The viral dumpling bake- MY WAY & yes it was good!

Ingredients

• 1 can Coconut Milk (Full‑fat, 13.5 oz can)
• 2 tablespoons Soy Sauce (Low‑sodium optional)
• 2 tablespoons Mirin (Japanese sweet rice wine)
• 1 tablespoon Garlic (Fresh minced, about 3 cloves)
• 1 tablespoon Ginger (Fresh minced)
• 1 teaspoon Sesame Oil (Toasted sesame oil for aroma)
• 2.5 tablespoons Red Curry Paste (Thai red curry paste)
• 1 tablespoon Honey (Raw honey)
• 1 teaspoon Onion Powder
• 1 teaspoon Black Pepper (Freshly ground)
• 2 cups Bok Choy (Cleaned and chopped)
• 20 pieces Frozen Mixed Chicken‑Pork Dumplings (Half chicken, half pork; thawed)
• 2 cups Jasmine Rice (White jasmine rice)
• 3.5 cups Water
• 1 tablespoon Butter (Unsalted, cut into pieces)
• 1 pinch Salt (To taste)
• 1 pinch Black Pepper (For the rice)

Instructions

1. Preheat Oven

   Set the oven to 400°F and let it preheat while you prepare the sauce.

   Time: PT5M

   Temperature: 400°F

2. Make the Coconut Curry Sauce

   In a mixing bowl combine coconut milk, soy sauce, mirin, red curry paste, honey, minced garlic, minced ginger, sesame oil, onion powder, and black pepper. Whisk until smooth.

   Time: PT5M

3. Prep Bok Choy

   Rinse bok choy, discard any wilted leaves, and chop into bite‑size pieces.

   Time: PT5M

4. Combine Veggies with Sauce

   Add the chopped bok choy to the sauce and stir to coat evenly.

   Time: PT2M

5. Add Dumplings

   Gently fold the thawed chicken‑pork dumplings into the sauce mixture, making sure each dumpling is well‑coated.

   Time: PT3M

6. Transfer to Baking Dish

   Pour the dumpling‑sauce mixture into a 9×13‑inch baking dish and cover tightly with aluminum foil.

   Time: PT2M

7. Bake the Dumplings

   Place the covered dish in the preheated oven and bake for 20‑25 minutes, until the dumplings are heated through and the sauce is bubbling.

   Time: PT22M

   Temperature: 400°F

8. Toast Jasmine Rice

   While the dumplings bake, rinse the jasmine rice until water runs clear. In a saucepan, melt butter over medium heat, add the rice and toast for 2 minutes until lightly golden.

   Time: PT5M

9. Cook Rice

   Add the remaining rice, 3½ cups water, a pinch of salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.

   Time: PT15M

10. Rest the Dumplings

    Remove the foil and let the baked dumplings rest for 5 minutes before serving.

    Time: PT5M

11. Serve

    Spoon a generous portion of jasmine rice onto plates and top with the coconut‑curry baked dumplings. Garnish with chopped cilantro and toasted sesame seeds if desired.

    Time: PT2M

Nutrition Facts

Calories

950

Protein

19 g

Carbohydrates

85 g

Fat

30 g

Fiber

3 g