One Pan Dumplings
These One Pan Dumplings are baked in a rich coconut red curry sauce with garlic and soy sauce, ready in 25 minutes.
Servings: 4
Calories: 450kcal
Equipment
Ingredients
- 13.5 ounces coconut milk 1 can
- 2 tablespoons red curry paste
- 2 cloves garlic minced
- ¼ cup soy sauce low sodium
- 1 bag frozen store bought dumplings about 20-30
- green onions sliced, for garnish
- chili crisp for garnish
- sesame seeds for garnish
Instructions
- Preheat your oven to 400°F.
- In a a 9x13-inch baking dish, whisk together 1 can coconut milk, 2 tablespoons red curry paste, 2 minced garlic cloves, and ¼ cup low sodium soy sauce until smooth.
- Arrange the frozen dumplings directly in the sauce then spoon some of the sauce over the dumplings to completely cover them.
- Bake uncovered at 400°F for 20 minutes, or until the dumplings are heated through and the sauce is bubbling.
- Remove from the oven and garnish with sliced green onions, chili crisp, and sesame seeds before serving.
Video
Notes
- Use full fat coconut milk for a richer, thicker sauce. Light coconut milk will make it thinner.
- Whisk the sauce until completely smooth before adding the dumplings. Coconut milk can separate in the can.
- Arrange the dumplings snugly and spoon sauce over the tops so they cook evenly.
- If you like a firmer texture, broil for 1 to 2 minutes at the end.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop over low heat. If the sauce thickens too much, add a splash of water to loosen it.
- This recipe is best enjoyed fresh. I don't recommend freezing, the texture of the dumplings can change.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 45g | Protein: 10g | Fat: 28g | Saturated Fat: 20g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 1051mg | Potassium: 273mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1181IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 5mg
