Heat the cooking oil in a large heavy based pot then add onions, ginger, bean sprouts and red curry paste.
Sweat the vegetables in the oil for around 5 minutes on a very low heat then add the stock, white wine and coconut cream. Stir to incorporate the red curry paste then bring to the boil.
Turn down the heat and allow to simmer for 5 minutes.
Add the button mushrooms, sweet chili sauce, sesame oil, sugar and salt.
When the soup has returned to a simmer using moist fingers roll the dumpling mix into teaspoon sized balls and drop into the soup.
Make sure you are careful not to splash yourself; you can use a spoon to drop in the dumplings.
Simmer the soup for 10 more minutes so that the dumplings are cooked through then serve piping hot with chopped fresh coriander or basil and a splash of sesame oil.