Viral Baked Potstickers in Creamy Curry Sauce
A comforting dish featuring baked potstickers in a creamy curry sauce with fresh vegetables.
Equipment
- Baking Dish Large 12 x 8 inch (30 x 20 cm)
Ingredients
Main Ingredients
- 1 can coconut milk (13.5 fl oz / 400ml)
- 2 tablespoons red curry paste
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1 large garlic clove, grated
- 1 small cube ginger, grated
- 16 pieces frozen veggie dumplings
- 2 bulbs bok choy, chopped
- 1 medium zucchini, sliced
- garnish sesame seeds, sliced green onions, cilantro, chili crisp oil
- serve with white jasmine rice or noodles
Instructions
- Preheat your oven to 400°F (200°C).
- In a large 12 x 8 inch (30 x 20 cm) baking dish, combine coconut milk, red curry paste, soy sauce, rice vinegar, honey, sesame oil, grated garlic, and ginger. Whisk until smooth. Tip: Make sure to mix well to ensure the curry paste is fully dissolved in the coconut milk.
- Optional: If serving with rice or noodles, add ¼ cup of water for a more brothy consistency.
- Chop the bok choy and slice the zucchini, then add them to the baking dish. Mix well to coat the veggies in the broth.
- Place the frozen dumplings in the dish without overlapping, pressing them slightly into the broth. Spoon some broth over the dumplings and cover the dish with aluminum foil. Tip: This helps to steam the dumplings while they bake, keeping them moist.
- Bake covered for 20 minutes, then uncover and bake for an additional 5-10 minutes until the broth bubbles and the dumplings crisp slightly on top. Tip: Keep an eye on them to prevent burning!
- Garnish with sesame seeds, green onions, cilantro, and chili crisp oil. Serve the flavorful Dumpling Bake over white jasmine rice or noodles. Enjoy!
Notes
For a vegetarian version, use veggie dumplings and vegetable broth instead of meat-based dumplings. No alcoholic drinks allowed, please substitute with a non-alcoholic option.