Dumpling Bake
Frozen dumplings baked in a coconut red curry sauce with pak choi and courgette, a one-dish dinner with no pan-frying or boiling.
- 500 g frozen gyoza or potsticker dumplings
- 400 ml full-fat coconut milk
- 2 tbsp Thai red curry paste
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 2 pc garlic cloves
- 15 g fresh ginger
- 300 g pak choi
- 200 g courgette
- 1 pc lime
- 2 pc spring onions
- 10 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 200°C (180°C fan)/gas 6. Do not thaw the dumplings: they hold their shape better baked from frozen.
- Step 2
Shake the tin of coconut milk well and pour it into a 30 x 20 cm baking dish. Add the curry paste, soy sauce, rice vinegar, honey, sesame oil, grated garlic and grated ginger and whisk until no lumps of paste remain.
- Step 3
Quarter the pak choi lengthways and slice the courgette into 1 cm half-moons. Stir them into the sauce and spread in an even layer.
- Step 4
Arrange the frozen dumplings on top in a single layer, with space between them, pressing each one slightly into the sauce.
- Step 5
Cover the dish tightly with foil and bake for 20 minutes, so the dumplings steam through and the vegetables soften.
- Step 6
Remove the foil and spoon a little sauce over the dumplings. Bake for 12 to 15 minutes more, until the sauce is bubbling at the edges and the dumpling tops are golden and crisp. Check that one is piping hot in the centre.
- Step 7
Squeeze the lime over the top, scatter with sliced spring onions and coriander and leave to rest for 3 minutes. Serve spooned over steamed jasmine rice or noodles to soak up the sauce.
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