USA · Cereal and Pasta Dishes

Dumpling Bake with Coconut Curry

The dumpling bake is a modern American shortcut that earned its reputation honestly: a coconut and red curry sauce whisked straight into the baking dish, a bag of frozen dumplings set into it, foil on top, and half an…

45 min✻4 servings✻520 kcal
Dumpling Bake with Coconut Curry

Ingredients

  • frozen dumplings700 g
  • coconut milk400 ml
  • red curry paste2 tbsp
  • soy sauce3 tbsp
  • sesame oil1 tbsp
  • honey1 tbsp
  • garlic3 cloves
  • ginger20 g
  • baby spinach150 g
  • lime1 pcs
  • chili crisp2 tbsp
  • spring onion3 pcs
  • coriander1 bunch

Method

  1. 1Heat the oven to 200°C. Pour the coconut milk straight into a wide baking dish and whisk in the red curry paste, soy sauce, sesame oil, and honey until completely smooth with no lumps of paste left.
  2. 2Grate the garlic and ginger directly into the dish and whisk again. Taste the sauce now — curry pastes vary enormously in salt and heat, and this is your only chance to adjust it.
  3. 3Stir the baby spinach through the sauce so the leaves are coated and spread evenly across the base of the dish.
  4. 4Arrange the frozen dumplings in a single layer, pleated side up and flat side down, pressing them gently into the sauce so the bottoms sit in liquid but the tops stay clear of it. Don't thaw them first and don't submerge them.
  5. 5Spoon a little sauce over each dumpling, then cover the dish tightly with foil. A loose cover lets the steam escape and the sauce dries out before the dumplings are done.
  6. 6Bake covered 25–30 minutes, until the dumplings are plump and cooked through. Thicker wrappers or a deep dish may need up to 40 minutes.
  7. 7Remove the foil and bake a final 5–10 minutes so the exposed tops colour lightly. Finish with chili crisp, sliced spring onion, coriander, and a squeeze of lime, and serve straight from the dish.