Description
This Dumpling Bake is a cozy one-pan meal packed with tender dumplings, ramen noodles, crisp vegetables, and a creamy coconut curry sauce. It’s flavorful, comforting, and easy enough for a weeknight dinner.
Ingredients
- 14 dumplings, frozen or fresh
- 2 ramen noodle nests, seasoning packets discarded
- 2 baby bok choy, chopped
- 1/2 broccoli crown, chopped
- 14 oz coconut milk
- 1 cup vegetable broth
- 2 tbsp hoisin sauce
- 2 tbsp red curry paste
- 2 tbsp soy sauce
- 1 lime, juiced
- Black sesame seeds, for garnish
- Scallions, chopped, for garnish
Instructions
- Preheat the oven to 400°F.
- In a bowl, whisk together the coconut milk, vegetable broth, hoisin sauce, red curry paste, soy sauce, and lime juice until smooth.
- Add the ramen noodle nests, dumplings, bok choy, and broccoli to a casserole dish, spreading everything out evenly.
- Pour the sauce over the ingredients, making sure the noodles are mostly submerged. Press the noodles gently into the liquid if needed.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil and gently stir to separate the noodles and coat everything evenly in the sauce.
- Return the dish to the oven uncovered and bake for another 5 minutes until the dumplings are heated through and lightly browned.
- Let the bake rest for a few minutes before serving. Garnish with black sesame seeds and chopped scallions.
Notes
- Thicker ramen noodles work best to prevent overcooking.
- You can substitute broccoli or bok choy with other vegetables like snap peas or spinach.
- Use spicy or mild red curry paste depending on your heat preference.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 26 g
- Saturated Fat: 18 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 0 mg
