One-Pan Dumpling Bake (My Tweaked Version)
One-Pan Dumpling Bake (My Tweaked Version)
Ingredients
For the Sauce
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 3 tablespoons soy sauce
- a little palm sugar, optional
- 1 tablespoon minced garlic
- 1 teaspoon ginger
For Assembly
- 2 bunches bok choy, chopped, or coriander
- 1 bag frozen dumplings
- a little water, as needed
For Finishing
- as needed sesame seeds
- as needed green onions, chopped
- as needed coriander, chopped, if desired
- as needed chili oil
Instructions
- 1
Preheat your oven to 200°C (400°F).
⏱️ 5 min•🌡️ 200
- 2
In a white rectangular baking dish, pour in the 1 can of coconut milk.
⏱️ 1 min
- 3
To the coconut milk, add 2 tablespoons of curry powder, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 3 tablespoons of soy sauce, 1 teaspoon of ginger, and 1 tablespoon of minced garlic.
⏱️ 2 min
- 4
Thoroughly whisk all the sauce ingredients together in the baking dish until well combined.
⏱️ 2 min
- 5
Add the 2 chopped bunches of bok choy (or coriander) directly into the sauce. If using, grate a little palm sugar over the sauce and herbs.
⏱️ 3 min
- 6
Open the bag of frozen dumplings and arrange them in a single layer in the baking dish, ensuring they are mostly submerged in the sauce. If the sauce doesn't cover the dumplings sufficiently, add a little water until they are adequately covered.
⏱️ 3 min
- 7
Bake the dish in the preheated oven for approximately 20 minutes, or until the sauce is bubbly and the dumplings are golden. (Alternatively, you can steam them in a steam oven until cooked through).
⏱️ 20 min•🌡️ 200
- 8
Once cooked, remove from the oven and sprinkle sesame seeds, chopped green onions, and additional fresh coriander (if desired) over the top. Drizzle with chili oil before serving.
⏱️ 2 min
- 9
Serve the dumplings with the sauce in a bowl.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Dumpling Bake (My Tweaked Version)
For the Sauce
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 3 tablespoons soy sauce
- a little palm sugar, optional
- 1 tablespoon minced garlic
- 1 teaspoon ginger
For Assembly
- 2 bunches bok choy, chopped, or coriander
- 1 bag frozen dumplings
- a little water, as needed
For Finishing
- as needed sesame seeds
- as needed green onions, chopped
- as needed coriander, chopped, if desired
- as needed chili oil
Instructions
- 1
Preheat your oven to 200°C (400°F).
⏱️ 5 min•🌡️ 200 - 2
In a white rectangular baking dish, pour in the 1 can of coconut milk.
⏱️ 1 min - 3
To the coconut milk, add 2 tablespoons of curry powder, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 3 tablespoons of soy sauce, 1 teaspoon of ginger, and 1 tablespoon of minced garlic.
⏱️ 2 min - 4
Thoroughly whisk all the sauce ingredients together in the baking dish until well combined.
⏱️ 2 min - 5
Add the 2 chopped bunches of bok choy (or coriander) directly into the sauce. If using, grate a little palm sugar over the sauce and herbs.
⏱️ 3 min - 6
Open the bag of frozen dumplings and arrange them in a single layer in the baking dish, ensuring they are mostly submerged in the sauce. If the sauce doesn't cover the dumplings sufficiently, add a little water until they are adequately covered.
⏱️ 3 min - 7
Bake the dish in the preheated oven for approximately 20 minutes, or until the sauce is bubbly and the dumplings are golden. (Alternatively, you can steam them in a steam oven until cooked through).
⏱️ 20 min•🌡️ 200 - 8
Once cooked, remove from the oven and sprinkle sesame seeds, chopped green onions, and additional fresh coriander (if desired) over the top. Drizzle with chili oil before serving.
⏱️ 2 min - 9
Serve the dumplings with the sauce in a bowl.
⏱️ 1 min