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The foundation of any great dumpling lies in its dough, where all-purpose flour plays a pivotal role. This versatile ingredient provides the structure and chewiness essential for dumplings. When mixed with water and a touch of olive oil, the flour transforms into a pliable dough that can be easily shaped into little pockets of flavor. The water hydrates the flour, while the olive oil adds richness, ensuring that the dumplings are tender yet sturdy enough to hold their filling.

Best Curry Dumpling Soup

Warm up with this delicious Curry Delight Dumpling Soup! Perfectly crafted dumplings filled with colorful veggies and a hint of curry are served in a creamy, coconut broth enriched with aromatic spices. This comforting dish is not only satisfying but also wholesome, packed with nutrients. Perfect for a cozy night in or when you're looking to impress your guests. Don't miss out on this delightful blend of flavors—get the full recipe and enjoy!
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Ingredients
  

For the dumplings:

1 cup all-purpose flour

½ cup water

1 teaspoon salt

1 tablespoon olive oil

1 cup finely chopped vegetables (carrots, mushrooms, and spinach)

1 teaspoon curry powder

1 tablespoon soy sauce

1 teaspoon ginger, minced

Salt and pepper to taste

For the soup:

4 cups vegetable broth

1 can (14 oz) coconut milk

1 tablespoon curry paste (red or yellow based on your preference)

1 onion, finely chopped

2 garlic cloves, minced

1 tablespoon ginger, minced

1 tablespoon olive oil

1 teaspoon turmeric

1 cup baby spinach

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Make the Dumpling Dough:

    - In a mixing bowl, combine the flour, salt, and olive oil. Gradually add water until the mixture forms a soft dough. Knead for about 5-7 minutes until smooth.

      - Cover with a damp cloth and set aside for 30 minutes.

        Prepare the Filling:

          - In a bowl, mix the chopped vegetables, curry powder, soy sauce, minced ginger, and season with salt and pepper. Set aside.

            Form the Dumplings:

              - After resting, divide the dough into small balls (about a tablespoon in size). Roll out each ball into a thin circle.

                - Place a teaspoon of vegetable filling in the center of each circle. Fold over and seal the edges by pressing them together, forming a dumpling. Ensure the filling is tightly sealed.

                  Cook the Dumplings:

                    - In a large pot, bring water to a boil and gently drop the dumplings in. Cook for about 5-7 minutes until they float. Remove and set aside.

                      Make the Soup:

                        - In the same pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.

                          - Stir in the minced garlic and ginger, cooking for another minute until fragrant.

                            - Add the curry paste and turmeric, mixing well until combined.

                              - Pour in the vegetable broth and coconut milk, and bring the mixture to a simmer.

                                Combine and Serve:

                                  - Add cooked dumplings and baby spinach to the soup. Cook for an additional 5 minutes until the spinach wilts.

                                    - Taste and adjust seasoning if needed.

                                      Garnish and Enjoy:

                                        - Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges.

                                          Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4