1-Pan Dumpling Bake
HB-5924 · Hand-built original · Asian
Frozen dumplings bake in a single pan under a red-curry coconut sauce sharpened with lime, ginger and peanut butter, with chopped bok choy wilted through the sauce.
AsianMain course
Main ingredient: dumplings
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 can full-fat coconut milk (13.5 oz)
- 2 tbsp red curry paste
- 3 garlic cloves, minced
- 2 tsp fresh ginger, minced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp peanut butter
- 1 tbsp sesame oil
- 2 tsp rice vinegar
- Juice of 1 lime
- 4 cups bok choy, chopped
- 15–20 frozen dumplings (pork, chicken, or veggie)
- Optional toppings: chili crisp, green onions, sesame seeds, cilantro, lime
Method
- Heat the oven to 400°F and set out a 9x13-inch baking pan.
- Whisk the coconut milk, red curry paste, garlic, ginger, soy sauce, oyster sauce, peanut butter, sesame oil and rice vinegar together directly in the pan until the peanut butter dissolves into the sauce.
- Squeeze in the lime juice, then fold the chopped bok choy through the curry sauce so the leaves are well coated.
- Nestle the frozen dumplings across the top in a single layer, cover the pan tightly with foil and bake for 25 to 30 minutes, until the dumplings are cooked through and tender.
- Uncover the pan and finish the dumplings with chili crisp, green onions, sesame seeds, cilantro and extra lime, whichever of the toppings you are using, and serve the bake hot.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).