Description
A delicious and easy one-pan Dumpling Bake featuring veggie dumplings simmered in a flavorful red curry coconut broth with fresh vegetables. Perfect for a comforting dinner served over jasmine rice or noodles.
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)
- 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, sliced
- Garnish ideas: 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 until smooth with no lumps of curry paste. Grate in the garlic and ginger and mix well. Optionally, add 1/4 cup water if serving with rice or noodles for a brothier consistency.
- Add vegetables: Preheat the oven to 400°F (200°C). Chop the bok choy and slice the zucchini. Add them to the baking dish and stir to coat the vegetables evenly in the curry broth.
- Arrange dumplings: Place the frozen dumplings in the baking dish, spacing them so they are not overlapping. Slightly press the dumplings into the broth so the bottoms are submerged but the tops remain visible. Spoon some of the broth over the dumplings.
- Bake covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes to cook the dumplings through and allow flavors to meld.
- Bake uncovered: Remove the foil and bake for an additional 10 minutes, or until the broth is bubbly and the dumplings have a slight crisp on top.
- Garnish and serve: Sprinkle sesame seeds, sliced green onions, cilantro, and chili crisp oil over the dumplings as desired. Serve the dumpling bake hot over cooked white jasmine rice or noodles and enjoy.
Notes
- You can use any type of frozen dumplings such as pork, chicken, or veggie to suit your preference.
- If you prefer a spicier dish, increase the red curry paste to 3 tablespoons or more.
- Feel free to swap zucchini and bok choy for other vegetables like mushrooms, bell peppers, or snap peas.
- Covering the dish with foil during baking helps steam the dumplings and keeps them tender.
- For a crispier top, broil uncovered for 2-3 minutes after baking to brown the dumplings nicely.
- This recipe can easily be doubled for a larger crowd using a bigger baking dish.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
