Dumpling & Curry

Mother of Bok Choy combines the comforting flavors of Malaysian red curry with the crispy texture of fried dumplings in this quick and easy recipe. The creamy coconut milk complements the spicy curry, while the shredded cabbage adds a fresh crunch. It’s a meal that's perfect for a weeknight dinner or a casual gathering.

If you’re feeling ambitious and want to channel your inner Nara Smith, you can absolutely make dumplings from scratch. They’re relatively simple to make, and extremely versatile. You can make it with ground pork, beef, or chicken. But if you’re pressed for time, or want something fast, frozen dumplings work like a charm too. For this recipe, Mother of Bok Choy used Sobo Foods plant based dumplings. Let’s get into it!

Dumpling & Curry

SERVES TIME

2-3 20 Mins

INGREDIENTS

2 tbsp vegetable oil
10-12 frozen dumplings
2 tbsp water
1 Homiah Malaysian Red Curry kit (there are 2 kits per pouch)
¾ cup of coconut milk
½ cup shredded cabbage

METHOD

Get started by heating a skillet over medium heat, then add a thin layer of vegetable oil and place the frozen dumplings in the pan along with the 2 tablespoons of water.
Cook until the dumplings, flipping them occasionally, until they are golden brown on all sides, crispy, and heated through.
In the same skillet, add Homiah Malaysian Red Curry kit and sauté for 3 minutes before adding in the ¾ cup of coconut milk. Simmer for another 2 minutes.
Serve the fried dumplings with the red curry sauce over shredded cabbage in a bowl.

SHOP INGREDIENTS