One-Pan Coconut Curry Dumplings with Bok Choy
One-Pan Coconut Curry Dumplings with Bok Choy
Ingredients
- 16 frozen dumplings, any favorite variety, such as chicken and vegetable potstickers
- 1 can full-fat coconut milk, 13.5 ounce can
- 2 tablespoons soy sauce, up to 3 tablespoons, to taste
- 2 tablespoons distilled vinegar, up to 3 tablespoons, or use cider vinegar or red wine vinegar
- 1 clove garlic, grated
- 2 tablespoons red curry paste, adjust to taste, up to 1/2 of a 4 ounce jar; green curry paste can be substituted
- 2 tablespoons peanut butter
- 1 pound bok choy, roughly chopped into 1-2 inch pieces
- 1 tablespoon chili crunch oil, for serving, optional
Instructions
- 1
Preheat your oven to 450°F. Ensure your chosen pan is oven-safe.
⏱️ 5 min•🌡️ 450
- 2
In the oven-safe pan, combine the full-fat coconut milk, soy sauce, and distilled vinegar. Stir well to mix.
⏱️ 2 min
- 3
Grate the garlic clove directly into the pan. Add the red curry paste. Mix all ingredients thoroughly until well combined. Taste the sauce and adjust the amount of red curry paste or soy sauce to your preference for spice and saltiness.
⏱️ 3 min
- 4
Stir in the peanut butter until it is completely dissolved and well combined with the sauce, creating a smooth consistency.
⏱️ 2 min
- 5
Add the roughly chopped bok choy pieces to the pan, distributing them evenly in the sauce.
⏱️ 1 min
- 6
Carefully place the frozen dumplings into the pan, arranging them in a single layer if possible. Ensure each dumpling is coated in the sauce, and try to place them with the seam facing upwards for best browning.
⏱️ 2 min
- 7
Transfer the pan to the preheated oven and bake for 10 to 20 minutes, or until the dumplings are cooked through, and their tops are slightly browned and crispy. Cooking time may vary based on your oven and the specific dumplings; refer to the dumpling package instructions for guidance.
⏱️ 20 min•🌡️ 450
- 8
Once baked, carefully remove the pan from the oven. Optionally, drizzle with chili crunch oil before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Coconut Curry Dumplings with Bok Choy
Ingredients
- 16 frozen dumplings, any favorite variety, such as chicken and vegetable potstickers
- 1 can full-fat coconut milk, 13.5 ounce can
- 2 tablespoons soy sauce, up to 3 tablespoons, to taste
- 2 tablespoons distilled vinegar, up to 3 tablespoons, or use cider vinegar or red wine vinegar
- 1 clove garlic, grated
- 2 tablespoons red curry paste, adjust to taste, up to 1/2 of a 4 ounce jar; green curry paste can be substituted
- 2 tablespoons peanut butter
- 1 pound bok choy, roughly chopped into 1-2 inch pieces
- 1 tablespoon chili crunch oil, for serving, optional
Instructions
- 1
Preheat your oven to 450°F. Ensure your chosen pan is oven-safe.
⏱️ 5 min•🌡️ 450 - 2
In the oven-safe pan, combine the full-fat coconut milk, soy sauce, and distilled vinegar. Stir well to mix.
⏱️ 2 min - 3
Grate the garlic clove directly into the pan. Add the red curry paste. Mix all ingredients thoroughly until well combined. Taste the sauce and adjust the amount of red curry paste or soy sauce to your preference for spice and saltiness.
⏱️ 3 min - 4
Stir in the peanut butter until it is completely dissolved and well combined with the sauce, creating a smooth consistency.
⏱️ 2 min - 5
Add the roughly chopped bok choy pieces to the pan, distributing them evenly in the sauce.
⏱️ 1 min - 6
Carefully place the frozen dumplings into the pan, arranging them in a single layer if possible. Ensure each dumpling is coated in the sauce, and try to place them with the seam facing upwards for best browning.
⏱️ 2 min - 7
Transfer the pan to the preheated oven and bake for 10 to 20 minutes, or until the dumplings are cooked through, and their tops are slightly browned and crispy. Cooking time may vary based on your oven and the specific dumplings; refer to the dumpling package instructions for guidance.
⏱️ 20 min•🌡️ 450 - 8
Once baked, carefully remove the pan from the oven. Optionally, drizzle with chili crunch oil before serving.
⏱️ 1 min