Description
Dumpling Bake is a flavorful one-pan dish featuring dumplings in a rich red curry coconut broth with vegetables. This easy-to-make recipe uses frozen veggie dumplings baked to perfection alongside bok choy and zucchini, garnished with sesame seeds, green onions, and chili crisp oil. Served over jasmine rice or noodles, it's a comforting and vibrant meal perfect for any day.
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
- 20 frozen veggie dumplings
- 2 bok choy bulbs (chopped)
- 1 zucchini (sliced) or any vegetable of choice
- 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, whisk together coconut milk, red curry paste, soy sauce, rice vinegar, honey, and sesame oil until smooth and no lumps remain. 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 to coat the vegetables evenly with the broth. Optionally, add 1/4 cup of water if serving with rice or noodles to make the broth more soupy.
- Place dumplings: Arrange the frozen dumplings in the baking dish so they do not overlap, gently pressing them into the broth while leaving their tops visible. Spoon some broth over the dumplings to moisten their tops.
- Cover and bake: Cover the baking dish tightly with aluminium foil. Bake in a preheated oven at 400℉ (200℃) for 20 minutes to allow the dumplings and vegetables to cook through.
- Uncover and finish baking: Remove the foil and bake uncovered for an additional 10 minutes until the broth is bubbly and the dumplings develop a slight crisp on top.
- Garnish and serve: Sprinkle your choice of sesame seeds, sliced green onions, cilantro, and chili crisp oil over the bake. Serve hot over white jasmine rice or noodles and enjoy your delicious Dumpling Bake.
Notes
- Use frozen dumplings for convenience; fresh dumplings can also be used but may require slight adjustment in cook time.
- Add 1/4 cup water for a more soupy broth if preferred, especially when serving with noodles or rice.
- Substitute vegetables based on seasonality or preference, such as spinach, mushrooms, or bell peppers.
- Adjust red curry paste quantity according to desired spice level.
- Covering the dish during initial baking ensures dumplings steam and cook thoroughly without drying out.
- Let the bake rest for a few minutes before serving to allow the flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
