Curry Dumplings with Noodles

Ingredient Notes and Substitutes

• Aromatics: Fresh garlic and red chilies. I used Thai Bird’s Eye red chilies which are fiery hot but you can leave them out for a milder flavor or use another variety that is easily available to you.
• Yellow Onion: Cutting them into thick slices makes them sweet once cooked and adds texture to the curry sauce.
• Peanut Oil: Or use any neutral cooking oil.
• Pure Chili Oil: A chili oil without any sediment (flakes or seeds) that we’ll use for cooking. Omit for a milder flavor.
• Curry Powder: Use your favorite brand! I’ve tested this recipe with Ducros curry powder and a Thai curry powder – No 1 Hand Brand Classic Curry Powder. Both resulted in an incredibly flavorful curry sauce with the Ducros curry powder being spicier. Opt for a mild, medium, or hot curry powder based on your preference.
• Coconut Milk: Use full-fat for the best flavor and creamy texture. You’ll only need a small amount, not a full can, to make the creamy curry sauce to coat the dumplings and noodles.
• Chicken Broth: I used Better Than Bouillon Roasted Chicken Base and hot water to make the broth but you can use store-bought or homemade chicken broth or stock too.
• Low Sodium Light Soy Sauce: Adds savory umami notes and flavor depth. You can substitute with fish sauce if you like.
• Seasonings: Fresh cracked black pepper, sea salt, ground white pepper, white sugar to balance the heat and savory flavors. White pepper is hotter than black pepper and has an earthier flavor. Substitute with more black pepper if you don’t have it on hand. For sugar, you could also use coconut sugar or palm sugar instead.
• Frozen Dumplings: I like mini Bibigo Chicken Breast Dumplings but you can use any type of dumplings you love. Chicken, shrimp, pork, beef or veggie dumplings would all be delicious in the coconut milk curry sauce.
• Dried Knife Cut Noodles: Also known as Taiwan knife-sliced noodles, knife-shaved noodles, squiggly noodles (Trader Joe’s version), and dāoxiāomiàn in Chinese. They are a type of Chinese wheat noodles from the Shanxi province. They’re wide noodles with ruffled edges, a result of them being hand-sliced from a large piece of dough directly into a pot of boiling water. I’ve used the dried version like in these Spicy Pork Knife Cut Noodles. You can find them in packages at Asian and Chinese supermarkets. Feel free to use any type of noodles you have on hand or love.
• To Serve (optional): Top with Sichuan chili crisp or chili crunch (my current obsession is Fly By Jing Xtra Spicy Sichuan Chili Crisp which is SO GOOD!), fresh chopped cilantro (coriander), or spring onion (scallion/green onions). You can also serve with some boiled or steamed bok choy, Chinese broccoli, or other Asian greens either on the side or in your bowl of curry dumpling noodles.

How to Make Curry Dumplings and Noodles – Step-by-Step

Sauté the yellow onion in peanut oil and chili oil in a nonstick pot until translucent. Add the garlic and red chilies and sauté until fragrant (image 1). Add the curry powder (image 2) and mix to combine to bloom the spices (image 3). Pour in the coconut milk and chicken broth (image 4). Stir in the seasonings – soy sauce, black pepper, white pepper and sugar (image 5) and bring to a gentle simmer. Switch off the heat.

Cook your noodles in a separate pot of boiling water. Transfer to the pot with the curry sauce. Then cook the dumplings in the same pot of boiling water and add to the pot with the curry sauce and noodles (image 6). Gently mix to combine until everything is evenly coated in the curry sauce.

Divide evenly into bowls and sprinkle with chopped cilantro and/or spring onion. Top with chili crisp, chili crunch or your favorite chili oil and enjoy!

What to Serve with Curry Dumplings?

I like to boil some sliced Chinese broccoli (‘gai lan’)and add to my bowl of curry dumplings with noodles or serve it on the side with a sprinkle of salt. Other Asian green veggies that would pair well with the coconut milk curry sauce would be baby bok choy, choy sum, and Chinese baby spinach. Or you can serve with any boiled, steamed or sautéed veggies you love on the side too.

Storing and Reheating Leftovers

Store leftover curry sauce in a sealed airtight container in the fridge for up to 2-3 days. Reheat in a pot on the stovetop over medium-high heat until hot. I recommend cooking and adding the dumplings and noodles to the sauce when ready to eat. If the sauce thickens too much, add a splash of water or broth to help loosen it if needed.

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