Instructions:
- Prepare Dough: Combine flour and salt in a bowl. Slowly mix in boiling water until shaggy. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Wrap tightly and rest at room temperature for 30 minutes.
- Make Filling: While dough rests, combine ground pork, minced prawns, ginger, garlic, spring onion, soy sauce, sesame oil, and white pepper in a bowl. Mix vigorously in one direction until the mixture becomes sticky and emulsified.
- Roll & Fill: Roll the rested dough into a long log. Cut into small, equal pieces. Roll each piece into a thin, 3-inch circle wrapper. Place a teaspoon of filling in the centre and seal into your preferred dumpling shape. Set aside on a lightly floured tray.
- Bloom the Paste: Heat the oil in a large pot over medium heat. Add the minced shallots and sauté for 2 minutes until fragrant. Add the Red Curry Paste and cook for 1-2 minutes, stirring constantly, until deeply aromatic.
- Build Broth: Pour in the stock and bring to a simmer. Stir in the coconut milk, fish sauce, brown sugar, and Kaffir lime leaves. Bring back to a gentle, rolling simmer. Adjust seasoning now.
- Cook Dumplings: Gently drop the prepared dumplings into the simmering broth, ensuring they don't stick together. Simmer gently, stirring occasionally, for 8-10 minutes, or until the dumplings float and the filling is cooked through.
- Finish & Serve: Remove the pot from the heat. Stir in the fresh lime juice. Discard the tough Kaffir lime leaves. Ladle the soup and dumplings into bowls, topping generously with fresh Thai basil leaves and sliced red chillies.