Green Curry Dumplings Recipe

Simple green curry dumplings made with caramelized leeks, green curry paste, and cooked mung beans. Everything is thinned with coconut milk and then mashed and smashed a bit.

Green Curry Dumplings

Big hugs. If you're up for a bit of a project, and you want to make something to lift the spirits, this is where you need to land. A few of you asked about these dumplings when I posted a snapshot of them to Instagram a couple of weeks back. They were a Friday night project after a busy week. Instead of going out, an evening of repetitive filling and folding sounded perfect. The filling was inspired strictly by the contents of the refrigerator, as a trip to the store would have defeated the entire purpose :) The filling: caramelized leeks, green curry paste, and cooked mung beans. Everything is thinned with coconut milk and then mashed and smashed a bit. I rolled out fresh dumpling wrappers (which we've talked about before), and decided on folding them into big hugs. Because really, who can resist a dumpling filled with green curry spiked deliciousness folded into big hugs?

Green Curry Dumplings

Green Curry Dumplings

Green Curry Dumplings

I ended up loving the filling, and even made a second batch to share with friends. The extras froze beautifully and are great for quick weeknight meals. You forget just how long they take to make. Laugh/cry. It's not actually that bad if you're using store-bought wrappers.

Also, as a side note, I made the wrappers with a blend of unbleached all-purpose flour combined with whole wheat pastry flour - 7 ounces apf + 3 ounces wwp. Turned out great.

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Green Curry Dumplings

1 14-ounce can full fat coconut milk
2 cup leeks, finely chopped
1/4 teaspoon salt
1+ tablespoon green (Thai) curry paste
2 cups cooked mung beans
fresh lime or lemon juice

a few dozen round dumpling wrappers (either homemade or pre-made)

In a large skillet over medium heat add a dollop of the cream from the top of the coconut milk. Stir in the leeks and salt, and let them cook way down over 10-15 minutes or so. You want to let them get golden and caramelized. If the pan dries out too much, stir in a bit more of the coconut milk cream. Once the leeks are cooked, add the curry paste and cook a few minutes more. Stir in and smash the mung beans. Then add more coconut milk (4-5 tablespoons), or just keep going until the filling is quite moist. Add a generous squeeze of lime or lemon juice. Combine well, taste, and adjust the seasoning if needed. Transfer to a bowl or jar to cool. If I need to speed up this process, I'll place the bowl in the freezer, and stir every ten minutes or so until cool.

If you're ready to fill and shape your dumplings, either follow the instructions on the wrapper package, or fold them and seal them into your desired shape. To make big hugs, take a look at the photos up above, place a bit of filling in the center, fold the wrapper in half using a bit of water to create a seal if needed, and then pull the "arms" forward into a clasp. A more basic fold, like half moon is also perfectly fine - fold in half, and seal.

I cooked these dumplings a number of ways in the days that followed - steamed in a lined steamer for 7-10 minutes is great for this shape. I simmered them in flavorful broth until tender, along with a bunch of greens, and herbs - really good as well.

You can also pan-fry/steam them like you would gyoza, if, like me, you love the golden, crispy bottoms you get with this method. To do this, heat a tablespoon of (coconut) oil in a large skillet over medium-high heat. Arrange the dumplings in the pan, with some space between each (so they don't stick together). Pan-fry until the bottoms are golden, a few minutes. With a large lid in one hand, carefully and quickly add 1/3 cup / 80 ml water to the pan, immediately cover, and cook the dumplings for a few minutes, or until the water is nearly evaporated. Uncover and finish cooking until all the water is gone - another minute or so. Dial back the heat if the bottoms are getting too dark.

Makes about 2 cups of filling.

Prep time: 30 minutes - Cook time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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I would like to make these this weekend. Could I use another kind of bean instead of mung beans? For dried beans, I currently have garbanzos, great northern beans and lentils.


Can’t begin to say how much we loved these!! Cooked them using potsticker method and they turned out fantastic. Don’t miss making these!


I just got my beautiful new Quitokeeto steamer and can’t wait to try these!!
Thank you!


Made these for a dinner party last night and they went down a treat. I made the dumpling wrappers too with a 70% whole-wheat/30% all purpose mix and they still turned out brilliant. Fried them like gyoza (great idea!) and tossed a bit of sesame oil and fresh coriander over them before serving. Delicous!


I just made these for dinner tonight and they were delicious! I steamed and pan-fried them and served with brown rice. The dumpling filling stole the show – such excellent flavors!


Dumplings are so irresistible – these especially so. Thanks for this and other dumpling inspirations.


Methinks that looks like a stainless steel bowl on the right from Muji. I have a number of those, with strainers, all different sizes. Wonderful how multiple the uses can be of such a simple vessel. And also true to the Muji design credo of simplicity and utility!
I bought all in one go at the Shinjuku Muji store. Great memories.


I’m sure these dumplings will taste great in soup. I really need to try these, but I’m definitely buying store bough wrappers 🙂


Heidi, my husband and I just assembled about 40 of these little guys. We quickly boiled them for about 4 minutes and served in a broth of veg stock + grated ginger, garlic and tumeric + cumin + coriander + tons of white pepper + coconut milk + cinnamon stick + keffir lime leaves, topped with some spinach, tomatoes, sliced snap peas and radish slices.
The broth was great, but these little dumplings are absolutely perfect. I always appreciate a veggie recipe that is just a filling as meat. Thank you, always, for your amazing flavors and recipes.

HS: Sounds amazing Nora!

Nora H

I love dumplings, so I know I will love these! Thank you for sharing, I can’t wait to try them.


could the dumplings be made of spelt/ quinoa flour???

HS: Hi Dd – I think if I were going to attempt that, I’d do a high percentage of spelt flour in relation to the quinoa flour? If you give it a go, report back!


Hello Heidi! I knew I had to try these the minute they came into my inbox, and last night I did! I could not believe the amazing creaminess of the mung beans – I’d never tried them cooked. I made a strong green curry broth to serve them in, and my husband and both young children just ate and ate. I started with this broth recipe, then stirred in sliced mushrooms, chopped bok choy, and more coconut milk creme with green curry paste. With all the dumplings, it thickened into a stew!
Thank you for the best Asian soup I have ever made or eaten!


The look like “uszka” – “little ears” that we eat for our xmas eve supper in poland! I like the idea of stuffing them thai style! 2 of my fave cuisines fused together here 🙂


OK! So I tried this out at home even doing the wrappers from scratch. I must admit I was pretty surprised at the results. As far as flavor goes they taste awesome. However when it comes to making the dumplings… hmmm… that takes both a little time and a lot of practice. The thing is though, by the time you get towards the end of the wrapping process you do actually begin to get more consistent with the shape and quality of the dumplings.


This looks lovely and we love our dumplings!! Love the idea of curry in there…like something you would find in Singapore or something. Can’t wait to try this one. xx

Rebecca @ DisplacedHousewife

Oh I love recipes like this. The structure and diligence in making them and the satisfaction that follows once complete. Not to mention curry – Yay! Thank you!!

Jill @ 42potatoes

These. dumplings! They look fantastic, and the filling, so full of flavour. I cannot believe how neatly you folded them 🙂 x

Julie @ WolfItDown

How lovely! My therapy would be in me watching you make those ha! Sometimes that’s all you need, is to watch someone make something delicious and complex and beautiful! Brava!

Ciao Florentina

Any suggestions for the green curry paste?


These look and sound amazing Heidi!

Emma Galloway

Honestly, the idea of folding anything buy laundry these days sounds like an inviting task to me. I love that caramelized leek filling with the mung beans. We are big mung bean eaters here! Look forward to giving this a whirl.

Laura ~ Raise Your Garden

This is genius! Definitely giving this a try and then I’ll try them steamed and pan fried too!

Jennifer @ Delicious Everyday

hello heidi, i love green curries and the filling sounds great – but i just adore the name (and look)! big hugs indeed. xo


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