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Start by sweating down your finely chopped onion in some oil. Season with salt and pepper and cook for 3 minutes.
Add in the mushrooms. Cook until the moisture is released before adding your garlic and cook for another 30 seconds.
Now go in with your Thai red curry paste, stir to combine and cook for a few minutes.
Add in the coconut milk, stock, sugar and 3 tbsp soy sauce and bring to a simmer.
Whilst the soup is simmering, add some oil to a separate pan, when hot, place in the dumplings on the flat side. You are going to cook them until crispy on the base. Then go in with a mix of 1 tbsp soy sauce and 2 tbsp water, pour that into the pan and cover with a lid. Cook for 2 minutes.
Add your dumplings to the broth and cook for another minute before serving up into bowls. Top with spring onions, pickled ginger and sichimi seasoning and enjoy!