Viral Baked Dumplings (One-Pan Meal!)
Potsticker dumplings baked in a delicious red curry coconut sauce. Ready in 35 minutes, making this the ultimate weeknight dinner dish!
Servings: 4 Servings
Calories: 543kcal
Ingredients
- 1 ⅔ cups (400 ml) Coconut Cream
- ½ teaspoon powdered ginger
- 4 cloves Garlic minced
- 3 Tablespoons Maple Syrup
- 3 Tablespoons Soy Sauce
- 3 Tablespoons ACV
- 1 ½ Tablespoons Red Curry Paste
- Handful of Spinach
- 24 Dumplings or Potstickers
Optional Garnishes
- 1 teaspoon Sesame Oil
- Crispy Chili Oil optional
- Chives optional
- Sesame Seeds optional
- Seasoning Packet from Potstickers optional
Instructions
- Preheat oven to 400°F. In a large 9x13 casserole dish, add the coconut cream, ginger, garlic, maple syrup, soy sauce, apple cider vinegar, and red curry paste. Whisk the sauce together until it is fully combined. Add the spinach on top of the sauce and place the dumplings on top of the spinach in a single layer.
- Cover the pan tightly with aluminum foil and bake at 400°F for 25 minutes, stirring once halfway through. Remove foil and continue baking for an additional 5-10 minutes until the sauce is bubbling and the dumplings are starting to slightly brown on top.
- Serve over rice with roasted broccoli or serve as is as an appetizer.
Video
Notes
- What kind of dumplings? Potstickers, goyza, even mini-wontons work great!
- Appetizer or Main Dish. Serve as an appetizer with toothpicks or over brown rice, sushi rice or with a side dish for a full meal.
- To make it spicy, add some sriracha to the sauce before baking and/or top with crispy chili oil before serving. This recipe is not spicy as is.
- Add more vegetables. Some options are fresh peas, corn, mushrooms or green beans.
- Wait to add the sesame oil until the end. The smoke point for sesame oil is around 350°F, and adding it before baking will cause it to burn and break down. Adding it after baking ensures the maximum flavour.
- This recipe is made using frozen dumplings. If you are using fresh, unfrozen dumplings, adjust the baking time to ensure the dumplings don't burn.
- Use coconut cream for ultimate richness in the coconut red curry sauce. If you can't find coconut cream, use coconut milk, but only use the thick portion on the top of the can.
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Great for meal prep. To meal prep, combine with rice and baked dumplings in microwave-safe containers and enjoy.
Nutrition
Serving: 4Servings | Calories: 543kcal | Carbohydrates: 66g | Protein: 10g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 1347mg | Potassium: 86mg | Fiber: 4g | Sugar: 18g | Vitamin A: 886IU | Vitamin C: 14mg | Calcium: 76mg | Iron: 6mg
