Description
This viral one-pan Dumpling Bake combines flavorful red curry broth with tender dumplings and fresh vegetables, baked to perfection for an easy, comforting meal. Perfect for cozy nights, this recipe balances spicy, sweet, and savory notes using coconut milk, red curry paste, and aromatic ginger and garlic, served best over jasmine rice or noodles.
Ingredients
Scale
Broth and Sauce
- 1 can (13.5 fl oz / 400ml) coconut milk
- 2–3 tablespoons red curry paste (adjust for spice level)
- 2 tablespoons soy sauce (preferably low sodium)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1 large garlic clove, grated
- 1 small cube of fresh ginger, grated
Dumplings and Vegetables
- 16–20 dumplings of choice (frozen veggie dumplings recommended)
- 2 bok choy bulbs, chopped
- 1 zucchini or vegetable of choice, sliced
Garnishes (optional)
- Sesame seeds
- Sliced green onions
- Cilantro/coriander
- Chilli crisp oil
To Serve
- White jasmine rice or noodles
Instructions
- Prepare the Broth: In a large 12 x 8 inch (30 x 20 cm) baking dish, combine the coconut milk, red curry paste, soy sauce, rice vinegar, honey, and sesame oil. Whisk thoroughly to remove lumps of curry paste. Grate in the garlic and ginger and stir well to mix all flavors evenly. Optionally, add ¼ cup of water if you prefer a more brothy consistency, especially if serving with rice or noodles.
- Add Vegetables: Preheat your oven to 400°F (200°C). Chop the bok choy and slice the zucchini, then add them to the baking dish. Stir gently to ensure the vegetables are coated evenly with the curry broth.
- Arrange Dumplings: Place frozen dumplings into the baking dish, ensuring they are not overlapping. Slightly press them into the broth so the base is submerged but the tops remain visible. Spoon some broth over the dumplings to keep them moist.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes, allowing the dumplings to cook through and infuse with the curry flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 5 to 10 minutes. This will thicken the broth, create a slight crisp on top of the dumplings, and make the dish bubbly. Watch closely to avoid over-browning.
- Garnish and Serve: Add your choice of garnishes such as sesame seeds, sliced green onions, fresh cilantro, or a drizzle of chili crisp oil for extra flavor and texture. Serve hot over a bed of steamed white jasmine rice or noodles and enjoy this comforting and flavorful Dumpling Bake.
Notes
- Adjust the amount of red curry paste according to your spice preference.
- You can substitute the vegetables with any favorites, such as bell peppers, mushrooms, or snap peas.
- For a non-vegetarian option, chicken or pork dumplings work well.
- Adding a small amount of water to the broth helps create a soupier consistency if preferred.
- Ensure dumplings are spaced apart to prevent sticking while baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: dumpling bake, red curry dumplings, one pan dinner, coconut curry recipe, vegetarian dumplings, easy baked dumplings
