High-Protein Dumpling Bake
High-Protein Dumpling Bake
Ingredients
- 2 cups full-fat coconut milk
- 2 tablespoons red curry paste
- 4 teaspoons garlic, minced
- 4 tablespoons soy sauce
- 2 lime, juiced
- 4 cups fresh spinach
- 24 frozen mini pork and vegetable wontons, (approximately 6 per serving)
- 12 ounces cooked chicken, shredded or diced
- 4 tablespoons chili crisp, optional, for serving
- 2 lime, cut into wedges, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Arrange four oven-safe glass meal prep containers on a clean surface.
⏱️ 5 min•🌡️ 400
- 2
Pour 1/2 cup of coconut milk into each of the four containers.
⏱️ 1 min
- 3
Add 1/2 tablespoon of red curry paste, 1 teaspoon of minced garlic, and 1 tablespoon of soy sauce to each container.
⏱️ 2 min
- 4
Squeeze the juice from 1/2 lime into each container.
⏱️ 1 min
- 5
Using a small whisk or fork, thoroughly mix the contents of each container until well combined and the red curry paste is evenly distributed, creating a light orange sauce.
⏱️ 3 min
- 6
Add 1 cup of fresh spinach leaves into the sauce in each container, pressing down gently to submerge them.
⏱️ 2 min
- 7
Carefully place 6 frozen mini pork and vegetable wontons into the sauce in each container.
⏱️ 2 min
- 8
Add 3 ounces of cooked chicken (shredded or diced) to each container, distributing it among the wontons.
⏱️ 3 min
- 9
Bake the containers in the preheated oven for 20 minutes, or until the wontons are cooked through and the sauce is bubbly.
⏱️ 20 min•🌡️ 400
- 10
Once baked, carefully remove the containers from the oven. If desired, add 1 tablespoon of chili crisp to each serving.
⏱️ 1 min
- 11
Garnish each serving with a lime wedge. Serve immediately with a side of cooked rice, or allow to cool completely before covering and refrigerating for meal prep.
Kitchen Tools
High-Protein Dumpling Bake
- 2 cups full-fat coconut milk
- 2 tablespoons red curry paste
- 4 teaspoons garlic, minced
- 4 tablespoons soy sauce
- 2 lime, juiced
- 4 cups fresh spinach
- 24 frozen mini pork and vegetable wontons, (approximately 6 per serving)
- 12 ounces cooked chicken, shredded or diced
- 4 tablespoons chili crisp, optional, for serving
- 2 lime, cut into wedges, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Arrange four oven-safe glass meal prep containers on a clean surface.
⏱️ 5 min•🌡️ 400 - 2
Pour 1/2 cup of coconut milk into each of the four containers.
⏱️ 1 min - 3
Add 1/2 tablespoon of red curry paste, 1 teaspoon of minced garlic, and 1 tablespoon of soy sauce to each container.
⏱️ 2 min - 4
Squeeze the juice from 1/2 lime into each container.
⏱️ 1 min - 5
Using a small whisk or fork, thoroughly mix the contents of each container until well combined and the red curry paste is evenly distributed, creating a light orange sauce.
⏱️ 3 min - 6
Add 1 cup of fresh spinach leaves into the sauce in each container, pressing down gently to submerge them.
⏱️ 2 min - 7
Carefully place 6 frozen mini pork and vegetable wontons into the sauce in each container.
⏱️ 2 min - 8
Add 3 ounces of cooked chicken (shredded or diced) to each container, distributing it among the wontons.
⏱️ 3 min - 9
Bake the containers in the preheated oven for 20 minutes, or until the wontons are cooked through and the sauce is bubbly.
⏱️ 20 min•🌡️ 400 - 10
Once baked, carefully remove the containers from the oven. If desired, add 1 tablespoon of chili crisp to each serving.
⏱️ 1 min - 11
Garnish each serving with a lime wedge. Serve immediately with a side of cooked rice, or allow to cool completely before covering and refrigerating for meal prep.