Dumpling Bake (Viral One Pan Dumplings)

Red Curry Broth

• 1 can (13.5 fl oz / 400ml) coconut milk
• 2-3 tablespoons red curry paste (depending how spicy you like it)
• 2 tablespoons soy sauce - I've used low sodium
• 1 tablespoon rice vinegar
• 1 tablespoon honey or sugar
• 1 teaspoon sesame oil
• 1 large garlic clove
• 1 small cube of ginger

Dumpling Bake

• 16-20 dumplings of choice - I've used frozen veggie dumplings
• 2 bok choy bulbs
• 1 zucchini or any vegetable of choice
• Garnish ideas - sesame seeds, sliced green onions, cilantro/coriander, chilli crisp oil

1. Serve with white jasmine rice or noodles
2. In a large baking dish 12 x 8 inch (30 x 20 cm) in size, pour in the coconut milk, red curry paste, soy sauce, vinegar, honey and sesame oil - whisk together so there aren't any lumps of paste then grate in the garlic and ginger.
3. *Optionally, if serving with rice or noodles, add ½ cup of water to create a more brothy consistency
4. Preheat oven to 400℉ / 200℃. Chop the bok choy and slice the zucchini and add them to the baking dish. Stir so that the veggies are covered in the broth
5. Place in frozen dumplings so they aren't overlapping and slightly press them into the broth - the tops should still be visible. Spoon some of the broth over the dumplings and cover the baking dish with aluminium foil
6. Bake for 20 minutes covered, then remove the foil and bake for another 5-10 minutes until the broth is nice and bubbly and the dumplings have a slight crisp on the top
7. Add your garnish and serve up your delicious Dumpling Bake over a bed of white jasmine rice or noodles and enjoy!