Here's a simple yet delicious dish that combines two of favourite things: soup dumplings and Japanese curry, and what makes this even better is that it uses frozen soup dumplings, so that means less hassle! The sauce is rich, comforting and if there's any leftover, it's great to mop up with some warm rice.
Ingredients
Base:
- ½ onion, sliced
- 1 ½ – 2 cups water (enough to cover dumplings while cooking)
- 1 Japanese curry block, chopped
- ½ tsp dashi powder
- 1 tsp garlic, minced
- ½ tbsp light soy sauce
- ½ tbsp mirin
- ½ tsp sugar
- 10 frozen soup dumplings
Toppings:
- Spring onions, chopped
- Shichimi togarashi (Japanese seven-spice)
- Chilli oil
- Aonori (seaweed flakes)
Method
- Sauté the onions – In a claypot over medium heat, add a little oil and pan-fry sliced onions until softened.
- Make the curry broth – Add water, curry block, dashi powder, garlic, soy sauce, mirin, and sugar. Stir and bring to a gentle boil until the curry dissolves.
- Cook the dumplings – Add frozen soup dumplings to the claypot. Reduce to a simmer, cover, and cook according to package instructions (around 15 minutes, or longer if the tops still look undercooked).
- Garnish & serve – Remove the lid and top with spring onions, shichimi togarashi, chilli oil, and aonori. Serve hot.
