Description
This viral one-pan Dumpling Bake combines frozen dumplings with a flavorful red curry coconut broth and fresh vegetables, baked until bubbly and slightly crisp. A comforting and easy meal served over jasmine rice or noodles, perfect for a quick and delicious dinner.
Ingredients
Scale
Red Curry Broth
- 1 can (13.5 fl oz / 400 ml) coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1 large garlic clove, grated
- 1 small cube of ginger, grated
Dumpling Bake
- 16-20 frozen veggie dumplings
- 2 bok choy bulbs, chopped
- 1 zucchini or other vegetable, sliced
- Garnish: sesame seeds, sliced green onions, cilantro/coriander, chili crisp oil
- White jasmine rice or noodles, to serve
Instructions
- Prepare the broth: In a large 12 x 8 inch (30 x 20 cm) baking dish, whisk together the coconut milk, red curry paste, soy sauce, rice vinegar, honey, and sesame oil until smooth with no lumps. Grate in the garlic and ginger and mix well. Optionally, add ¼ cup water for a more brothy consistency if serving with rice or noodles.
- Add vegetables: Chop the bok choy and slice the zucchini (or your chosen vegetables), then stir them into the red curry broth in the baking dish until well coated.
- Arrange dumplings: Place the frozen dumplings in the dish so they do not overlap, gently pressing them into the broth while keeping their tops visible. Spoon some broth over the dumplings to coat them evenly, then cover the baking dish tightly with aluminium foil.
- Bake covered: Preheat the oven to 400℉ (200℃) and bake the covered dish for 20 minutes, allowing the dumplings to cook through and the flavors to meld.
- Bake uncovered: Remove the foil and bake for an additional 10 minutes or until the broth is bubbling and the dumplings develop a slight crisp on top.
- Garnish and serve: Remove from oven, garnish with sesame seeds, sliced green onions, cilantro, and chili crisp oil as desired. Serve hot over a bed of white jasmine rice or noodles and enjoy your delicious Dumpling Bake!
Notes
- Use low sodium soy sauce to control salt in the dish, or adjust according to taste.
- Feel free to swap the veggies for others like bell peppers, mushrooms, or spinach for variety.
- Add a little water to the broth if you prefer it more soupy, especially when serving over noodles.
- If fresh dumplings are used instead of frozen, reduce baking time slightly to prevent overcooking.
- Garnishes are optional but add great texture and freshness to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
