Juicy and savory curry pork dumplings are here to save you! This is the perfect meal to prep ahead and its so versatile. You can have these dumplings with dip, in soup, alone or dredged in copious amounts of chili oil. Take your pick.

These dumplings are inspired by every bite of curry i’ve ever had growing up (which is a lot coming from a Guyanaese/ Caribbean household) and ever dumpling I have ever loved (which is massive because who doesn’t like a delicious dumpling in any shape or form) Let’s get started!

Here is what you need:

For the Dumpling Filling

1/2 of medium sized white/yellow onion chopped

3-5 cloves of garlic minced

1 packet of Homiah’s Malaysian Red Curry

16 oz of ground pork

1/2 medium sized red onion

1/2 cup of chopped cabbage

2 tsp of salt

1/2 tsp of baking soda

1/4 cup of rice vinegar

1/4 cup of mirin

Pepper

drizzle of sesame oil

Dumpling wrappers from Twin Marquis may be the most convenient

Dumpling Skirt Slurry:

2 tsp of flour

Tiniest pinch of salt

1/3 cup of water

Sambal Yogurt Dip:

1 heaping tsp of Sambal Seaweed Chili Crunch

1/3 cup of full fat greek yogurt

1 tbs of rice vinegar

1 tsp of mirin OR a squeeze of honey

Prep Time: 30 Minutes—Active Time 25 Minutes—55 Minutes Total

1. To a sauté pan add the white onions and garlic and Homier Red Curry and let it cook for about 2-3 minutes. Set aside in a bowl when ingredients become fragrant.

2. Add all dumpling filling ingredients to a bowl and mix together.

Wrapping the Dumpling:

1. Take your dumpling wrappers and dip ever so gently the rim of the wrapper in a bowl of room temp. water,

2. Place a tsp amount of filling in your wrapper and gently press the edges together starting from the middle and moving outwards.

3. Make sure the edges are sealed.

Cooking Method:

1. For this cooking method with dumpling skirt, we can pan fry the dumplings.

2. Drizzle a little oil in a pan and turn the heat up to medium. Place 6-10 dumplings in the pan and let it pan fry for 2-3 minutes.

3. While it is cooking you can make the dumpling skirt slimy. Start by adding the flour in a bowl and SLOWLY mix in the water. This ensures there are no lumps and bumps (do not do what I did and pour the water right over. If you do, no big deal just get a whisk and that will help the mixture homogenize)

4. After 2-3 minutes turn the dumplings over and add the slurry all around. Cover with lid and let cook until slurry becomes all crispy and lacy (it will start to separate from pan which is a good sign) This should take around 2 minutes.

Dip:

1. Mix all dip ingredients and plate, place an extra heaping spoon of samba to the middle of dip.

Enjoy your dumplings on the side or feel free to drizzle dip all over! The best part is, you can freeze the remaining dumpling and have quick and easy versatile meals all week long.

Pro Top:

I have tried the slurry with flour, I have also tried it with corn starch, you can try one and see which you prefer!