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Curry Dumplings with Noodles

Curry dumplings with noodles topped with chili crisp and chopped cilantro in a black bowl.
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Juicy dumplings and perfectly cooked knife cut noodles are tossed in a beautifully seasoned curry sauce. Finished with chopped cilantro and spicy chili crisp, these Curry Dumplings with Noodles are an easy weeknight dinner that’s ready in 30 minutes, comforting, and guaranteed to satisfy!

Ingredients

Scale
  • ½ medium / 100 grams Yellow Onion – sliced into ½-inch wide pieces
  • 3 cloves / 15 grams Garlic – minced
  • 1-3 pieces / 3-15 grams fresh Red Chilies (optional – I used Thai Bird’s Eye red chilies but any hot red chilies will work), to taste – chopped (note 1)
  • 1 teaspoon Peanut Oil (or any neutral cooking oil)
  • 1 teaspoon Pure Chili Oil (without sediment)
  • 1 tablespoon / 6 grams Curry Powder
  • 5 fluid ounces / 150ml Coconut Milk – full-fat recommended
  • ¾ cup / 178ml Chicken Broth (I used 1 teaspoon/6 grams Better Than Bouillon Roasted Chicken Base to make the broth)
  • 1 tablespoon / 15ml Low Sodium Light Soy Sauce
  • ¼ teaspoon freshly cracked Black Pepper
  • ¼ teaspoon Fine Sea Salt, or more to taste
  • ⅛ teaspoon ground White Pepper
  • ¾ – 1 teaspoon granulated White Sugar, to taste
  • 8.8 ounces (1 pack) / 250 grams frozen Dumplings (I like mini Bibigo Chicken Breast Dumplings)
  • 4.8 ounces (2 servings) / 136 grams dried Knife Cut Noodles (or other noodles of choice)
  • To Serve (optional): Sichuan chili crisp or chili crunch, fresh chopped cilantro (coriander), spring onion (scallion/green onions), boiled/steamed bok choy, Chinese broccoli, or other Asian greens, etc.

Instructions

Prep:

  1. Prepare the fresh ingredients: Prepare the yellow onion, garlic, and red chilies as indicated in the ‘ingredients’ section.

Curry Dumplings with Noodles:

  1. Sauté the aromatics: Heat 1 teaspoon each of peanut oil and pure chili oil in a medium nonstick stockpot or saucepot over medium-high heat. Add the yellow onion and sauté for a minute until translucent. Then add the garlic and red chilies and sauté for 20-30 seconds until fragrant.
  2. Add the curry powder: Add the curry powder and mix to combine until aromatic.
  3. Build the broth: Pour in the coconut milk and chicken broth and stir to combine. Bring to a gentle simmer.
  4. Season: Stir in the low sodium light soy sauce, black pepper, sea salt, white pepper, and white sugar. Allow to simmer for 2-3 minutes to let the flavors meld. Taste and adjust seasonings if needed. Switch off the heat.
  5. Cook the noodles: In a separate pot of boiling water, cook the knife cut according to package instructions. Using tongs, transfer the noodles to the pot with the curry sauce.
  6. Cook the dumplings: Cook the frozen dumplings according to package instructions in the same pot of boiling water you used to cook the noodles. Use a slotted spoon to transfer to the pot with the curry sauce and noodles.
  7. Toss: Switch the heat back on under the pot of curry sauce. Mix to combine, being gentle to not break the dumpling skins, until everything is evenly coated in the curry sauce.
  8. To Serve: Divide evenly into bowls. Garnish with chopped cilantro and/or spring onion and chili crisp. Serve hot with boiled or steamed veggies on the side if desired.

Equipment

Notes

  1. Fresh Red Chilies. Use more or less chilies based on your heat level preference. Leave them out completely for a milder dish
  2. Serving size. This recipe makes 2 generous servings as a main but can be stretched to 3 servings if eating alongside other food.
  3. Nutritional information is an estimate and will vary with ingredients brands used and substitutes. It is not inclusive of the optional toppings.
  4. Be sure to check out the full article for ingredient notes and substitutions, storage information, tips on customizing this recipe, and more!

Nutrition

Find it online: https://thatspicychick.com/curry-dumplings-noodles/