Description
A flavorful and easy one-pan Dumpling Bake featuring veggie dumplings simmered in a rich red curry coconut broth with fresh vegetables, perfect for a comforting dinner served over rice or noodles.
Ingredients
Scale
Red Curry Broth
- 1 can (13.5 fl oz / 400ml) coconut milk
- 3 tablespoons red curry paste
- 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
- 20 frozen vegetable dumplings
- 2 bok choy bulbs, chopped
- 1 zucchini, sliced
- Garnishes: sesame seeds, sliced green onions, cilantro/coriander, chili crisp oil
- White jasmine rice or noodles, to serve
Instructions
- Prepare the Broth: In a large 12 x 8 inch (30 x 20 cm) baking dish, whisk together the coconut milk, red curry paste, soy sauce, rice vinegar, honey, and sesame oil until smooth and no lumps of paste remain. Grate in the garlic and ginger and mix well.
- Add Vegetables: Preheat the oven to 400℉ / 200℃. Chop the bok choy and slice the zucchini, then add them to the baking dish. Stir to coat the veggies evenly with the curry broth.
- Arrange Dumplings: Place the frozen vegetable dumplings into the baking dish without overlapping, pressing them slightly into the broth so their tops remain visible. Spoon some broth over the dumplings.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to allow the dumplings to cook through in the flavorful broth.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes to let the broth bubble and the dumplings develop a slightly crispy top.
- Serve: Garnish with sesame seeds, green onions, cilantro, and chili crisp oil as desired. Serve the dumpling bake over white jasmine rice or noodles for a satisfying meal.
Notes
- Use frozen dumplings of your choice if veggie dumplings are unavailable.
- Adding ¼ cup of water to the broth can create a more soupy consistency if preferred, especially when serving over rice or noodles.
- Feel free to substitute zucchini with other vegetables like bell peppers, mushrooms, or snap peas.
- For a spicier dish, increase the amount of red curry paste to 3 tablespoons.
- If you prefer a crispier dumpling top, broil uncovered for 2-3 minutes after baking.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
