Recipe: Red Curry Dumplings

Dumplings only seem complicated but in the end they’re actually very simple even though they do take a lot of folding which can be meticulous. I was able to whip up a batch of 40 of these little dumplings in just under 90 minutes and it was enough for more than 3 meals for the two of us over the week.

Red Curry Dumplings
Yields 50
  1. 3/4 lb turkey, cooked and drained
  2. 2 scallions, roughly chopped
  3. 2 tsp grated ginger root
  4. 4 tsp Thai red curry paste
  5. 1 tsp fish sauce
  6. 2 Tbsp reduced-sodium soy sauce
  7. 1 tsp sesame oil
  8. 1/2 tsp lime zest
  9. wonton wrappers
  1. In a bowl combine the turkey, scallions, ginger, curry paste and fish sauce, soy sauce, sesame oil and lime zest.
  2. To fill the wontons: Set out a small bowl of water. Working with 1 wonton wrapper at a time, place 1 teaspoon of the mixture in the center. Wet your finger and run it around the edge of the wonton wrapper. Then, pull all corners to the center, and pinch to seal the dumpling. Repeat with remaining wontons and filling.
  3. To cook the wontons: In a large nonstick frying pan, heat the vegetable oil over medium heat. Place the dumplings flat side down in the pan, and cook for 1 minute until the bottoms are brown.
  4. Remove the pan from the heat, and carefully pour in 1/2 cup water. Immediately cover the pan, and return it to the heat. Cook until the water is almost evaporated, approximately 3 minutes. Then, uncover, and cook until the remaining water evaporates.
  5. Serve hot with a side of soy and mirin mixed together.
Adapted from The Perfect Pantry
Mab Made Food

Leave a Reply