Earlier this year I had to try the viral dumpling bake. I was a bit apprehensive as I love the crispy pan friend dumpling and I am not a fan of coconut. But I do enjoy Thai curry, so I thought it was worth a try.
It was easy to put together. First, I preheated the oven to 375. I sprayed a glass baking dish and placed my dumpling all in. I had gotten pork and mushroom dumplings from the Asian market. In a bowl, I whisked together 3 tbsp. Thai Curry paste, one 14 oz. can coconut milk, 3 tbsp. soy sauce, 2 tbsp. sesame oil, 2 tsp. fresh ginger, 2 tbsp. minced garlic, 1 tbsp. rice vinegar, and 2 tbsp. maple syrup. Once well combined, I poured all over the dumplings. I then covered with foil and baked about 20-25 minutes. I then removed the foil, stirred in some fresh spinach and baked for another additional 10 minutes.
To serve, I topped with fresh chopped scallions and chili crisp. Overall it was delicious. I couldn’t taste the coconut, because the Thai curry got spicier as time when on. My left overs were almost too spicy to eat, but still good. My only complaint was that it was a big more liquidy then I wanted. Almost soup like. Next time, I think will use more dumplings and or a large pan to spread it out more. I think I may have over crowded the baking dish. If you have any tips or suggestions, comment below!
Live to Eat,
Tiv
Living Tivalicious 