- No products in the cart.
Lemongrass Curry Soup Dumplings
Rated 5.0 stars by 1 users
Servings
2
Prep Time
1 hour
Cook Time
4 hours
Get ready for soup-dumpling-inspired bites that pack a punch! These juicy chicken dumplings are filled with a Red Boat Lemongrass Curry broth that melts as they steam, giving you a flavorful burst in every bite. With tender chicken, ginger, and fresh veggies, they’re perfect for a cozy treat. Pro tip: eat them in one bite to get all that warm, savory broth. Enjoy as-is or with a chili crisp or peanut-coconut dipping sauce for an extra kick! Recipe Source: Sylvia Nguyen from Nguyen Food Stall.
Ingredients
-
1 lb chicken wings
-
1 jar Red Boat Vietnamese Lemongrass Curry
- 1 cup water (or coconut milk/water)
- 1 ½tsp sugar
- 2 tsp salt
- 1 packet (1tbsp) gelatin powder
- Dumpling wrappers (round is best for this recipe)
-
1 lb ground chicken
- 1 tbsp finely minced ginger
- ½ cup shredded carrot
- ½ cup of chopped green scallions
-
1 tbsp of Red Boat fish sauce
- 1 tbsp cornstarch
- 1 tbsp sugar
- Salt & Pepper to taste
- Chilled and firm curry broth, fork shredded into small pieces
For gelatinous soup broth:
For dumplings:
Directions
Gelatinous Soup Broth:
In a pot, simmer chicken wings with the Red Boat lemongrass curry, water or coconut milk, sugar, and salt for 4 hours.
- Strain the broth, strain out the wings. TIP: wings can be used in a different recipe, or simply pull meat and add to white rice and veggies.
- To the broth, stir in gelatin powder until dissolved.
- Pour broth into a shallow dish, chill until firm, then shred into small pieces with a fork.
Dumplings:
In a bowl, combine ground chicken, ginger, carrot, scallions, fish sauce, cornstarch, sugar, salt, and pepper and mix well.
- Test the filling by frying a small patty to check seasoning, adjusting salt and pepper if needed.
- Gently fold in the chilled curry broth pieces so they remain visible, giving a juicy burst of broth in each bite.
- Keep the filling well-chilled to prevent the broth from melting or marinating the meat—this helps maintain the broth’s light burst effect.
- Wet the perimeter of each dumpling wrapper with water. Place a spoonful of filling in the center of each dumpling wrapper, fold in half and seal edges.
- From here you can either freeze dumplings to heat and serve later or if eating fresh, chill dumplings in the fridge for about 15 minutes. Meanwhile, set up your steamer.
- Place the dumplings on a lightly oiled steaming tray leaving enough to make sure the steam can flow through. For chilled dumpling steam for 5-8 minutes and for frozen dumplings steam for 8-10 minutes. Test dumplings for doneness.
- These dumplings are best eaten in one bite as they are extremely juicy! They’re delicious as they are but you can serve with a chili crisp or peanut coconut chili sauce for an extra kick.
- Garnish with green onions & cilantro.
