Crispy Red Curry Dumplings with Coconut Sauce

It is consistently hot in Texas with temperatures in the upper 90’s for weeks now. This weekend I was planning on making dinner with my best friend Cleg, one of the few guys out there who actually enjoys learning about food and cooking, and I knew we were probably going to do some finger foods, something that was fun to eat and easy to make. While brainstorming I remembered a crispy dumpling dish that had red curry and a coconut sauce, made by a long gone restaurant called Lumi Empanada, located in uptown Dallas. I remember wanting to recreate their red curry dumplings so bad. It’s too bad they closed, I was so sad for awhile I gave up on enjoying dumplings anywhere else for a while. So, without knowing how they were going to turn out, we decided to experiment and we were quite happy with the results. The dumplings came out flavorful, juicy, crispy….bascially all you’d ever want from a dumpling. The creamy coconut sauce was a good balance of sweet, rich, and savory and went well with the dumplings. This recipe is a really close duplicate of Lumi Empanda’s. I can’t wait to make some more of these for the next party I’m going to. It’s definitely a dish to be shared with others.

Serves 4

Ingredients:

  • 1 1/2 pounds of ground pork
  • 2 sprigs of green onion sliced thinly
  • 1 shallot, minced (optional since you already have green onions)
  • 1 tablespoon of fish sauce
  • 1 tablespoon of sugar
  • 2Β  tablespoons of red curry paste
  • 2 tablespoons of chopped lemongrass
  • 2 cloves of garlic, minced
  • 1 package of gyoza/dumpling wrappers
  • 1 beaten egg in a bowl
  • vegetable oil
  1. In a large bowl, add pork, green onion, shallot, fish sauce, sugar, 2 tablespoons of red curry paste, lemon grass, and 1/2 of the garlic and mixed evenly.
  2. Take 1 gyoza/dumpling wrapper and spoon 1 tablespoon of the meat mixture in the middle. With your finger apply some of the eggwash on the edge and press together. Use a fork to seal the edges, they should look like half moons or mini pies.
  3. In a non stick pan on medium heat, add 2 teaspoons of vegetable oil and add 1/4 of the prepared gyoza and spread evenly on pan. You should hear the pan sizzle when you add them. Spoon 1 tablespoon of water into the pan and cover with lid. Cook for 3-4 minutes, uncover lid and flip the gyoza. Cover lid again and cook for another 2 minutes. They should be golden brown, be careful not to burn them. Move crispy gyozas to a clean plate. Garnish with chopped cilantro or green onions if desired.

Red Curry Coconut Sauce

  • 1 tablespoon vegetable oil
  • 1 can of coconut milk
  • 2 teaspoon of sugar
  • a few drops of concentrated fish sauce (optional)
  • 2 tablespoons of red curry paste
  • 1 shallot, peeled and cut in half
  • 1 cloves of garlic, minced

Sauce:

  1. Heat 1 tablespoon of vegetable oil in a small sauce pan over medium high heat.
  2. Add red curry paste and stir for a few seconds. Add the garlic, shallot, sugar, and fish sauce, then coconut milk.
  3. Allow to simmer for about 10 minutes on low heat and serve with dumplings.
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