One-Pan Dumpling Bake

Ingredients

• 1 cup Coconut Milk (full‑fat, canned)
• 2 tablespoons Red Curry Paste (Thai red curry paste)
• 1 tablespoon Miso Paste (white miso)
• 2 cloves Garlic (minced)
• 1 tablespoon Ginger Paste (fresh ginger paste)
• 2 tablespoons Peanut Butter (smooth, unsweetened)
• 1 tablespoon Soy Sauce (low‑sodium)
• 1 tablespoon Honey (raw honey)
• 1 tablespoon Lime Juice (freshly squeezed)
• 2 cups Bok Choy (roughly chopped, stems included)
• 12 pieces Frozen Gyoza (dumplings) (pork or vegetable)
• 1 teaspoon Crispy Chili Flakes (for garnish)
• 2 stalks Spring Onion (sliced thinly, green parts only)
• 1 tablespoon Sesame Seeds (toasted)
• 2 tablespoons Chopped Peanuts (unsalted, roasted)

Instructions

1. Make the Coconut Curry Sauce

   In a mixing bowl combine coconut milk, red curry paste, miso paste, minced garlic, ginger paste, peanut butter, soy sauce, honey, and lime juice. Whisk until the mixture is smooth and all ingredients are fully incorporated.

   Time: PT5M

2. Prepare the Bok Choy

   Roughly chop the bok choy, including stems, into bite‑size pieces.

   Time: PT5M

3. Combine Sauce and Bok Choy

   Add the chopped bok choy to the sauce and stir until the greens are evenly coated.

   Time: PT2M

4. Arrange the Gyoza

   Spread the frozen gyoza in a single layer over the sauce‑bok choy mixture, leaving a little space between each dumpling.

   Time: PT3M

5. Drizzle Extra Sauce

   Drizzle a thin stream of any remaining sauce over the top of the dumplings for extra flavor and moisture.

   Time: PT1M

6. Cover and Bake

   Cover the baking dish tightly with aluminum foil and place it in a pre‑heated oven. Bake for 30 minutes.

   Time: PT30M

   Temperature: 190°C

7. Garnish and Serve

   Remove the foil, sprinkle crispy chili flakes, sliced spring onion, toasted sesame seeds, and chopped peanuts over the top. Serve immediately, optionally with steamed rice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

20g

Fiber

3g