Here's a simple yet ridiculously comforting dish that combines two of my favourite things: soup dumplings and Japanese curry! And because we're using frozen soup dumplings, there's basically zero dumpling-making hassle involved, just throw everything into one pot and let it do its thing. The curry sauce is rich, savoury and packed with umami from the dashi, and if you have any leftover sauce, it's perfect for mopping up with some warm rice or noodles.
2 servings
Some secret knowledge
This is best eaten fresh, especially because the dumpling wrappers can become soft if left sitting in the curry sauce.
This is best eaten fresh, especially because the dumpling wrappers can become soft if left sitting in the curry sauce.
Heat a little neutral oil in a claypot or heavy-based pot over medium heat. Add the sliced onion and sauté for 3–4 minutes until softened.
Add the water, chopped curry block, dashi powder, garlic, light soy sauce, mirin and sugar. Stir well and bring to a gentle boil, allowing the curry block to fully dissolve.
Carefully add the frozen soup dumplings to the curry sauce. Reduce the heat to a gentle simmer, cover and cook according to the dumpling packet instructions - usually around 10–15 minutes.
If the tops still look undercooked, give them a few extra minutes. Try not to stir the dumplings too much as you don't want to accidentally break them and lose all that glorious soup inside.
Remove the lid and finish with spring onions, shichimi togarashi, chilli oil and a generous sprinkle of aonori.
Serve and enjoy!
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