Go Back
–+ servings
Baked Dumplings

Savory Baked Dumplings in Creamy Red Curry Bliss

These Baked Dumplings are a comforting dish, featuring savory dumplings enveloped in creamy red curry broth, perfect for weeknight meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Broth
  • 1 can Coconut Milk You can substitute with almond milk for a lighter version.
  • 3 tablespoons Red Curry Paste Adjust based on your heat level preference.
  • 2 tablespoons Soy Sauce Consider using a low-sodium version or tamari for a gluten-free option.
  • 1 tablespoon Rice Vinegar Apple cider vinegar works as an alternative.
  • 1 tablespoon Honey or Sugar Feel free to replace with agave syrup for a vegan-friendly choice.
  • 1 tablespoon Sesame Oil If you don’t have it, olive oil can be a decent alternative.
Dumplings
  • 12 pieces Dumplings of Choice Frozen veggie dumplings work well, but any type will do.
Vegetables
  • 2 cups Bok Choy Spinach or Swiss chard can be used instead.
  • 1 cup Zucchini Bell peppers or broccoli are great substitutes.
Garnishing
  • 2 tablespoons Sesame Seeds Sprinkles beautifully on top for added texture.
  • 2 tablespoons Green Onions Chop them up before garnishing.
  • 1/4 cup Cilantro Use if you enjoy its unique taste.
  • 1 tablespoon Chili Crisp Oil Adds a delightful spicy kick if you’re feeling adventurous!

Equipment

  • oven
  • baking dish
  • Whisk

Method
 

Baking Instructions
  1. Preheat your oven to 400°F (200°C) while you prepare your baking dish.
  2. In your prepared baking dish, combine coconut milk, red curry paste, soy sauce, rice vinegar, honey (or sugar), and sesame oil. Whisk until smooth.
  3. Grate garlic and ginger into the mixture, stirring gently to combine.
  4. For a brothier consistency, add about ¼ cup of water to the mixture.
  5. Chop bok choy and zucchini into bite-sized pieces, then mix them into the broth until well-coated.
  6. Arrange dumplings in a single layer on top of the broth and vegetables, pressing them lightly into the mixture.
  7. Cover the dish tightly with aluminum foil and bake for about 20 minutes.
  8. Remove the foil and bake for an additional 5 to 10 minutes until the broth is bubbly and the dumplings are slightly crispy.
  9. Sprinkle sesame seeds, chopped green onions, and fresh cilantro over the top before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 800mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months.

Tried this recipe?

Let us know how it was!