Baked Dumplings
Frozen dumplings baked in a rich, creamy red curry coconut sauce with kale and mushrooms for a super easy, crowd-pleasing vegan dinner.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
- Diet: Vegan
Ingredients
Scale
1 (13.5 oz) can coconut milk
3/4 cup hot water
2 tablespoons red curry paste
3 tablespoons soy sauce or alternative
3 cloves minced garlic
1/2 teaspoon sea salt
1/2 cup red pepper (diced)
1/2 cup mushrooms (sliced)
2 cups kale (chopped small)
1 (16 oz) package vegetable dumplings
1 tablespoon cilantro
1 tablespoon green onions
1 tablespoon crunchy chili onion oil
Instructions
- Preheat oven to 400°F (204°C).
- Pour coconut milk into a 9×13 baking dish. Add hot water to the can, swish, and pour into dish.
- Whisk in red curry paste, soy sauce, garlic, and salt until combined.
- Add diced red pepper, mushrooms, and kale to the dish.
- Arrange frozen dumplings on top. Spoon some sauce over them.
- Cover tightly with foil. Bake for 20-25 minutes.
- Garnish with cilantro, green onions. Serve immediately.
Notes
- Use any plant-based dumplings.
- Swap vegetables as desired.
- Adjust curry paste for spice level.
- For thicker sauce, add a cornstarch slurry before baking.
Nutrition
- Calories: 476 kcal
- Sugar: 7 g
- Sodium: 887 mg
- Fat: 27 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 10 g
Find it online: https://cleanvegankitchen.com/baked-dumplings/