Description
This Dumpling Bake is a viral one-pan recipe that combines tender potstickers with a rich, flavorful coconut curry sauce topped with fresh spinach, mushrooms, and a crispy finish. Perfectly baked to achieve juicy dumplings infused with spicy, savory, and slightly sweet notes, this dish is easy to prepare and served best with steamed white rice for a comforting and satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 can full-fat coconut milk (13.5 fl oz)
- ¼ cup low sodium chicken broth
- 3 tablespoons red curry paste
- 2 tablespoons peanut butter
- 2 cloves garlic, grated
- 1 teaspoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1.5 tablespoons honey
- ½ lime, juiced
- 1 teaspoon sesame oil
- 1 cup packed spinach
- 3 oz. mushrooms, sliced
- 18–20 frozen potstickers or gyozas
Garnish
- Chopped green onions
- Sesame seeds
- Chili oil
- White rice, for serving
Instructions
- Prepare the sauce: In a 9×13-inch baking dish, whisk together the coconut milk, low sodium chicken broth, red curry paste, peanut butter, grated garlic, grated ginger, soy sauce, fish sauce, honey, lime juice, and sesame oil until smooth and well combined.
- Add vegetables: Stir in the packed spinach and sliced mushrooms, ensuring they are evenly coated with the sauce.
- Arrange potstickers: Place the frozen potstickers or gyozas in a single layer directly into the sauce, making sure they don’t overlap. Spoon some of the sauce over the top of the dumplings for extra flavor.
- Bake the dumplings: Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 27 to 32 minutes, or until the dumplings are heated through and tender. Remove the foil in the last 5 minutes of baking to allow the dumplings to become extra crispy on top.
- Garnish and serve: Sprinkle chopped green onions and sesame seeds over the baked dumplings, drizzle with chili oil as desired, and serve hot with steamed white rice.
Notes
- Ensure potstickers are frozen and not thawed before baking for the best texture.
- You can substitute chicken broth with vegetable broth for a vegetarian version but keep in mind to adjust the fish sauce accordingly.
- Adjust the amount of red curry paste based on your preferred spice level.
- For a gluten-free option, use gluten-free soy sauce and confirm that potstickers are gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
Keywords: dumpling bake, potstickers, one pan recipe, coconut curry, baked dumplings, easy dinner, Asian inspired