Viral Dumpling Bake with Red Curry Broth Recipe

Ingredients

• 1 can (13.5 fl oz / 400 ml) coconut milk
• 3 tablespoons red curry paste
• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or sugar
• 1 teaspoon sesame oil
• 1 large garlic clove, grated
• 1 small cube of ginger, grated
• 20 frozen veggie dumplings
• 2 bok choy bulbs, chopped
• 1 zucchini, sliced
• Garnish: sesame seeds, sliced green onions, cilantro/coriander, chili crisp oil
• White jasmine rice or noodles, for serving

Instructions

1. In a large 12 x 8 inch (30 x 20 cm) baking dish, combine the coconut milk, red curry paste, soy sauce, rice vinegar, honey, and sesame oil. Whisk thoroughly to dissolve any lumps of curry paste, then grate the garlic and ginger into the mixture and stir well.
2. Preheat the oven to 400℉ (200℃). Chop the bok choy and slice the zucchini. Add them to the baking dish and stir to coat the vegetables evenly in the red curry broth.
3. Place the frozen dumplings in the baking dish without overlapping, pressing them gently into the broth so the tops remain exposed. Spoon some broth over the dumplings for even flavor.
4. Cover the baking dish with aluminium foil and bake in the preheated oven for 20 minutes. This allows the dumplings to cook through in the flavorful broth.
5. Remove the foil and bake for an additional 10 minutes until the broth is bubbling and dumplings have developed a slight crisp on top.
6. Sprinkle your choice of sesame seeds, sliced green onions, cilantro, and chili crisp oil over the dumplings. Serve hot over white jasmine rice or noodles and enjoy your comforting Dumpling Bake.