Viral Potsticker/ Dumpling Bake! One Pan Meal!

Ingredients

• 1 can Coconut Milk (full‑fat, shake well before opening)
• 2 tbsp Curry Paste (Thai red curry paste works well)
• 2 tbsp Gochujang (Korean chili paste; optional if you prefer less heat)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tsp Garlic (minced fresh or powdered)
• 1 tsp Ginger (minced fresh or ground)
• 1 tbsp Rice Vinegar (sweet and tangy seasoned variety)
• 2 tsp Sesame Oil (toasted sesame oil for flavor)
• 1 tsp Honey (can substitute maple syrup if desired)
• 14 pieces Frozen Potstickers (Chicken & Vegetable) (about 7 per person; any frozen dumplings work)
• 1 sheet Aluminum Foil (to cover the baking dish)

Instructions

1. Prepare the Coconut Curry Sauce

   Shake the can of coconut milk well, then pour it into a mixing bowl. Add the curry paste, gochujang, soy sauce, minced garlic, minced ginger, rice vinegar, sesame oil, and honey. Whisk until everything is fully combined and the sauce is smooth.

   Time: PT5M

2. Add the Dumplings

   Place the frozen potstickers in a single layer inside the baking dish. Pour the prepared sauce over the dumplings, making sure they are mostly covered.

   Time: PT2M

3. Bake Covered

   Preheat the oven to 375°F. Cover the baking dish tightly with aluminum foil and place it in the oven. Bake for 20 minutes.

   Time: PT20M

   Temperature: 375°F

4. Finish Uncovered

   Remove the foil and bake for an additional 5 minutes, or until the sauce thickens and the dumplings turn golden and slightly crispy on the edges.

   Time: PT5M

   Temperature: 375°F

5. Serve

   Take the dish out of the oven, let it rest for 2 minutes, then serve hot with steamed rice or enjoy straight from the pan.

   Time: PT2M

Nutrition Facts

Calories

680

Protein

15 g

Carbohydrates

45 g

Fat

54 g

Fiber

2 g