Description

This Dumpling Bake is a comforting and flavorful one-dish meal featuring frozen dumplings baked in a rich, creamy Thai red curry broth with coconut milk and fresh bok choy, topped with vibrant garnishes for an easy yet impressive dinner.

Ingredients

Scale

Curry Sauce

1 can (13.5 fl oz) full fat coconut milk
2-3 tablespoons Thai red curry paste (adjust based on spice tolerance)
3 cloves garlic, minced
2 teaspoons fresh ginger, minced
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon sesame oil

Vegetables and Dumplings

4-5 bunches bok choy leaves, separated and chopped into 1-inch pieces
15-20 frozen dumplings

Garnish

¼ cup cilantro, chopped
½ cup green onion, chopped
1 tablespoon sesame seeds
1-2 tablespoons chili crisp
1-2 lime wedges

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Instructions

Prepare the oven: Preheat your oven to 375°F (190°C) and position the oven rack in the center for even baking.
Make the red curry broth: In a 9×9 inch baking dish, combine the coconut milk, red curry paste, minced garlic, minced ginger, soy sauce, fish sauce, brown sugar, and sesame oil. Whisk well until all ingredients are fully incorporated.
Add bok choy: Spread the chopped bok choy evenly over the curry broth in the baking dish, allowing the leaves to absorb the flavorful sauce.
Add the dumplings: Place the frozen dumplings in a single layer on top of the bok choy. Spoon some of the curry sauce over the dumplings to keep them moist while baking.
Bake: Cover the baking dish tightly with aluminum foil. Bake for 20 minutes to cook the dumplings and soften the vegetables. Remove the foil and bake uncovered for an additional 5-10 minutes until the dumplings are tender and slightly browned on top.
Garnish and serve: Remove the baked dumplings from the oven and sprinkle with chopped cilantro, green onion, sesame seeds, and chili crisp for heat and texture. Squeeze fresh lime juice over the dish right before serving to brighten the flavors. Serve immediately and enjoy!

Notes

Use frozen dumplings straight from the freezer for best texture; no need to thaw.
Adjust the amount of Thai red curry paste to control the spice level according to your preference.
If you prefer a thicker broth, stir the uncovered dish occasionally during baking to reduce liquid slightly.
For a vegetarian version, substitute fish sauce with additional soy sauce or a vegetarian alternative.
Leftovers can be refrigerated for up to 2 days and reheated in the oven or microwave.

Nutrition

Serving Size: 1/4 of recipe
Calories: 350
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 10g
Cholesterol: 15mg