Coconut Ramen Dumpling Bake
Coconut Ramen Dumpling Bake
Ingredients
For the Bake
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1/2 cup tahini
- 2 tablespoons chili crisp
- 1/4 cup soy sauce
- 1/2 cup green onions, chopped, plus more for garnish
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 1/2 cup milk, or cream
- 2 instant ramen noodle blocks, seasoning packets discarded
- 12 frozen dumplings, potstickers or gyoza style
For Garnish
- 1 tablespoon chili oil, as needed
- 1 teaspoon black sesame seeds, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a 9x13 inch baking dish, add the garlic paste and ginger paste, spreading them slightly across the bottom.
⏱️ 1 min
- 3
Pour the tahini over the garlic and ginger paste.
⏱️ 1 min
- 4
Add the chili crisp and soy sauce to the dish.
⏱️ 1 min
- 5
Scatter the 1/2 cup of chopped green onions into the dish.
⏱️ 1 min
- 6
Pour in the full can of coconut milk, followed by the 1/2 cup of milk or cream. Whisk gently with a fork to combine the liquids and pastes into a creamy broth.
⏱️ 2 min
- 7
Carefully place the two blocks of instant ramen noodles into the liquid, ensuring they are partially submerged.
⏱️ 1 min
- 8
Arrange the frozen dumplings around and between the ramen blocks, making sure they are also partially submerged in the liquid.
⏱️ 2 min
- 9
Bake for 20-25 minutes, or until the noodles are tender, the dumplings are cooked through, and the sauce is bubbling and slightly thickened.
⏱️ 25 min•🌡️ 400
- 10
Remove from the oven. Drizzle with chili oil, sprinkle with black sesame seeds, and garnish with additional chopped green onions before serving directly from the baking dish.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Ramen Dumpling Bake
Ingredients
For the Bake
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1/2 cup tahini
- 2 tablespoons chili crisp
- 1/4 cup soy sauce
- 1/2 cup green onions, chopped, plus more for garnish
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 1/2 cup milk, or cream
- 2 instant ramen noodle blocks, seasoning packets discarded
- 12 frozen dumplings, potstickers or gyoza style
For Garnish
- 1 tablespoon chili oil, as needed
- 1 teaspoon black sesame seeds, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a 9x13 inch baking dish, add the garlic paste and ginger paste, spreading them slightly across the bottom.
⏱️ 1 min - 3
Pour the tahini over the garlic and ginger paste.
⏱️ 1 min - 4
Add the chili crisp and soy sauce to the dish.
⏱️ 1 min - 5
Scatter the 1/2 cup of chopped green onions into the dish.
⏱️ 1 min - 6
Pour in the full can of coconut milk, followed by the 1/2 cup of milk or cream. Whisk gently with a fork to combine the liquids and pastes into a creamy broth.
⏱️ 2 min - 7
Carefully place the two blocks of instant ramen noodles into the liquid, ensuring they are partially submerged.
⏱️ 1 min - 8
Arrange the frozen dumplings around and between the ramen blocks, making sure they are also partially submerged in the liquid.
⏱️ 2 min - 9
Bake for 20-25 minutes, or until the noodles are tender, the dumplings are cooked through, and the sauce is bubbling and slightly thickened.
⏱️ 25 min•🌡️ 400 - 10
Remove from the oven. Drizzle with chili oil, sprinkle with black sesame seeds, and garnish with additional chopped green onions before serving directly from the baking dish.
⏱️ 3 min