One pan Coconut Dumpling Recipe Bake400F 20-25

Ingredients

• 12 pieces Dumplings (store‑bought frozen or fresh, thawed if frozen)
• 1 cup Coconut Milk (full‑fat for richness)
• 2 tablespoons Red Thai Curry Paste (store‑bought, adjust to heat preference)
• 1 tablespoon Fish Sauce (Thai fish sauce, adds umami)
• 2 cups Bok Choy (chopped, stems separated from leaves)
• 2 stalks Green Onion (sliced thinly, both white and green parts)
• 0.25 cup Cilantro (chopped leaves only)
• 1 teaspoon Chili Oil (for finishing drizzle, adjust to spice level)
• 2 tablespoons Vegetable Oil (neutral oil for pan‑frying)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (fresh, grated)

Instructions

1. Prep Ingredients

   Chop bok choy, slice green onions, mince garlic, grate ginger, and roughly chop cilantro. Set all aside.

   Time: PT5M

2. Pan‑Fry Dumplings

   Heat vegetable oil in a large skillet over medium‑high heat. Add dumplings in a single layer and fry until the bottoms are golden brown, about 3‑4 minutes.

   Time: PT4M

   Temperature: Medium-High

3. Add Aromatics

   Flip the dumplings, add minced garlic and grated ginger, and sauté for 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium-High

4. Incorporate Curry Paste

   Stir in the red Thai curry paste, coating the dumplings, and cook for 1 minute to release the spices.

   Time: PT1M

   Temperature: Medium

5. Add Coconut Milk & Fish Sauce

   Pour in the coconut milk and add fish sauce. Stir gently and bring to a gentle simmer.

   Time: PT2M

   Temperature: Medium

6. Cook Greens

   Add the chopped bok choy stems first, simmer 2 minutes, then add leaves and green onions. Cook until the greens are wilted but still bright, about 3‑4 minutes.

   Time: PT4M

   Temperature: Medium

7. Finish and Serve

   Remove from heat, drizzle chili oil, sprinkle chopped cilantro, and serve directly from the pan.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

15g

Fiber

3g