Dumpling Bake
Frozen dumplings baked covered in a creamy coconut milk and red curry broth with spinach, finished with cilantro, scallions, sesame seeds and chili crisp. Serves 4.
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Ingredients
- 1 can lite coconut milk 14 ounces
- 1 tablespoon Thai red curry paste up to 3 tablespoons if your paste is mild
- 3 cloves garlic minced
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons fish sauce optional, or lime juice
- 2 teaspoons sesame oil
- 3 cups spinach
- 14 to 20 frozen dumplings based on the size of your dish
- 1/4 cup cilantro chopped, for garnish
- 1/4 cup scallion greens sliced, for garnish
- 1 tablespoon sesame seeds for garnish
- 1 to 2 tablespoons chili crisp for garnish
Instructions
- Heat the oven to 400°F.
- In a medium, shallow baking dish or a 3.5-quart oven-safe braiser, whisk the coconut milk, 1 tablespoon of the curry paste, garlic, soy sauce, fish sauce and sesame oil until smooth and the curry paste has dissolved. Taste it; if the paste is mild, whisk in up to 2 more tablespoons.
- Add the spinach and stir until the leaves are coated and spread evenly across the bottom of the dish.
- Set the frozen dumplings in the dish pinched-side down, in one layer. Spoon some of the broth over the top of each one.
- Cover the dish tightly with a lid or foil. Bake for 20 minutes in a shallow dish with 14 dumplings, or 30 to 40 minutes in a deeper dish or with more dumplings, until the dumplings are tender and one in the center reaches 165°F. For a thicker broth, uncover the dish for the last 5 minutes.
- Top with the chili crisp, cilantro, scallion greens and sesame seeds and serve hot.
Notes
Bake time depends on the dish: 20 minutes in a shallow dish with 14 dumplings, 30 to 40 minutes in a deeper dish or with more. Cover for soft dumplings, uncover for a crisp top. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 317kcalCarbohydrates: 27.6gProtein: 10.2gFat: 18.9gSodium: 1299mgFiber: 2.8gSugar: 3.4g