One Pan Dumpling Dinner (Printable Version)
# What You'll Need:
→ Aromatics
01 -
3 cloves fresh garlic, minced
02 -
1 tablespoon fresh ginger, minced
→ Sauce
03 -
60 ml soy sauce
04 -
30 ml rice vinegar
05 -
15 ml toasted sesame oil
06 -
15 g red curry paste
07 -
240 ml full-fat coconut milk
08 -
120 ml water
→ Vegetables
09 -
200 g bok choy, chopped
10 -
2 green onions, sliced
11 -
15 g fresh cilantro, chopped
→ Main
12 -
12 vegetable or meat dumplings (fresh or frozen)
→ Garnish
13 -
10 g toasted sesame seeds
14 -
15 ml chili crunch oil
# Step-by-Step Directions:
01 -
Heat a large pan over medium heat and sauté minced garlic and ginger until fragrant, about 1-2 minutes.
02 -
Incorporate soy sauce, rice vinegar, toasted sesame oil, and red curry paste into the pan. Stir to combine.
03 -
Pour in coconut milk and water, then add chopped bok choy. Simmer for 3-4 minutes until bok choy softens.
04 -
Add dumplings to the pan, cover, and cook until heated through and fully cooked, approximately 6-8 minutes.
05 -
Remove from heat and garnish with chopped cilantro, sliced green onions, toasted sesame seeds, and chili crunch oil before serving.
# Helpful Notes:
01 -
Use vegetable or tofu dumplings for a vegetarian variation.
02 -
Substitute bok choy with spinach or kale for a different flavor.
03 -
Store leftovers in an airtight container refrigerated up to 3 days.
04 -
Reheat gently with a splash of water to prevent drying out.