One-Pan Coconut Curry Dumpling Bake
A big-pan version of the viral dumpling bake, made with red curry paste, coconut milk, and a simple homemade sauce.
Ingredients
About 50 frozen dumplings, potstickers (an entire bag).
2 cups chopped bok choy
1 can full-fat coconut milk
½ cup red curry paste
¼ cup soy sauce
2 teaspoons honey or brown sugar
¼ cup water
Chili crunch, cilantro, and sliced green onion, for topping
Directions
Preheat oven to 375°F. Lightly grease a large oven-safe baking dish.
Add the bok choy to the pan.
Mix the coconut milk, red curry paste, soy sauce, honey or brown sugar, and water. Pour over the bok choy.
Arrange the frozen dumplings in the pan and cover tightly with foil.
Start checking at 35–40 minutes. A large, crowded pan may take longer; continue baking until the dumplings are cooked through according to their package instructions and the sauce is bubbling.
Carefully remove the foil and top with chili crunch, cilantro, and green onion.
