One Pan Dumpling Bake
- S & T
- 7 days ago
- 2 min read
Savoury One Pan Dumpling Bake Recipe for Easy Weeknight Dinners
After seeing this dumpling bake recipe blow up online, I had to see what all the hype was about. Since then, I have made this recipe at least once a month for the last 6 months. On a busy weeknight, it's a great easy dinner idea that everyone is down for.
In the last few years, I have started learning to cook some great Asian inspired dishes. When I was a kid, Asian dishes weren't something I was really excited about. Greasy takeout from the 90's didn't intrigued me on any level. Now, I enjoy the simplicity of the instructions and with a few simple ingredients the savoury Umami flavour shine through to leave em' wanting more. I never have to worry about leftovers with this dish!
With a few simple ingredients (most of which you may already have on hand), this dish can be on the table in just over 30 mins. Also, if you don't have the leafy green I suggest, just use whatever you have in the crisper. You can also serve it on it's own, or on a bed of rice, or really anything you desire. Sometimes, I'll include a few dried seaweed strips on everyone's plate and we just make a little 'finger taco' with all the ingredients; drizzle the sauce over top and pop that delicious little envelope into out mouths.
One Pan Dumpling Bake
2 cloves of garlic minced
1 small knob of fresh ginger
3 tablespoons of soy sauce
1 tablespoon of rice vinegar
1 teaspoons of sesame oil
2 tablespoons of red curry paste
1/2 cup of full fat coconut milk or cream
1/2 cup of water
4 cups of bok choy
about 20 frozen dumplings of your choice
1/4 cup thinly sliced green onion
2 tablespoons of cilantro or parsley (your choice)
2 teaspoons of white and\or black sesame seeds
crushed peanuts for topping (optional)
chili crunch oil (optional)
dried seaweed (optional)
Preheat oven to 375 degrees F (190 degrees C).
In a medium sized bowl mix together the garlic, ginger, soy sauce, rice vinegar, sesame oil, curry paste, coconut milk, water and combine well. Add in bok choy and toss lightly. Place frozen dumpling in baking dish and pour the liquid mixture over dumplings. Cover with foil.
Bake in preheated oven for 30-40 mins. When sauce starts to bubble the dish is ready.
Divide bok choy and dumpling among plates with rice as a side, if you desire and top with sauce from baking dish. Top evenly with the parsley/cilantro, green onions, sesame seeds, peanuts and a drizzle of chili crunch oil.
5. Now enjoy the fruits of your labour!
Till we eat again,
Spatulas & Tongs
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