Description
These Thai dumplings are filled with a flavorful filling and encase a delicious soup broth gelée that melts while steaming.
Ingredients
Scale
- 1 cup chicken broth (or vegetable broth)
- 1 tablespoon Thai red curry paste
- 1 teaspoon fish sauce
- ½ teaspoon grated ginger
- 1 garlic clove, minced
- ½ cup canned coconut milk
- 1 packet unflavored gelatin (about 2½ teaspoons)
- 1 cup ground chicken or ground lamb
- 1 tablespoon Thai red curry paste
- 1 tablespoon coconut milk
- 1 tablespoon chopped green onion
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- ½ teaspoon salt
- 2 cups all-purpose flour
- ¾ cup boiling water
Instructions
- Make the Broth Gelée: Start by infusing your broth. In a small saucepan over medium heat, combine chicken broth, red curry paste, fish sauce, ginger, garlic, and coconut milk. Let it simmer gently for 5 minutes to develop flavor. Turn off the heat and sprinkle the gelatin evenly over the hot broth, whisking well to dissolve. Pour the mixture into a shallow dish and chill in the refrigerator for at least 2 hours, or until firm. Once set, cut the gelled broth into small cubes — these are your “soup bombs” that will melt inside the dumplings as they steam.
- Prepare the Dumpling Dough: Place flour in a large mixing bowl. Slowly pour in boiling water while stirring with chopsticks or a wooden spoon. Mix until shaggy, then knead into a soft dough. Cover with a damp towel and let it rest for 30 minutes.
- Mix the Filling: In a medium bowl, mix ground chicken (or lamb), red curry paste, coconut milk, green onions, garlic, ginger, and salt. Stir until well combined. Fold in the chilled broth cubes gently so they’re evenly distributed.
- Shape the Dumplings: Divide rested dough into small balls (about 20 grams each). Roll each one into a thin circle, keeping the center slightly thicker. Place a spoonful of filling in the center and pleat the edges up, sealing tightly at the top.
- Steam and Serve: Place the dumplings on parchment-lined steamer baskets or cabbage leaves to prevent sticking. Steam over boiling water for 8–10 minutes, until the filling is cooked through and the dough turns slightly translucent. Serve immediately, while hot and soupy.
Notes
- Ensure to let the broth gelée set appropriately before using it in the dumplings.
- Practice pleating the dumplings to avoid holes; they should be sealed tightly for best results.
- These dumplings can be frozen before steaming; just steam them straight from the freezer.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 4 dumplings
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg