Description
This Dumpling Bake features a flavorful Thai-inspired red curry broth with coconut milk, ginger, garlic, and red curry paste, baked to perfection with bok choy and frozen dumplings. Topped with fresh cilantro, green onion, sesame seeds, chili crisp, and a squeeze of lime, this dish is a delicious, cozy, and easy-to-make meal perfect for a weeknight dinner.
Ingredients
Scale
Red Curry Broth
- 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
Main Ingredients
- 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
Instructions
- Prepare the oven: Preheat the oven to 375°F (190°C) and place the rack in the center position to ensure even baking.
- Make the red curry broth: In a 9×9-inch baking dish, combine the coconut milk, Thai red curry paste, minced garlic, minced ginger, soy sauce, fish sauce, brown sugar, and sesame oil. Whisk all ingredients together until fully combined and smooth.
- Add bok choy: Evenly spread the chopped bok choy leaves across the baking dish on top of the curry broth, allowing them to absorb some of the sauce during baking.
- Add the dumplings: Arrange the frozen dumplings in a single layer over the bok choy in the baking dish. Spoon some of the curry sauce over the dumplings to enhance flavor and prevent drying.
- Bake: Cover the baking dish tightly with aluminum foil to trap moisture, and bake for 20 minutes. Then remove the foil and bake an additional 5-10 minutes uncovered until the dumplings are tender and cooked through.
- Garnish and serve: Remove the dish from the oven. Sprinkle with chopped cilantro, green onions, sesame seeds, and drizzle with chili crisp. Squeeze fresh lime juice over the top to brighten the flavors and serve immediately for the best taste.
Notes
- Adjust the amount of Thai red curry paste to your preferred spice level.
- Using frozen dumplings saves preparation time; ensure they are arranged in a single layer for even cooking.
- Covering with foil during baking prevents the dumplings from drying out while cooking in the curry broth.
- Fresh lime juice added at the end adds acidity and balances the richness of the coconut milk.
- Garnishes add texture and extra flavor, but can be customized or omitted based on preference.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of the dish)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 0 mg
