Testing a Dumpling Bake from TikTok!

Ingredients

• 1 can (13.5 oz) Coconut Milk (full‑fat for richness)
• 2 tablespoons Red Curry Paste (Thai brand, adjust to heat preference)
• 1 tablespoon Fresh Ginger (peeled and minced)
• 2 cloves Garlic (minced)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Rice Vinegar (adds brightness)
• 1 teaspoon Sesame Oil (toasted, for aroma)
• 3 cups Bok Choy (chopped, stems and leaves separated)
• 24 pieces Frozen Dumplings (any flavor (pork, chicken, vegetable); do not thaw)
• 2 tablespoons Fresh Cilantro (roughly chopped for garnish)
• 1 teaspoon Chili Oil (for a light drizzle; optional for extra heat)

Instructions

1. Prepare the Curry Base

   In a mixing bowl combine the coconut milk, red curry paste, minced ginger, minced garlic, soy sauce, rice vinegar, and sesame oil. Stir until the paste is fully incorporated and the sauce is fragrant.

   Time: PT5M

2. Layer the Vegetables

   Spread the chopped bok choy stems evenly in the bottom of the baking dish, then add the leaves on top.

   Time: PT3M

3. Add the Curry Sauce

   Pour the prepared curry sauce over the bok choy, ensuring the vegetables are mostly covered.

   Time: PT2M

4. Arrange the Frozen Dumplings

   Nestle the frozen dumplings on top of the sauce, pressing them gently so they are partially submerged. It’s okay if some tops remain exposed.

   Time: PT3M

5. Bake the Casserole

   Place the dish in a pre‑heated oven and bake until the dumpling edges turn golden and crispy and the sauce is bubbling.

   Time: PT15M

   Temperature: 375°F

6. Finish and Garnish

   Remove from oven, sprinkle chopped cilantro over the top and drizzle a small amount of chili oil.

   Time: PT2M

7. Serve

   Let the casserole rest for 2 minutes, then serve directly from the pan or transfer to a serving platter.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

8g

Carbohydrates

30g

Fat

12g

Fiber

2g