Dumpling Bake (Viral One-Pan Recipe)
A viral one-pan bake of frozen potstickers simmered in a creamy Thai-style red curry and coconut sauce. A modern fusion dish — the sauce base is Thai (red curry paste, coconut milk, fish sauce) even though it appears in the Japanese section.
🍳 Cook: 32 min
Nutrition
346
Calories
8g
Protein
34g
Carbs
22g
Fat
Ingredients
| 1 can (13.5 fl oz) | full-fat coconut milk | |
| 59.15 ml | low-sodium chicken broth | |
| 3 tbsp | 45 ml | red curry paste |
| 2 tbsp | 30 ml | peanut butter |
| 2 | garlic cloves, grated | |
| 1 tsp | 5 ml | grated ginger |
| 2 tbsp | 30 ml | soy sauce |
| 1 tbsp | 15 ml | fish sauce |
| 1.5 tbsp | 23 ml | honey |
| 1/2 | lime, juiced | |
| 1 tsp | 5 ml | sesame oil |
| 30 g | spinach, packed | |
| 3 oz | 85 g | mushrooms, sliced |
| 18-20 | frozen potstickers or gyozas | |
| — | green onions, chopped (garnish) | |
| — | sesame seeds (garnish) | |
| — | chili oil (garnish) | |
| — | white rice, to serve |
Instructions
- In a 9x13-inch baking dish, whisk together the coconut milk, chicken broth, red curry paste, peanut butter, garlic, ginger, soy sauce, fish sauce, honey, lime juice and sesame oil until smooth.
- Stir in the spinach and sliced mushrooms so they are evenly coated in the sauce.
- Place the frozen potstickers or gyozas into the sauce in a single layer without overlapping, spooning some sauce over the top.
- Cover the dish tightly with aluminium foil and bake at 375°F (190°C) for 27–32 minutes, until the dumplings are heated through and tender. Remove the foil for the last 5 minutes to crisp the tops.
- Sprinkle with green onions and sesame seeds, drizzle with chili oil and serve hot with steamed white rice.
Tips: Use full-fat coconut milk for a thick, creamy sauce; keep the dumplings in a single layer so they cook evenly; and uncover at the end for crisp tops.