This one pan dumpling dish, baked atop saucy coconut milk with curry and Bok choy, takes just a few minutes to put together, and bakes in less than a half hour. This creative dumpling dish shines with red curry paste, sesame oil, and fresh ginger.
INGREDIENTS
2 teaspoons garlic crushed
1 teaspoon fresh ginger grated
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
2 tablespoons red curry paste
120ml full-fat coconut milk or cream
120ml water
350gr bok choy chopped
20 frozen gyoza dumplings of your choice
3 tablespoons coriander finely chopped
30gr spring onions finely sliced
2 teaspoons toasted sesame seeds
chili crunch oil (optional)
METHOD
Preheat the oven to 190°C
Stir together garlic, ginger, soy sauce, rice vinegar, sesame oil, curry paste, coconut milk, and water in a casserole dish until well combined. Add Bok choy and toss lightly. Top with dumplings and cover the casserole with foil.
Bake in the preheated oven until dumplings are heated through at the center, about 30 minutes.
Divide dumplings and bok choy among serving plates and top with sauce from the pan. Top evenly with cilantro, green onions, sesame seeds, and drizzle with chili crunch oil.
Original Recipe Allrecipes
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