Description
This delicious Dumpling Bake recipe features frozen dumplings baked in a fragrant red curry and coconut milk broth with fresh vegetables. It’s a comforting one-pan dish that’s easy to prepare, combining savory, spicy, and creamy flavors, perfect for a quick weeknight meal served over jasmine rice or noodles.
Ingredients
Scale
Red Curry Broth
- 1 can (13.5 fl oz / 400ml) coconut milk
- 2–3 tablespoons red curry paste (adjust for spiciness preference)
- 2 tablespoons soy sauce (low sodium preferred)
- 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 used here)
- 2 bok choy bulbs, chopped
- 1 zucchini or any vegetable of choice, sliced
Garnish and Serving
- Sesame seeds
- Sliced green onions
- Cilantro/coriander
- Chilli crisp oil (optional)
- White jasmine rice or noodles, to serve
Instructions
- Prepare the Broth: In a large 12×8 inch (30×20 cm) baking dish, combine the coconut milk, red curry paste, soy sauce, rice vinegar, honey, and sesame oil. Whisk well to ensure there are no lumps of curry paste. Grate in the garlic and ginger, mixing thoroughly to infuse the broth with flavor.
- Add Vegetables: Chop the bok choy and slice the zucchini (or selected vegetables). Add them to the baking dish and stir gently to coat the veggies evenly in the red curry broth.
- Arrange Dumplings: Place the frozen dumplings into the dish without overlapping, pressing them slightly into the broth so the bottom is submerged while the tops remain visible. Spoon some broth over the dumplings for added moisture.
- Cover and Bake: Preheat the oven to 400°F (200°C). Cover the baking dish with aluminum foil and bake for 20 minutes.
- Finish Baking: Remove the foil and continue baking for another 5-10 minutes until the broth bubbles up and the dumplings develop a slight crisp on top.
- Garnish and Serve: Add your choice of garnish such as sesame seeds, sliced green onions, cilantro, or chilli crisp oil. Serve the dumpling bake hot over a bed of jasmine rice or noodles and enjoy!
Notes
- Adjust red curry paste amount based on your spice preference.
- For a more brothy consistency when serving with rice or noodles, add ¼ cup of water to the broth before baking.
- Feel free to substitute or add other vegetables such as mushrooms, bell peppers, or spinach.
- If you prefer a crisper dumpling top, you can broil for 1-2 minutes after baking, watching carefully to avoid burning.
- Use low sodium soy sauce to control saltiness.
- This recipe works well with both meat and vegetarian dumplings depending on your dietary preference.
Nutrition
- Serving Size: 1 serving (about 1/4 of the dish excluding rice or noodles)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
