Description
This Dumpling Bake is a viral one-pan recipe featuring dumplings baked in a flavorful red curry coconut broth with fresh vegetables. It's an easy, comforting dish perfect for a quick dinner and served over jasmine rice or noodles, garnished with sesame seeds, green onions, and chili crisp oil.
Ingredients
Scale
Red Curry Broth
- 1 can (13.5 fl oz / 400 ml) coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 large garlic clove, grated
- 1 small cube of ginger, grated
Dumpling Bake
- 20 frozen veggie dumplings
- 2 bok choy bulbs, chopped
- 1 zucchini, sliced
- Garnish: sesame seeds, sliced green onions, cilantro/coriander, chili crisp oil
- White jasmine rice or noodles, for serving
Instructions
- Prepare the Broth: In a large 12 x 8 inch (30 x 20 cm) baking dish, combine the coconut milk, red curry paste, soy sauce, rice vinegar, honey, and sesame oil. Whisk thoroughly to eliminate any lumps. Grate in the garlic and ginger and mix well.
- Add Vegetables: Chop the bok choy and slice the zucchini. Add them to the baking dish and stir gently to coat the vegetables evenly with the broth.
- Arrange Dumplings: Preheat the oven to 400℉ (200℃). Place the frozen dumplings in the dish so they do not overlap, pressing them slightly into the broth while keeping their tops visible. Spoon some broth over the dumplings.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 20 minutes.
- Finish Baking: Remove the foil and bake uncovered for an additional 10 minutes, or until the broth is bubbly and the dumplings develop a slight crisp on top.
- Garnish and Serve: Sprinkle with sesame seeds, green onions, cilantro, and drizzle with chili crisp oil as desired. Serve the dumpling bake over white jasmine rice or noodles and enjoy.
Notes
- For a soupier consistency, add 1/4 cup of water to the broth before baking.
- Feel free to substitute the vegetables with any favorites like mushrooms or bell peppers.
- Use fresh dumplings if preferred, adjusting cooking time slightly as needed.
- If you want a milder curry, reduce the amount of red curry paste to 2 tablespoons.
- Leftovers can be refrigerated for up to 2 days and reheated gently in the oven or stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
