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Ingredients
Scale
- 16 ounces frozen dumplings or gyoza, about 22 dumplings
- 1 cup chopped bok choy thoroughly washed
- 1 red bell pepper thinly sliced
- 1 cup sugar snap peas
- 1 (13.5 ounce) can coconut milk not low fat
- 1 to 2 tablespoons thai red curry paste
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 2 teaspoons toasted sesame oil
- sliced green onions cilantro, chili crisp, or sesame seeds
Instructions
- Preheat the oven to 375°F.
- In a 9×13-inch baking dish, whisk together coconut milk, curry paste, garlic, ginger, soy sauce, honey, rice vinegar, and sesame oil.
- Add the chopped vegetables to the baking dish, then arrange the dumplings around the veggies in a single layer.
- Cover the baking dish tightly with foil and bake for 20 minutes or until dumplings are heated through and vegetables are tender.
- Remove the foil and gently spoon the sauce over the dumplings. Bake uncovered for an additional 8-10 minutes until the edges are lightly crisped and dumplings reach an internal temperature of 165℉.
- Garnish with green onions, cilantro, chili crisp, and sesame seeds. Serve hot.
Notes
Feel free to customize the vegetables based on what you have on hand.
Make sure to use full-fat coconut milk for the creamiest sauce.
For extra spice, add more Thai red curry paste according to your taste.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg