Description
This viral one-pan Dumpling Bake is a cozy and comforting Asian-inspired meal that combines frozen dumplings baked in a rich and creamy red curry coconut broth. The easy dump-and-bake method allows for a fuss-free dinner with tender vegetables and flavorful broth, perfect for serving with jasmine rice or noodles.
Ingredients
Red Curry Broth
- 1 can (13.5 fl oz / 400ml) coconut milk
- 2-3 tablespoons red curry paste (adjust based on preferred spice level)
- 2 tablespoons low sodium soy sauce
- 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 dumplings of choice (vegetable dumplings recommended)
- 2 bok choy bulbs (chopped)
- 1 zucchini (sliced) or any vegetable of choice
- Garnish ideas: sesame seeds, sliced green onions, cilantro/coriander, chili crisp oil
- White jasmine rice or noodles, to serve
Instructions
- Prepare the red curry 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 of curry paste. Grate in the garlic and ginger, mixing well to distribute the flavors.
- Add optional liquid for brothy consistency: If you plan to serve the bake with rice or noodles and prefer a soupier texture, stir in ¼ cup of water at this stage to thin the broth slightly.
- Prepare vegetables: Chop the bok choy bulbs into bite-sized pieces and slice the zucchini. Add these vegetables to the baking dish and stir gently until they are evenly coated with the red curry broth.
- Arrange dumplings: Place the frozen dumplings spaced out in the baking dish so they are not overlapping. Slightly press the dumplings down into the broth so their bottoms are submerged, ensuring the tops remain visible. Spoon some of the broth over the dumplings to keep them moist.
- Cover and bake: Cover the dish tightly with aluminum foil and place it in a preheated oven at 400℉ (200℃). Bake covered for 20 minutes to allow the dumplings to cook through in the flavorful broth.
- Finish baking uncovered: Remove the foil and continue baking for an additional 5-10 minutes. This step helps the broth bubble up nicely and allows the dumplings’ tops to develop a slight, appetizing crisp.
- Garnish and serve: Once baked, sprinkle your choice of garnishes such as sesame seeds, sliced green onions, fresh cilantro/coriander, and a drizzle of chili crisp oil. Serve the dumpling bake hot over a bed of white jasmine rice or noodles and enjoy!
Notes
- Adjust the amount of red curry paste based on how spicy you like your dish.
- If you prefer a lighter broth, add up to ¼ cup of water before baking.
- Feel free to swap in other vegetables such as bell peppers, mushrooms, or snap peas.
- Use frozen dumplings straight from the freezer; no need to thaw before baking.
- This dish pairs wonderfully with plain jasmine rice or your favorite noodles.
- Garnishes add flavor and texture but can be omitted if desired.
