One-Pan Thai Curry Dumplings with Bok Choy

Ingredients

• 3 tablespoons Soy Sauce (regular light soy sauce)
• 2 teaspoons Garlic (minced)
• 1 tablespoon Ginger (fresh, grated)
• 2 tablespoons White Vinegar
• 1 teaspoon Sesame Seed Oil (toasted)
• 2 tablespoons Thai Curry Paste (red or green, according to preference)
• 0.5 cup Coconut Milk (full‑fat for richness)
• 0.5 cup Water
• 1 bunch Bok Choy (washed and roughly chopped)
• 12 pieces Frozen Dumplings (any flavor you like – pork, chicken, or vegetable)
• 1 tablespoon Chili Crisp Oil (for drizzling after baking)
• 1 teaspoon Sesame Seeds (toasted)

Instructions

1. Make the sauce

   In a mixing bowl combine soy sauce, minced garlic, grated ginger, white vinegar, sesame seed oil, Thai curry paste, coconut milk, and water. Stir until smooth.

   Time: PT5M

2. Prepare the bok choy

   Wash the bok choy, discard any wilted leaves, and roughly chop the stems and leaves.

   Time: PT5M

3. Arrange dumplings and vegetables

   Place the frozen dumplings in a single layer in the baking dish. Scatter the chopped bok choy around and on top of the dumplings. Pour the prepared sauce evenly over everything.

   Time: PT4M

4. Bake

   Put the baking dish in a pre‑heated oven and bake at 375°F for 25 minutes, or until the dumplings are cooked through and the bok choy is tender.

   Time: PT25M

   Temperature: 375°F

5. Finish and serve

   Remove the dish from the oven. Drizzle chili crisp oil over the top and sprinkle toasted sesame seeds. Serve hot straight from the pan.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

15g

Fiber

4g