Imagine the comforting smell of coconut milk and spices filling your kitchen as you prepare a meal that brings warmth and joy. I remember the first time I made this Dumpling Bake; I was looking for an easy dinner option after a long day. It quickly became a favorite, not just for me but for everyone who sat at the table that night. This recipe holds a special place in my heart because it’s versatile and easy to make; it invites you to use whatever veggies you have on hand. What sets this Dumpling Bake apart is its creamy, flavorful broth, which perfectly complements the dumplings and makes for a satisfying meal.
Why Make This Recipe
Dumpling Bake is a perfect dish for busy weeknights or cozy weekends. It’s simple yet delicious, offering a wonderful blend of flavors while being easy to prepare. Plus, you can customize it with your favorite vegetables and dumplings. This one-pan meal makes cleanup a breeze and allows you to enjoy a hearty dish without spending hours in the kitchen. It’s a great way to experiment with different spices and ingredients, ensuring that every bite is a delight.
How to Make Dumpling Bake
Ingredients
- 1 can (13.5 fl oz / 400ml) coconut milk
- 2-3 tablespoons red curry paste (depending on how spicy you like it)
- 2 tablespoons soy sauce (I’ve used low sodium)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1 large garlic clove
- 1 small cube of ginger
- 16-20 dumplings of choice (I’ve used frozen veggie dumplings)
- 2 bok choy bulbs
- 1 zucchini or any vegetable of choice
- Garnish ideas: sesame seeds, sliced green onions, cilantro/coriander, chili crisp oil
- Serve with white jasmine rice or noodles
Directions
- Preheat your oven to 400℉ (200℃).
- In a large baking dish (12 x 8 inch or 30 x 20 cm), pour in the coconut milk, red curry paste, soy sauce, vinegar, honey, and sesame oil. Whisk together until smooth, with no lumps remaining.
- Grate the garlic and ginger into the mixture.
- If you’re serving it with rice or noodles, add ¼ cup of water to create a brothy consistency, if preferred.
- Chop the bok choy and slice the zucchini. Add them to the baking dish and stir to coat the veggies in the broth.
- Place the frozen dumplings in the dish, making sure they don’t overlap. Gently press them into the broth, leaving the tops slightly visible.
- Spoon some broth over the dumplings and cover the dish with aluminum foil.
- Bake for 20 minutes covered, then remove the foil and bake for an additional 5-10 minutes until the broth is bubbly and the dumplings have a slight crisp on top.
- Add your garnishes and serve the delicious Dumpling Bake over jasmine rice or noodles. Enjoy!
How to Serve Dumpling Bake
Serve Dumpling Bake hot, straight from the oven. It’s delightful over a bed of fluffy white jasmine rice or tossed with noodles. Garnish with sesame seeds, sliced green onions, cilantro, or a drizzle of chili crisp oil for extra flavor.
How to Store Dumpling Bake
If you have leftovers, let the Dumpling Bake cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven or microwave until it’s heated through.
Tips to Make Dumpling Bake
- Feel free to swap in any vegetables you like, such as bell peppers or spinach.
- Adjust the amount of red curry paste to suit your spice level.
- Make sure the dumplings aren’t overlapping in the baking dish to ensure even cooking.
Variation
You can try using different types of dumplings, such as shrimp or chicken, for a change. Additionally, using coconut cream instead of milk can create an even richer sauce.
FAQs
Can I use fresh dumplings instead of frozen?
Yes, you can use fresh dumplings. Just adjust the baking time as needed, since fresh dumplings may cook faster.
Can I make this dish vegan?
Absolutely! Just ensure the dumplings and any added ingredients are vegan-friendly. Most frozen veggie dumplings are vegan.
What can I serve with Dumpling Bake besides rice or noodles?
You can serve it with a side salad or steamed vegetables for a lighter meal. It also pairs well with spring rolls if you’re in the mood for something crunchy.
Dumpling Bake
Ingredients
For the Broth
- 1 can 13.5 fl oz coconut milk
- 2-3 tablespoons red curry paste adjust based on spice preference
- 2 tablespoons soy sauce low sodium preferred
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1 large clove garlic grated
- 1 small cube ginger grated
- ¼ cup water optional for broth consistency
For the Dumplings and Vegetables
- 16-20 dumplings of choice frozen veggie dumplings recommended
- 2 bok choy bulbs chopped
- 1 zucchini sliced or any vegetable of choice
Garnishes
- sesame seeds
- sliced green onions
- cilantro/coriander
- chili crisp oil
Method
Preparation
- Preheat your oven to 400℉ (200℃).
- In a large baking dish, combine coconut milk, red curry paste, soy sauce, rice vinegar, honey, and sesame oil. Whisk until smooth.
- Grate garlic and ginger into the mixture.
- If serving with rice or noodles, add ¼ cup of water for a brothy consistency.
- Chop bok choy and slice zucchini, then add both to the baking dish and stir to coat in the broth.
- Place dumplings in the dish, ensuring they do not overlap, then gently press them into the broth.
- Spoon broth over the dumplings and cover the dish with aluminum foil.
Baking
- Bake for 20 minutes covered, then remove foil and bake for an additional 5-10 minutes until bubbly and slightly crisp on top.
Serving
- Serve hot over jasmine rice or noodles. Garnish as preferred.