Bowl of Dumpling Laksa with dumplings and spicy broth

Dumpling Laksa

ByCasey Monroe

why make this recipe

Quick Dumpling Laksa is a fantastic meal that brings together the delicious flavors of Asian cuisine in a simple, quick way. It’s warm, comforting, and packed with nutrients. This recipe is perfect for busy weeknights when you want something tasty without spending hours in the kitchen. Plus, with the option to use frozen dumplings, it cuts down on prep time, making cooking more accessible to everyone.

how to make Quick Dumpling Laksa

Ingredients:

  • 1 tbsp olive oil
  • 1 tsp freshly minced garlic
  • 1 tsp freshly minced ginger
  • ⅔ cup (195 g) red curry paste (see note 1 about curry paste and note 2 about dairy-free curry pastes)
  • 400 ml (13½ fl oz) coconut milk or cream (cream will produce a richer, thicker result)
  • 4 cups (1 litre) chicken stock
  • 1 tsp fish sauce (can be substituted with tamari or all-purpose soy sauce)
  • 1 tsp sugar (optional, to taste, see note 3)
  • 18–20 freezer dumplings (veggie, chicken, pork, or prawn/shrimp) or try my homemade pork and cabbage dumplings
  • 1 bunch bok choy or choy sum, sliced in half lengthways
  • 1 cup (90 g) bean sprouts
  • ¼ bunch coriander (cilantro), leaves picked
  • Fresh sliced bird’s eye chilli (optional)
  • Crispy fried shallots
  • Lime wedges

Directions:

  1. Heat the oil in a large pot over medium heat. Add the garlic and ginger and cook for 30 seconds until fragrant.
  2. Stir in the red curry paste and cook for another minute to release its oils.
  3. Pour in the coconut milk (or cream), chicken stock, fish sauce, and sugar (if using). Stir to combine.
  4. Bring to a simmer, then carefully drop in the dumplings. Simmer gently for 5–7 minutes, or until the dumplings are cooked through. Add the bok choy for the last 2 minutes of cooking.
  5. Ladle into bowls and top with bean sprouts, coriander, chilli (if using), fried shallots, and a squeeze of lime.

how to serve Quick Dumpling Laksa

Quick Dumpling Laksa is best served hot. Ladle the steaming soup into bowls and make it extra special by adding the toppings — bean sprouts, fresh coriander, sliced chilli, crispy fried shallots, and a wedge of lime on the side. This adds freshness and flavor that enhances the dish.

how to store Quick Dumpling Laksa

If you have leftovers, store them in an airtight container in the fridge. It will keep for about 2–3 days. Reheat gently on the stove over low heat to keep the dumplings nice and tender. Be careful not to overcook them again.

tips to make Quick Dumpling Laksa

  • Fresh Ingredients: Use fresh garlic and ginger for the best flavor.
  • Choice of Dumplings: You can use frozen dumplings, but if you want to try something from scratch, making your own dumplings is fun!
  • Adjust Spice Level: If you prefer a milder dish, use less curry paste and skip the bird’s eye chilli.
  • Vegetarian Option: To make this recipe vegetarian, skip the fish sauce or use a plant-based alternative and use vegetable stock instead of chicken stock.

variation

You can easily customize this recipe by adding other vegetables like bell peppers, snap peas, or carrots. If you want to add more protein, tofu cubes work well too.

FAQs

1. Can I use homemade dumplings?
Yes! Homemade dumplings will make the dish even more delicious. Just be sure to adjust the cooking time if they are larger or smaller than store-bought ones.

2. Is this recipe gluten-free?
Yes, this recipe can be made gluten-free. Use gluten-free dumplings and ensure your fish sauce or soy sauce is also gluten-free.

3. Can I freeze the leftovers?
Yes, you can freeze the soup without the dumplings. When you’re ready to eat it again, thaw and reheat, then add fresh dumplings for the best taste.