30-minute dumpling laksa for a quick and easy dinner

Laksa is an Aussie household favourite, and it’s so easy to make. All you need is laksa paste and coconut cream! In this recipe, we’ve added frozen dumplings to the mix for a hearty, warming dinner. The best part is, this recipe only takes 30ish minutes to get on the table – less if you skip the boiled eggs!

Types of dumplings to use

Frozen dumplings work best in this recipe. In our ingredients, we’ve specified using either pork, prawn or chicken dumplings, but vegetarian-filled dumplings work well too. You can use Chinese-style dumplings, gyoza or any that take your fancy. Just make sure you cook them according to the packet instructions. If dumplings aren’t your jam, then our classic laksa recipe is a better option for you.

Using red curry paste vs laksa paste

Many dumpling laksa recipes use red curry paste instead of a laksa paste. This is due to two main reasons: not being able to find laksa paste in a regular supermarket, or not liking the sweeter taste of laksa paste. Red curry paste can easily be substituted for laksa paste, but the taste is slightly different. It is more savoury, and may require additional sugar in the recipe.

Storing leftovers

You can store this dumpling laksa in an air-tight container for up to three days in the fridge. The best way to store it is by keeping the dumplings, noodles and vegies separate from the broth, to avoid everything getting soggy. Unfortunately, this is not a freezer-friendly meal.

Ingredients

2 eggs

400g frozen pork, prawn or chicken dumplings

1 tablespoon vegetable oil

100g pad thai noodles

185g laksa paste

400ml can coconut milk

3 vegetable stock cubes

3 cups hot water

1 bunch baby bok choy, washed, chopped, separate leaves and stems

1 lime, half juiced, half cut in wedges

1 tablespoon fish sauce

1 tablespoon brown sugar

2 large carrots, peeled, shredded

1/2 cup bean sprouts

Coriander leaves, to serve (optional)

Method

Step 1

Bring a pan of salted water to boil on high heat. Lower eggs into water. Boil for 6 minutes for a soft centre, or cook to your liking, stirring for the first 1 minute to centre the yolk. Remove to a bowl. Set aside.

Step 2

Steam frozen dumplings in a wok or large pan, in batches if needed, for 6 minutes. Remove to a greased plate. Rinse and dry pan or wok. Cook noodles following packet instructions.

Step 3

Spoon oil and laksa paste into the wok or a large saucepan. Stir over medium heat for 3–5 minutes or until aromatic. Add coconut milk. Crumble stock cubes into hot water. Add to the wok or pan. Stir over high heat until mixture comes to boil.

Step 4

Reduce heat to medium. Add dumplings. Simmer 4 minutes. Add bok choy stems and noodles and cook for 2 minutes, until bok choy wilts. Juice half a lime. Combine juice, fish sauce and brown sugar. Add to laksa with bok choy leaves. Remove from heat.

Step 5

Peel eggs and cut in half. Divide laksa and dumplings between bowls. Top with carrot, bean sprouts and eggs. Serve topped with lime wedges and coriander if liked. You can add sliced red chilli or chilli oil for an extra kick.

dumpling laksa in three bowls with lime wedges on the side and coriander on top — (Photography: Con Poulos, Styling: Lucy Busuttil)

Can you put dumplings in laksa?

You can put dumplings in laksa after creating your soup base. When putting in your noodles and vegetables to cook, add in your favourite frozen dumplings as well.

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.