Easy Dumpling Bake

Ingredients

• 13.5 oz Coconut Milk (Full‑fat can, shaken before opening)
• 2 tbsp Thai Red Curry Paste (Store‑bought, adjust to heat preference)
• 2 cloves Garlic (Minced)
• 1 tbsp Fresh Ginger (Finely grated)
• 1 tbsp Brown Sugar (Lightly packed)
• 2 tbsp Soy Sauce (Low‑sodium preferred)
• 1 tbsp Fish Sauce (Adds umami depth)
• 1 tsp Sesame Oil (Toasted, for flavor)
• 2 cups Bok Choy (Chopped, stems and leaves separated)
• 20 pieces Frozen Dumplings (Any flavor (pork, chicken, vegetable); keep frozen until placed in pan)
• 1 sheet Aluminum Foil (To cover pan while baking)
• 1 tbsp Chili Oil (For finishing drizzle)
• 2 stalks Green Onions (Thinly sliced for garnish)
• 2 tbsp Cilantro (Chopped, optional garnish)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the sauce and vegetables.

   Time: PT5M

   Temperature: 400°F

2. Make the Coconut Curry Sauce

   In a mixing bowl, whisk together coconut milk, red curry paste, minced garlic, grated ginger, brown sugar, soy sauce, fish sauce, and sesame oil until smooth.

   Time: PT5M

3. Prepare the Bok Choy

   Rinse bok choy, separate stems from leaves, slice stems thinly, and roughly chop leaves. Set aside.

   Time: PT5M

4. Combine Sauce and Greens

   Add the chopped bok choy stems and leaves to the bowl with the sauce, tossing to coat evenly.

   Time: PT2M

5. Arrange Dumplings in Pan

   Spread the sauce‑coated bok choy evenly in the baking pan. Place frozen dumplings on top in a single layer, spacing them about ½ inch apart. Spoon any remaining sauce over the dumplings.

   Time: PT5M

6. Cover and Bake

   Cover the pan tightly with aluminum foil and bake for 15 minutes.

   Time: PT15M

   Temperature: 400°F

7. Finish and Garnish

   Remove the foil, drizzle chili oil over the dumplings, and sprinkle sliced green onions and cilantro. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g