Description
A quick and easy one-pan dish featuring dumplings and bok choy, drenched in a flavorful sauce.
Ingredients
Scale
- 2 teaspoons minced fresh garlic
- 1 teaspoon minced fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 2 tablespoons red curry paste
- 1/2 cup full-fat coconut milk or cream
- 1/2 cup water
- 5 cups chopped bok choy
- 20 frozen chicken and vegetable or pork and vegetable dumplings
- 3 tablespoons chopped cilantro
- 1/4 cup thinly sliced green onion
- 2 teaspoons toasted sesame seeds
- chili crunch oil, to taste (optional)
Instructions
- In a medium bowl, combine minced garlic, minced ginger, soy sauce, rice vinegar, toasted sesame oil, red curry paste, coconut milk, and water. Whisk thoroughly to integrate.
- Warm a large nonstick pan over medium heat and add chopped bok choy. Sauté for 2 to 3 minutes, stirring occasionally, until bok choy has softened slightly.
- Arrange frozen dumplings in a single layer atop the bok choy.
- Evenly pour the prepared sauce over the dumplings and bok choy in the pan.
- Cover the pan and simmer over medium-low heat for 8 to 10 minutes, or until the dumplings are fully heated through and cooked per package instructions.
- Remove from heat. Top with chopped cilantro, sliced green onions, sesame seeds, and drizzle with chili crunch oil, if desired. Serve immediately.
Notes
- Adjust the amount of chili crunch oil based on your spice preference.
- Feel free to substitute other vegetables if bok choy is not available.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg