This Trader Joe’s dumpling bake is the perfect meal

Ingredients

• 1 can Coconut Milk (full 13.5‑oz can, unsweetened)
• 6 oz Red Curry Sauce (half a bottle of Trader Joe's red curry sauce)
• 3 tbsp Soyaki (Trader Joe's Soyaki sauce)
• 2 cups Fresh Spinach (baby spinach, loosely packed)
• 1 bag Frozen Pot Stickers (Trader Joe's frozen pot stickers (about 30 pieces))
• 1 cup White Jasmine Rice (uncooked; yields about 3 cups cooked)
• 2 stalks Green Onion (thinly sliced for garnish)
• 2 tbsp Chili Crunch (Trader Joe's Chili Crunch topping)

Instructions

1. Preheat Oven

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

   Time: PT5M

   Temperature: 400°F

2. Cook Rice

   Rinse 1 cup of jasmine rice, combine with 1 ¼ cups water in a saucepan, bring to a boil, then cover and simmer for 12‑15 minutes until tender. Fluff with a fork.

   Time: PT15M

3. Mix Sauce

   In a mixing bowl, whisk together the whole can of coconut milk, 6 oz red curry sauce, and 3 tbsp Soyaki until smooth.

   Time: PT2M

4. Add Spinach

   Fold the fresh spinach into the sauce mixture; it will wilt slightly as it bakes.

   Time: PT1M

5. Arrange Dumplings

   Spread the frozen pot stickers in a single layer in the prepared baking dish. Pour the sauce over the dumplings, ensuring they are mostly covered.

   Time: PT5M

6. Bake

   Place the dish in the preheated oven and bake for 35 minutes, or until the sauce is bubbling and the dumpling edges are golden.

   Time: PT35M

   Temperature: 400°F

7. Prepare Garnish

   While the bake is finishing, slice the green onions and have the Chili Crunch ready.

   Time: PT5M

8. Serve

   Spoon a bed of cooked jasmine rice onto plates, top with generous portions of the baked dumplings and sauce, then garnish with sliced green onion and a drizzle of Chili Crunch.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

12 g

Carbohydrates

55 g

Fat

18 g

Fiber

3 g