Dumpling Bake with Spicy Red Curry Broth and Vegetables Recipe

Introduction

Dumpling Bake is a flavorful, one-pan dish that combines tender dumplings with a rich red curry coconut broth. This easy-to-make recipe is perfect for a comforting meal any day of the week, featuring fresh vegetables and bold, warming flavors.

Ingredients

• 1 can (13.5 fl oz / 400ml) coconut milk
• 2-3 tablespoons red curry paste (adjust to taste)
• 2 tablespoons soy sauce (low sodium recommended)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or sugar
• 1 teaspoon sesame oil
• 1 large garlic clove, grated
• 1 small cube of ginger, grated
• 16-20 dumplings of choice (frozen veggie dumplings work well)
• 2 bok choy bulbs, chopped
• 1 zucchini or any preferred vegetable, sliced
• Garnish ideas: sesame seeds, sliced green onions, cilantro/coriander, chili crisp oil
• To serve: white jasmine rice or noodles

Instructions

1. Step 1: In a large 12 x 8 inch (30 x 20 cm) baking dish, whisk together the coconut milk, red curry paste, soy sauce, rice vinegar, honey, and sesame oil until smooth. Grate in the garlic and ginger and mix to combine. For a more brothy consistency (especially if serving with rice or noodles), you may add ¼ cup of water.
2. Step 2: Preheat your oven to 400℉ / 200℃. Add the chopped bok choy and sliced zucchini to the dish, stirring to coat the vegetables evenly in the broth.
3. Step 3: Arrange the frozen dumplings in the baking dish without overlapping. Gently press them into the broth so the tops remain visible. Spoon some broth over the dumplings for moisture, then cover the dish tightly with aluminum foil.
4. Step 4: Bake covered for 20 minutes. Afterward, remove the foil and bake for an additional 5-10 minutes until the broth is bubbly and the dumplings develop a slight crisp on top.
5. Step 5: Remove from the oven and sprinkle your chosen garnishes over the top. Serve the Dumpling Bake hot over white jasmine rice or noodles, and enjoy!

Tips & Variations

• Use your favorite dumplings, whether pork, chicken, or vegetarian, for different flavors.
• Add other vegetables such as bell peppers, mushrooms, or snap peas to boost nutrition and texture.
• If you prefer a spicier dish, increase the red curry paste or add chili crisp oil to the garnish.
• For a gluten-free option, choose gluten-free soy sauce and dumplings.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Adding a splash of water when reheating can help maintain the broth’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings can be used. They may require less baking time, so check them around 15 minutes into baking to avoid overcooking.

What if I don’t have red curry paste?

You can substitute with other curry pastes like green or yellow for a different flavor profile, though the taste will vary. Alternatively, try adding chili garlic sauce with some turmeric and cumin for a makeshift curry base.

Dumpling Bake with Spicy Red Curry Broth and Vegetables Recipe

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4.7 from 108 reviews

This Dumpling Bake recipe features a flavorful red curry coconut broth baked together with frozen veggie dumplings and fresh vegetables like bok choy and zucchini. The one-pan dish is baked in the oven until bubbling and slightly crisp on top, making a comforting, easy meal perfect served with jasmine rice or noodles.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Asian Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Red Curry Broth

• 1 can (13.5 fl oz / 400ml) coconut milk
• 2–3 tablespoons red curry paste (depending on preferred spice level)
• 2 tablespoons soy sauce (low sodium recommended)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or sugar
• 1 teaspoon sesame oil
• 1 large garlic clove, grated
• 1 small cube of ginger, grated

Dumpling Bake

• 16–20 dumplings of choice (frozen veggie dumplings used here)
• 2 bok choy bulbs, chopped
• 1 zucchini or any vegetable of choice, sliced
• Garnishes: sesame seeds, sliced green onions, cilantro/coriander, chili crisp oil
• White jasmine rice or noodles for serving

Instructions

1. Prepare the red curry broth: In a large 12 x 8 inch (30 x 20 cm) baking dish, whisk together the coconut milk, red curry paste, soy sauce, rice vinegar, honey (or sugar), and sesame oil until smooth and free of lumps. Grate in the garlic and ginger and mix well.
2. Add vegetables: Chop the bok choy and slice the zucchini, then add them to the baking dish. Stir gently to coat the vegetables evenly in the curry broth.
3. Arrange dumplings: Place frozen dumplings in the baking dish so they are not overlapping. Press them slightly into the broth so the bottoms are partially submerged, but keep the tops visible. Spoon some broth over the dumplings.
4. Cover and bake: Cover the baking dish tightly with aluminum foil and bake in a preheated oven at 400°F (200°C) for 20 minutes.
5. Finish baking uncovered: Remove the foil and bake for another 5-10 minutes until the broth is bubbling and the dumplings develop a slight crisp on top.
6. Serve and garnish: Add garnishes such as sesame seeds, sliced green onions, cilantro, or chili crisp oil. Serve the dumpling bake hot over jasmine rice or noodles and enjoy.

Notes

• For a brothier texture when serving with rice or noodles, add ¼ cup of water to the broth before baking.
• You can use any dumplings you prefer – veggie or meat-based, fresh or frozen.
• Feel free to substitute or add other vegetables like bell peppers, mushrooms, or spinach based on your preference.
• Adjust the amount of red curry paste to control the spice level to your liking.
• Leftovers can be refrigerated and reheated in the oven or microwave.

Keywords: dumpling bake, red curry dumplings, baked dumplings, one pan meal, coconut curry broth, veggie dumplings, easy dinner, Asian inspired