Description
This Dumpling Bake recipe features a flavorful red curry coconut broth paired with tender vegetable dumplings and fresh bok choy and zucchini, baked to perfection for an easy one-pan meal. Perfect served with jasmine rice or noodles, it combines spicy, savory, and creamy textures in a comforting dish.
Ingredients
Scale
Red Curry Broth
- 1 can (13.5 fl oz / 400 ml) coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 large garlic clove, grated
- 1 small cube of ginger, grated
Dumpling Bake
- 20 frozen veggie dumplings
- 2 bok choy bulbs, chopped
- 1 zucchini, sliced
- Garnishes: sesame seeds, sliced green onions, cilantro/coriander, chilli crisp oil (optional)
- White jasmine rice or noodles, for serving
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 with no lumps of paste. Grate in the garlic and ginger, stirring to combine evenly.
- Add Vegetables: Preheat the oven to 400℉ (200℃). Chop the bok choy and slice the zucchini, then add them to the baking dish. Stir gently so the vegetables are coated in the curry broth.
- Arrange Dumplings: Place the frozen dumplings into the dish without overlapping, pressing them slightly into the broth so the bottom is submerged but the tops remain visible. Spoon some broth over the dumplings to keep them moist.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 20 minutes. This allows the dumplings to cook through in the flavorful broth.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes until the broth is bubbling and the dumplings develop a slight crisp on top, enhancing texture.
- Serve: Remove from oven, add your choice of garnishes such as sesame seeds, green onions, cilantro, or chili crisp oil. Serve the dumpling bake hot over steamed white jasmine rice or noodles for a satisfying meal.
Notes
- Adjust red curry paste quantity to your preferred spice level.
- If serving with rice or noodles, add ¼ cup of water to the broth before baking for a more soupy consistency.
- Feel free to swap zucchini for other vegetables like bell peppers, mushrooms, or snap peas.
- Ensure dumplings are placed in a single layer to cook evenly.
- Use low sodium soy sauce to control saltiness, or opt for tamari for gluten free version.
- Leftover dumpling bake can be refrigerated and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
