Viral Dumpling Bake / Baked Thai Curry Dumplings
Viral Dumpling Bake / Baked Thai Curry Dumplings
Ingredients
For the Sauce
- 1 can coconut milk, full-fat
- 2 tablespoons red Thai curry paste
- 1 tablespoon brown sugar, packed
- 3 cloves garlic, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon ginger, grated
Main Components
- 5 ounces fresh spinach
- 16 ounces frozen dumplings, ginger chicken or preferred variety
For Garnish
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chili crisp, or as needed
Instructions
- 1
Preheat your oven to 375°F. Select a clear baking dish (approximately 9x13 inches) that can comfortably hold the dumplings in a single layer.
⏱️ 5 min•🌡️ 375
- 2
Pour the can of coconut milk into the baking dish. Add the red Thai curry paste and whisk thoroughly until the paste is fully incorporated into the coconut milk and the mixture is smooth.
⏱️ 2 min
- 3
Grate the fresh garlic and ginger directly into the coconut milk mixture. Add the brown sugar, soy sauce, and sesame oil. Whisk all the sauce ingredients together until well combined and smooth.
⏱️ 3 min
- 4
Spread the fresh spinach leaves evenly across the bottom of the baking dish, over the prepared sauce.
⏱️ 1 min
- 5
Carefully arrange the frozen dumplings in a single layer on top of the spinach. Spoon some of the sauce from the dish over the tops of the dumplings to coat them.
⏱️ 2 min
- 6
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min
- 7
Bake in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 375
- 8
While the dumplings are baking, chop the fresh green onions and cilantro for garnish.
⏱️ 3 min
- 9
Once baked, carefully remove the dish from the oven and uncover. Generously sprinkle the chopped green onions and cilantro over the top of the dumplings. Spoon liberal amounts of chili crisp over the entire dish.
⏱️ 3 min
- 10
Serve hot directly from the baking dish or portion into individual bowls.
Kitchen Tools
Nutrition Facts (per serving)
Viral Dumpling Bake / Baked Thai Curry Dumplings
For the Sauce
- 1 can coconut milk, full-fat
- 2 tablespoons red Thai curry paste
- 1 tablespoon brown sugar, packed
- 3 cloves garlic, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon ginger, grated
Main Components
- 5 ounces fresh spinach
- 16 ounces frozen dumplings, ginger chicken or preferred variety
For Garnish
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chili crisp, or as needed
Instructions
- 1
Preheat your oven to 375°F. Select a clear baking dish (approximately 9x13 inches) that can comfortably hold the dumplings in a single layer.
⏱️ 5 min•🌡️ 375 - 2
Pour the can of coconut milk into the baking dish. Add the red Thai curry paste and whisk thoroughly until the paste is fully incorporated into the coconut milk and the mixture is smooth.
⏱️ 2 min - 3
Grate the fresh garlic and ginger directly into the coconut milk mixture. Add the brown sugar, soy sauce, and sesame oil. Whisk all the sauce ingredients together until well combined and smooth.
⏱️ 3 min - 4
Spread the fresh spinach leaves evenly across the bottom of the baking dish, over the prepared sauce.
⏱️ 1 min - 5
Carefully arrange the frozen dumplings in a single layer on top of the spinach. Spoon some of the sauce from the dish over the tops of the dumplings to coat them.
⏱️ 2 min - 6
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min - 7
Bake in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 375 - 8
While the dumplings are baking, chop the fresh green onions and cilantro for garnish.
⏱️ 3 min - 9
Once baked, carefully remove the dish from the oven and uncover. Generously sprinkle the chopped green onions and cilantro over the top of the dumplings. Spoon liberal amounts of chili crisp over the entire dish.
⏱️ 3 min - 10
Serve hot directly from the baking dish or portion into individual bowls.