Description
This Dumpling Bake is a delightful mix of tender potstickers, creamy coconut milk, and fresh bok choy, all cooked to perfection for a quick and comforting meal. Easily prepared in under an hour, this dish is ideal for busy weeknights when flavor and ease are a top priority.
Ingredients
Scale
- 1 (15-oz) can coconut milk, full-fat
- ¼ cup reduced sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons toasted sesame oil
- 2 tablespoons red curry paste, or 1 tablespoon gochujang
- 1 teaspoon minced garlic, ~1 clove
- 2 teaspoons grated ginger
- 3 cups thinly sliced baby bok choy, 2 small baby bok choy
- 1 (16-oz) bag frozen potstickers, any variety or size
- green onions, chili crunch, and sesame seeds, for serving
Instructions
- Preheat the oven to 375°F and arrange a rack in the center.
- In a 3-quart or 9×13-inch baking dish, combine the coconut milk, soy sauce, rice wine vinegar, sesame oil, red curry paste, minced garlic, and grated ginger. Whisk until well mixed.
- Stir in the sliced bok choy, ensuring it is evenly distributed.
- Place the potstickers in a single layer on top of the bok choy, seam side up, partially submerged in the sauce.
- Cover the baking dish with foil and bake for 30-35 minutes, until the dumplings are tender and heated through.
- Allow the dish to sit for 5-10 minutes after baking.
- Garnish with sliced green onions, sesame seeds, and chili crunch before serving.
Notes
Feel free to use any variety of frozen potstickers you prefer.
For extra spice, add more red curry paste or gochujang.
This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 0mg