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Curry-spiced coconut broth surrounds dumplings and optional vegetables. Choose dumplings with clear cooking instructions; floating alone does not establish that a raw filling is cooked.
Follow their package instructions, including whether to cook from frozen. Do not apply one five-minute timing to every size and filling.
Ingredients and measurements
- 1 tablespoon vegetable oil; 1 small onion, finely chopped
- 2 cloves garlic, minced; 1 teaspoon ginger, grated
- 1 tablespoon curry powder; 1 teaspoon turmeric
- ½ teaspoon chili flakes, optional; 4 cups chicken or vegetable broth; 1 cup coconut milk
- 1 tablespoon soy sauce; 1 teaspoon fish sauce, optional
- 1 teaspoon sugar; Salt and pepper to taste
- 12-15 store-bought or homemade dumplings (chicken, shrimp, or vegetarian); 1 cup baby spinach or bok choy
- ½ cup sliced mushrooms; ½ cup shredded carrots; Chopped cilantro or green onions for garnish
Preparation and baking
- Stage 1
Heat oil in a soup pot and soften onion. Stir in garlic and ginger briefly, then curry powder, turmeric and optional flakes without allowing them to burn.
- Stage 2
Add broth, coconut milk, soy sauce, optional fish sauce and sugar. Simmer gently for about ten minutes and taste before adding salt.
- Stage 3
If using mushrooms or carrots, add them early enough to become tender. Cut bok choy stems small and add before the tender leaves.
- Stage 4
Cook the dumplings according to their package or a reliable recipe for that specific filling. Simmer directly in the soup only when those directions allow boiling; otherwise cook separately and add when done. Check meat-filled dumplings meet the required safe temperature for their filling.
- Stage 5
Add spinach or tender bok choy leaves near the end. Divide cooked dumplings among bowls, ladle over broth and vegetables, and finish with cilantro or green onion.
Check the center reaches 165°F. A floating wrapper may still contain a cool center.
Can frozen dumplings go in?
Use vegetable broth, vegetarian dumplings and omit fish sauce. Check curry powder and other packaged ingredients.
What about raw poultry filling?
Thin greens soften quickly; carrots, mushrooms and bok choy stems generally need longer to become tender.
How do I make it vegetarian?
Refrigerate promptly in shallow covered containers within two hours, or one hour above 90°F. Keep at 40°F or colder. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Why add vegetables at different times?
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas. This is an editorial revision of the archived recipe with clarified preparation and ingredient allocation. A Pinch Of Lemon has not kitchen-tested this version. The reference supports temperature guidance, not the complete recipe formula. Existing photographs are illustrative. Reference: FoodSafety.gov cooking temperatures.
Common Questions About This Recipe
- Can frozen dumplings go in?
Follow their package instructions, including whether to cook from frozen. Do not apply one five-minute timing to every size and filling.
- What about raw poultry filling?
Check the center reaches 165°F. A floating wrapper may still contain a cool center.
- How do I make it vegetarian?
Use vegetable broth, vegetarian dumplings and omit fish sauce. Check curry powder and other packaged ingredients.
- Why add vegetables at different times?
Thin greens soften quickly; carrots, mushrooms and bok choy stems generally need longer to become tender.