Description
Frozen dumplings baked on bok choy in a creamy coconut red curry sauce, sized for two in an 8-inch square dish.
Ingredients
- 1 cup full-fat coconut milk, well stirred
- 1/4 cup water
- 1 tablespoon Thai red curry paste
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon brown sugar
- 2 teaspoons fresh lime juice
- 1 teaspoon toasted sesame oil
- 2 baby bok choy, quartered lengthwise and rinsed well
- 12 frozen chicken or vegetable dumplings or potstickers (do not thaw)
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
- 2 teaspoons chili crisp, for serving
Instructions
- Heat the oven to 375°F. In an 8 x 8-inch baking dish, whisk together the coconut milk, water, curry paste, garlic, ginger, soy sauce, brown sugar, lime juice and sesame oil until smooth.
- Add the bok choy, turn the pieces in the sauce to coat, and spread them in an even layer.
- Arrange the frozen dumplings in a single layer on top of the bok choy, flat side down, so they sit about halfway in the sauce. Spoon a little sauce over the tops.
- Cover the dish tightly with foil and bake for 20 minutes.
- Remove the foil, spoon sauce over the dumplings and bake uncovered for 10 minutes, until the sauce is bubbling, the dumpling edges are golden and the center of a dumpling reaches 165°F.
- Let the dish rest for 5 minutes. Scatter the green onions and sesame seeds over the top, spoon on the chili crisp and serve.
Notes
Equipment: 8 x 8-inch baking dish, whisk, aluminum foil, instant-read thermometer
- Use frozen dumplings straight from the freezer; fresh or refrigerated dumplings turn soft and can split in this bake.
- Red curry pastes vary in heat; start with 1 tablespoon and add chili crisp at the table for more heat.
- Swap the bok choy for a handful of broccoli florets, sliced bell pepper or snap peas, cut small so they cook in the same time.
- Serve with steamed jasmine rice to soak up the extra sauce.
- Pour the rest of the coconut milk into a covered container, refrigerate it and use it within a few days in curry, soup or oatmeal.
- Refrigerate leftovers in a covered container for up to 3 days; the wrappers soften as they sit.
- Reheat in the microwave or a covered dish until steaming hot in the center.
- Bake until the center of a dumpling reaches 165°F (FoodSafety.gov).
- Refrigerate leftovers within 2 hours of cooking and reheat them to 165°F (FoodSafety.gov).
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Asian-inspired