One Pan Curry Baked Dumplings
Baked dumplings are nestled in a rich and flavorful, creamy red curry sauce with green veggies then baked until tender. This easy one-pan meal is dairy free and great for busy weeknights! Gluten free and vegan options included.
Ingredients
- 14 oz can full fat coconut milk
- 1 medium shallot diced
- 1 tablespoon grated ginger
- 2 tablespoons red curry paste
- 3 tablespoons low sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon coconut sugar
- 2 teaspoons fish sauce
- 1 teaspoon toasted sesame oil
- 3 packed cups baby spinach roughly chopped
- 20-30 frozen dumplings or potstickers amount will depend on their size, I used 30 mini
Garnishes
- fresh cilantro roughly chopped
- sliced green onions
- toasted sesame seeds
- chili oil if you want it spicy
Instructions
- Preheat the oven to 375ºF.
- Make the sauce. In the bottom of a 9x13 baking dish, whisk together coconut milk, diced shallot, grated ginger, Thai red curry paste, soy sauce or tamari, rice vinegar, coconut sugar, fish sauce, and toasted sesame oil.
- Add greens. Add the chopped spinach and give it another whisk.
- Add dumplings/potstickers. Place the frozen dumplings on top of the sauce and spinach mixture then spoon some of the sauce over the top of the dumplings.
- Bake. Cover with foil and bake for 20 minutes. Uncover and bake an additional 5-10 minutes, until the sauce is bubbling and dumplings are tender and lightly golden brown on the outside.
- Garnish. Top with sliced green onion, chopped cilantro, and sesame seeds. Enjoy!
Notes
See the blog post for step by step photos, helpful tips, and storage.