making the viral dumpling bake

Ingredients

• 2 tablespoons Chili Crisp (for sauce; extra 1 tbsp for garnish)
• 2 cloves Garlic (minced)
• 1 tablespoon Fresh Ginger (grated)
• 2 Scallion (thinly sliced; divided for sauce and garnish)
• 2 tablespoons Honey
• 1 tablespoon Rice Wine Vinegar
• 3 tablespoons Smooth Peanut Butter (creamy, not chunky)
• 3 tablespoons Soy Sauce (regular, not low‑sodium)
• 1 can Coconut Milk (full‑fat, 13.5 oz)
• 1 cup Chicken Stock (boiling)
• 4 packs Ramen Noodles (discard seasoning packets)
• 20 Frozen Dumplings (any flavor; keep frozen until assembled)
• 1 tablespoon Sesame Seeds (toasted, for garnish)

Instructions

1. Prepare the Sauce

   In a mixing bowl combine 2 Tbsp chili crisp, minced garlic, grated ginger, 1 sliced scallion, honey, rice wine vinegar, smooth peanut butter, soy sauce, the whole can of coconut milk, and 1 cup boiling chicken stock. Whisk until smooth and glossy.

   Time: PT5M

2. Cook the Ramen Noodles

   Bring a pot of water to a boil, add the 4 packs of ramen noodles and cook for 2–3 minutes, just until they begin to separate but are still firm. Drain and set aside.

   Time: PT5M

   Temperature: 212°F

3. Assemble the Bake

   Spread the cooked ramen evenly in the bottom of a greased 9×13 inch baking dish. Arrange the frozen dumplings on top in a single layer. Pour the prepared sauce over everything, making sure the dumplings are mostly covered.

   Time: PT5M

4. Bake

   Place the dish in a pre‑heated oven at 375°F and bake for 20 minutes, or until the sauce is bubbling and the dumpling edges are golden.

   Time: PT20M

   Temperature: 375°F

5. Garnish and Serve

   Remove from oven, sprinkle the remaining sliced scallion, toasted sesame seeds, and an extra tablespoon of chili crisp over the top. Let rest 2 minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

55 g

Fat

15 g

Fiber

3 g