginger)
4Kaffir lime leaves (fresh or frozen)
5 ½tbspFish sauce (Tiparos or Megachef brand)
1tspPalm sugar or brown sugar
5 ¼tspUnflavored gelatin (1 packet, Knox brand)
Dumpling Wrappers
2cupsAll-purpose flour, plus extra for dusting
¾cupJust-boiled water (185°F / 85°C — not fully boiling)
¼tspFine salt
Pork & Shrimp Filling
8ozGround pork (80/20 fat ratio)
4ozRaw shrimp, finely minced
2tspSoy sauce
1tspSesame oil
1tspFresh ginger, grated
2tbspThai basil, chiffonade
1tspRed chili flakes (adjust to heat tolerance)
1tspRice wine (Shaoxing or mirin)
1Egg white
Spicy Chili-Lime Dipping Sauce
3tbspBlack rice vinegar
1tbspFresh lime juice
1tspFish sauce
1tspChili oil
1tspFresh ginger, julienned
1tspToasted sesame seeds
Directions
Make the Curry Broth Jelly (Day Before)
1
Pour chicken stock and coconut milk into a medium saucepan over medium heat. Add bruised lemongrass, galangal slices, and kaffir lime leaves. Heat until just barely simmering — do not boil or coconut milk will split.
2
Push aromatics to the side and add the red curry paste. Stir it in a cleared space for 60 seconds until fragrant and toasted, then stir into the stock.
3
Add fish sauce and palm sugar. Taste and adjust — the broth should be salty, mildly sweet, and boldly spicy. Strain through a fine-mesh sieve, discarding the solids.
4
Let broth cool to 130°F / 54°C. Sprinkle gelatin over 3 tablespoons of cold water in a small bowl; let bloom for 5 minutes. Whisk bloomed gelatin into the warm broth until completely dissolved.
5
Pour into a shallow container and refrigerate at least 4 hours or overnight until firm but jiggly. Cut into ½-inch cubes and return to fridge until needed.
Make the Dumpling Wrappers
6
Combine flour and salt in a large bowl. Add just-boiled water gradually, stirring with chopsticks until the dough forms shaggy clumps.
7
Turn out onto a lightly floured surface and knead for 8 minutes until smooth and elastic — texture should feel like an earlobe. Cover with a damp cloth and rest for 30 minutes.
8
Divide dough into 4 portions. Roll each into a ¾-inch-diameter rope and cut into ¾-inch pieces (about 30–32 total). Roll each piece into a 3½-inch circle, thinner at the edges than the center.
Make the Filling
9
Combine all filling ingredients in a bowl. Mix vigorously with chopsticks in one direction only for 2 minutes to develop a springy protein network. Refrigerate 15 minutes.
Fill, Fold & Steam
10
Hold a wrapper in your non-dominant hand, cupped slightly. Place 1 teaspoon of filling in the center, then add 2 small cold broth jelly cubes on top. Do not overfill.
11
Fold the wrapper up around the filling and create 12–14 pleats along the edge, pinching firmly toward a central point. Twist the top gently to seal. Set on a parchment-lined plate.
12
Steam in a bamboo steamer over boiling water for exactly 8 minutes. Do not lift the lid during steaming — steam loss causes uneven cooking.
Make the Dipping Sauce
13
Whisk together black rice vinegar, lime juice, fish sauce, chili oil, julienned ginger, and toasted sesame seeds. Rest 5 minutes before serving so flavors marry.
Serve
14
Transfer dumplings from steamer to a soup spoon using chopsticks. Nibble a small hole in the top, add 3–4 drops of dipping sauce, and eat the whole dumpling in one bite. Slurp the broth first if it pools in the spoon.
AuthorEmma food bloggerDifficultyAdvanced
