Recipe Index

Ingredients

• 3 garlic cloves, grated
• 2 tsp. ground turmeric
• 2 Tbsp. mild madras curry powder
• 1 Tbsp. fish sauce
• 1 Tbsp. dark soy sauce
• 2 tsp. dark brown sugar
• 1 lime, juice only
• 14 fl oz can coconut milk
• 1/4 pint (about 2/3 cup) vegetable or chicken stock
• 1 onion, thinly sliced
• 1 stalk lemongrass, finely chopped (white part only)
• 2 baby pak choi (about 3 1/2 oz), white bases removed and leaves roughly chopped
• 4 lime leaves
• 14-16 frozen gyoza dumplings (vegetable, chicken, pork or shrimp)
• 2 spring onions, sliced diagonally
• Handful fresh basil (optional)
• Chili oil, for drizzling (optional)
• Lime wedges (optional)

Method

1. Heat the oven to 400°F for the dumpling traybake.
2. Stir the grated garlic, turmeric, curry powder, fish sauce, dark soy sauce, brown sugar and lime juice in a large roasting tray, then whisk in the coconut milk and stock.
3. Add the sliced onion, chopped lemongrass, pak choi pieces and lime leaves to the tray and stir them through the coconut broth.
4. Arrange the frozen gyoza across the broth in a single layer and spoon a little liquid over each dumpling.
5. Bake the traybake uncovered for 25 to 30 minutes until the dumplings are tender with lightly golden tops.
6. Scatter spring onions and basil over the baked gyoza, drizzle chile oil across them if using, and serve the traybake hot with lime wedges.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data