Coconut Red Curry Dumpling Bake

How to Make Coconut Red Curry Dumpling Bake

1. 1

   Step 1: Preheat and prepare baking dish

   Preheat your oven to 400°F (200°C). Choose a 9x13-inch or similarly sized oven-safe baking dish and lightly oil or spray it to prevent sticking; place the dish on a baking sheet to make it easier to handle and catch any bubbling sauce.
2. 2

   Step 2: Whisk the coconut red curry sauce

   In a medium bowl, whisk together the coconut milk, red curry paste, soy sauce, brown sugar and lime juice until smooth. In a small cup, stir the cornstarch into 1 tablespoon of cold water to make a slurry, then whisk the slurry into the sauce until fully combined — this will help the sauce thicken as it bakes.

   For this step

   • 13 1/2 fl ozFull-fat coconut milk
   • 3 tbspRed curry paste
   • 2 tbspLow-sodium soy sauce
   • 1 tbspLight brown sugar
   • 1 tbspFresh lime juice
   • 1 tbspCornstarch (for slurry)
   
3. 3

   Step 3: Arrange dumplings and vegetables

   Place the frozen dumplings in a single layer in the prepared baking dish (they can touch but try not to stack). Tuck the thinly sliced red bell pepper and handfuls of baby spinach evenly among and on top of the dumplings so they’ll wilt during baking. Pour the coconut red curry sauce evenly over the dumplings and vegetables.

   For this step

   • 24 piecesFrozen potsticker or gyoza dumplings
   • 1 mediumRed bell pepper, thinly sliced
   • 4 cupsBaby spinach (packed)
   
4. 4

   Step 4: Cover and bake until heated through

   Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes. The cover traps steam so the frozen dumplings cook through without drying out and the sauce starts to warm and meld with the dumplings.
   
5. 5

   Step 5: Finish uncovered and reheat rice in oven

   Remove the foil and return the dish to the oven for another 8–10 minutes uncovered, until the sauce is bubbly and slightly reduced and the dumplings show light browning at the edges. During the final 10 minutes, place the cooked jasmine rice in a separate oven-safe dish, sprinkle 1–2 teaspoons of water over it, cover with foil and warm it in the oven alongside the dumplings so everything is hot at serving.

   For this step

   • 3 cupsCooked jasmine rice (for serving; reheated in oven)
   
6. 6

   Step 6: Serve over rice

   Spoon the reheated rice into bowls or onto plates, top with the baked dumplings, vegetables and plenty of the coconut red curry sauce. Serve hot — garnish with lime wedges or chopped cilantro if desired (optional).
   

1. Preheat your oven to 400°F (200°C). Choose a 9x13-inch or similarly sized oven-safe baking dish and lightly oil or spray it to prevent sticking; place the dish on a baking sheet to make it easier to handle and catch any bubbling sauce.
2. In a medium bowl, whisk together the coconut milk, red curry paste, soy sauce, brown sugar and lime juice until smooth. In a small cup, stir the cornstarch into 1 tablespoon of cold water to make a slurry, then whisk the slurry into the sauce until fully combined — this will help the sauce thicken as it bakes.
3. Place the frozen dumplings in a single layer in the prepared baking dish (they can touch but try not to stack). Tuck the thinly sliced red bell pepper and handfuls of baby spinach evenly among and on top of the dumplings so they’ll wilt during baking. Pour the coconut red curry sauce evenly over the dumplings and vegetables.
4. Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes. The cover traps steam so the frozen dumplings cook through without drying out and the sauce starts to warm and meld with the dumplings.
5. Remove the foil and return the dish to the oven for another 8–10 minutes uncovered, until the sauce is bubbly and slightly reduced and the dumplings show light browning at the edges. During the final 10 minutes, place the cooked jasmine rice in a separate oven-safe dish, sprinkle 1–2 teaspoons of water over it, cover with foil and warm it in the oven alongside the dumplings so everything is hot at serving.
6. Spoon the reheated rice into bowls or onto plates, top with the baked dumplings, vegetables and plenty of the coconut red curry sauce. Serve hot — garnish with lime wedges or chopped cilantro if desired (optional).