Dumpling Bake

This viral Dumpling Bake lives up to the hype! Made with frozen potstickers, savory coconut curry sauce, and crunchy chili crisp, this dump and bake recipe is as easy as it is delicious!

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Prep Time: 10

Cook Time: 30

Servings:

Calories: 252kcal

Author: Cathy Trochelman

Equipment

1 9x13 inch pan

Ingredients

1 package frozen potstickers 24-32 ounces
1 can coconut milk full fat
1/3 cup soy sauce
3 Tablespoons red curry paste
1-2 Tablespoons rice vinegar
1 teaspoon honey
1 teaspoon sesame oil
1 teaspoon fresh ginger grated
2 cloves fresh garlic minced
1-2 Tablespoons chili crisp

Instructions

Preheat oven to 375°F.
Arrange the potstickers flat side down in a greased 9x13 inch pan.
In a large bowl, combine the sauce ingredients and whisk well. Taste the sauce and make adjustments accordingly, then pour evenly over the potstickers in the pan.
Bake at 375°F for 30-35 minutes or until hot and bubbling. Remove from oven and garnish with sliced green onions, sesame seeds, and chili crisp to taste.

Notes

Recipe Variations

Use any flavor potstickers or dumplings
For a lighter sauce, substitute reduced fat coconut milk
Use red curry sauce instead of paste (you will be able to eliminate many of the other ingredients as well)
Substitute brown sugar for the honey
Add fresh spinach, broccoli or peppers before baking
Substitute fish sauce for soy sauce or use a combination of the two
Serve over rice

Storing & Reheating

This recipe is stores and reheats well. Keep it covered in the refrigerator for up to 5 days. To reheat, transfer desired amount to an oven-safe pan and reheat in the oven at 350° for 20 minutes or until heated through. You can also reheat over medium heat in a skillet.

Nutrition