Description
Easy One-Pan Dumplings baked in a flavorful coconut curry sauce, topped with fresh green onions, chili oil crunch, cilantro, and sesame seeds for a quick and delicious meal.
Ingredients
Scale
Sauce
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons red curry paste
- 2 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- ¼ teaspoon ground ginger
Dumplings and Garnish
- 1 bag (16 ounces) refrigerated or frozen dumplings (use your favorite kind)
- Sliced green onion, for garnish
- Chili oil crunch, for garnish
- Cilantro, for garnish
- Sesame seeds, for garnish
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit to prepare for baking the dumplings.
- Prepare the Sauce: In a 9×13-inch baking dish, pour the coconut milk, red curry paste, minced garlic, soy sauce, and ground ginger. Whisk these ingredients together thoroughly until well combined.
- Arrange Dumplings: Place the refrigerated or frozen dumplings evenly over the sauce in the baking dish. Spoon some of the sauce over the top of the dumplings to ensure they absorb the flavor.
- Bake the Dumplings: Bake the dumplings uncovered in the preheated oven for 15 to 20 minutes, or until the dumplings are golden and the sauce is bubbly. If using frozen dumplings, extend the baking time slightly by a few minutes to ensure they are fully cooked.
- Garnish and Serve: Carefully remove the baking dish from the oven. Top the dumplings with sliced green onions, chili oil crunch, fresh cilantro, and sesame seeds. Serve warm and enjoy!
Notes
- If using frozen dumplings, increase baking time by 3-5 minutes to ensure they cook through.
- Feel free to swap out the dumplings with your preferred type, such as pork, chicken, or vegetable-filled.
- Adjust the amount of red curry paste to control the spice level.
- Chili oil crunch adds heat and texture but can be omitted for a milder dish.
- For a gluten-free version, verify soy sauce type or use tamari.
