To create your Thai Coconut Curry Dumpling Soup, follow these easy steps:

1. Make the Dumpling Dough: In a mixing bowl, combine all-purpose flour and salt. Gradually add water until a smooth dough forms. Knead for about 5 minutes until well-combined. Cover with a damp cloth and set aside.

2. Prepare the Filling: In a separate bowl, mix minced vegetables, soy sauce, and sesame oil. Ensure the mixture is evenly coated.

3. Roll the Dumplings: On a lightly floured surface, roll out the dough to about 1/8 inch thick. Cut into circles using a cookie cutter or a glass.

4. Fill the Dumplings: Place a small spoonful of the filling in the center of each dough circle. Fold the dough over to form a half-moon shape, pressing the edges to seal.

5. Set Up for the Soup: In a large pot, heat coconut oil over medium heat. Add diced onion and sauté until translucent.

6. Add Garlic and Curry Paste: Stir in minced garlic and red curry paste, cooking for another minute until fragrant.

7. Simmer the Broth: Pour in vegetable or chicken broth and coconut milk. Stir well and bring to a gentle simmer.

8. Cook Dumplings: Gently add the dumplings to the simmering broth. Allow them to cook for about 10-12 minutes, or until they float to the top and are cooked through.

9. Season the Soup: Add fish sauce (if using), and lime juice to the pot. Taste and adjust seasoning as needed.

10. Serve the Soup: Remove from heat and ladle the soup into bowls. Garnish with fresh cilantro, chili peppers, and bean sprouts if desired.