Colossal Thai Dumplings Recipe

1. Prepare aromatics

Finely mince the shallots, garlic, grate the ginger, slice the green onions, and chop cilantro. Keep them ready.

2. In a large bowl, combine the ground pork and chopped shrimp. Mix gently until even but avoid overworking the meat to keep filling tender.

3. Add the minced shallot, garlic, grated ginger, sliced green onions, and chopped cilantro to the meat mixture. Stir to combine.

4. Add Thai red curry paste, fish sauce, soy sauce, oyster sauce, sesame oil, brown sugar, white or black pepper, and cornstarch to the bowl. Crack in the egg. Mix thoroughly until the mixture is homogenous and slightly sticky (about 1–2 minutes). Taste a small pinch by cooking a tiny patty in a skillet and adjusting seasoning if necessary (add a little more fish sauce or sugar to balance).

5. Prepare a clean work surface and dust lightly with flour so wrappers won’t stick. Keep a small shallow bowl of water nearby for sealing wrappers.

6. Place one large wrapper on the work surface. Spoon about 2 heaping tablespoons of filling into the center of the wrapper (these are colossal dumplings—adjust amount so wrapper can still be sealed).

7. Dip your fingertip into the water and run a thin line around the edge of the wrapper. Fold the wrapper in half, pressing out air, to form a half-moon. Pleat and crimp the edges or simply press firmly to seal. Ensure the seal is tight to prevent leaking during cooking. Transfer assembled dumplings to a dusted tray; cover lightly with a damp towel to prevent drying.

8. Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and swirl to coat.

9. Arrange 6–8 colossal dumplings in the skillet in a single layer without overcrowding (work in batches depending on skillet size). Brown for 2–3 minutes until bottoms are golden.

10. Carefully add 1/4 cup water to the pan (per batch), then immediately cover with a tight-fitting lid to create steam. Reduce heat to medium-low and steam for 6–8 minutes, or until filling reaches 165°F (74°C) and wrappers are tender-translucent.

11. Remove the lid and continue cooking uncovered for 1–2 minutes to re-crisp the bottoms. Transfer dumplings to a platter and keep warm while you cook remaining batches, adding the remaining 1 tablespoon oil as needed between batches.

12. While dumplings cook, whisk together sweet chili sauce, lime juice, fish sauce, rice vinegar, chopped cilantro, and red chili flakes in a small bowl. Taste and adjust acidity or salt by adding more lime juice or fish sauce as preferred.

13. Place sauce in a serving bowl and sprinkle with toasted sesame seeds and a few extra sliced green onions.

14. Arrange cooked dumplings on a platter. Garnish with toasted sesame seeds, extra green onions, and lime wedges on the side. Serve immediately with the sweet-chili lime dipping sauce.

15. Leftovers: refrigerate cooled dumplings in an airtight container for up to 3 days. Reheat in a skillet with a splash of water and a lid to restore crisp-bottom/steamed texture, or reheat in a 350°F (175°C) oven until warmed through.