Description
These Vegan Baked Dumplings feature crispy vegetable-filled dumplings baked to perfection and served with a flavorful homemade red curry sauce made from coconut milk, red curry paste, and Soyaki sauce. Bursting with vibrant vegetables like red pepper, mushrooms, and kale, this dish is a fusion of comforting Asian flavors and nutritious plant-based ingredients. Garnished with fresh cilantro, green onions, and chili onion oil, these dumplings make a delicious, wholesome appetizer or main course perfect for any occasion.
Ingredients
Scale
Red Curry Sauce
- 1 (13.5 oz) can coconut milk
- 1/4 cup hot water
- 2 tablespoons red curry paste
- 3 tablespoons Soyaki sauce
- 3 cloves garlic, minced
Vegetables
- 1/2 cup red pepper, diced
- 1/2 cup mushrooms, sliced
- 2 cups kale, chopped small
Dumplings
- 1 (16-oz) package vegetable dumplings
Optional Garnish
- 1 tablespoon cilantro, chopped
- 1 tablespoon green onions, sliced
- 1 tablespoon crunchy chili onion oil
Instructions
- Prepare the Red Curry Sauce: In a saucepan over medium heat, combine the can of coconut milk, hot water, red curry paste, Soyaki sauce, and minced garlic. Stir well and let it simmer gently while you prepare the vegetables to allow the flavors to meld together.
- Sauté the Vegetables: In a separate pan, add a small amount of oil and sauté diced red pepper, sliced mushrooms, and chopped kale over medium heat. Cook until the vegetables are tender and slightly caramelized, about 5-7 minutes. Remove from heat.
- Bake the Dumplings: Preheat your oven to 400°F (200°C). Arrange the vegetable dumplings in a single layer on a baking sheet lined with parchment paper or a lightly oiled baking tray. Bake the dumplings for 18-20 minutes, turning them halfway through to ensure even crisping on all sides.
- Combine Sauce and Vegetables: Once the vegetables are cooked, add them to the simmering red curry sauce. Stir gently and allow the mixture to warm through for an additional 2-3 minutes.
- Serve: Plate the baked dumplings and generously spoon the red curry vegetable sauce over or around them. Garnish with chopped cilantro, sliced green onions, and a drizzle of crunchy chili onion oil for added flavor and texture. Serve immediately and enjoy!
Notes
- You can substitute the vegetable dumplings with homemade versions or other store-bought varieties if preferred.
- For a spicier kick, increase the amount of red curry paste or add extra chili oil when serving.
- Leftover sauce keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- This recipe can easily be doubled to serve a larger crowd.
- To make this dish gluten-free, ensure that the dumplings and Soyaki sauce used are gluten-free varieties.
Keywords: Vegan dumplings, baked dumplings, red curry sauce, coconut milk sauce, vegetable dumplings, plant-based recipe, vegan appetizer, Asian vegan dish