Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Broth
- 1 can (13.5 fl oz / 400ml) coconut milk
- 2–3 tbsp red curry paste (depending how spicy you like it)
- 2 tbsp soy sauce - I've used low sodium
- 1 tbsp rice vinegar
- 1 tbsp honey or sugar
- 1 tsp sesame oil
- 1 large garlic clove
- 1 small cube of ginger
Bake
- 16–20 dumplings of choice - I've used frozen veggie dumplings
- 2 bok choy bulbs
- 1 zucchini or any vegetable of choice
To serve
- Garnish ideas - sesame seeds, sliced green onions, cilantro/coriander, chili crisp oil
- serve with white jasmine rice
- noodles
Method
In a large baking dish 12 x 8 inch (30 x 20 cm) in size, pour in the coconut milk, red curry paste, soy sauce, vinegar, honey and sesame oil - whisk together so there aren't any lumps of paste then grate in the garlic and ginger.
Preheat oven to 400℉ (200℃). Chop the bok choy and slice the zucchini and add them to the baking dish. Stir so that the veggies are covered in the broth.
Place in frozen dumplings so they aren't overlapping and slightly press them into the broth - the tops should still be visible. Spoon some of the broth over the dumplings and cover the baking dish with aluminium foil.
Bake for 20 minutes covered, then remove the foil and bake for another 5-10 minutes until the broth is nice and bubbling and the dumplings have a slight crisp on the top.
Add your garnish and serve up your delicious Dumpling Bake over a bed of white jasmine rice or noodles and enjoy!
