Servings 4
Recipe from Monica Davis of The Hidden Veggies
Husband-Tested in Alice’s Kitchen
This recipe (and other versions of it) kept popping up on social media. The pictures made my mouth water, so I gave it a shot. We thought it was terrific tasting. I thought it was tremendously easy to put together on a busy day. I served it with some brown jasmine rice and grapes on the side. The recipe calls for red curry paste, which can be spicy and as you know, the husband can’t handle the heat, so I used a mild harissa paste.
Sauce
1 (13.5 oz) can coconut milk
¼ cup hot water
2 Tablespoons red curry paste or harissa paste (I used mild harissa paste.)
3 Tablespoons Soyaki sauce*
3 cloves minced garlic
½ teaspoon sea salt
Vegetables
½ cup red pepper diced
½ cup mushrooms sliced
2 cups kale chopped small
Dumplings
1(16-oz) package vegetable dumplings (I used Trader Joe’s Frozen Thai Vegetable Gyoza.)
Optional Garnish
1 Tablespoon cilantro or parsley
1 Tablespoon green onions
1 Tablespoon crunchy chili onion oil
Instructions
1. Preheat the oven to 400°F (204°C).
2. Pour a can of coconut milk into the bottom of a baking dish. Then, add 1/4 cup of hot water to the can and pour it into the dish to extract all the coconut milk from the can.
3. Add the red curry paste or harissa paste, the Soyaki sauce*, minced garlic, and salt. Stir with a whisk until well combined.
4. Add approximately 2-3 cups of your preferred vegetable. (I used baby bok choy, mushrooms, and red peppers.)
5. Place the frozen vegetable dumplings on top of the sauce and veggies, then spoon a little sauce over the top of them or flip them over to make sure they get a little coating of the sauce.
6. Cover tightly with parchment and foil and bake at 400°F (204°C) for 20-25 minutes until hot and bubbly.
7. Garnish with crunchy chili onion oil, fresh cilantro or parsley, and/or fresh green onions. Serve hot in a bowl by themselves or over rice or over rice noodles.
Notes:
*If you don't have Soyaki sauce, you can use 2 Tablespoons of soy sauce, 1 Tablespoon of rice vinegar, 1 Tablespoon of coconut sugar, 1 teaspoon of ground ginger, and 1 teaspoon of sesame oil as an alternative.
This recipe is quite forgiving, so feel free to swap out the vegetables and make it your own.
Be sure to cover the dumplings while they are baking to prevent them from drying out.
If using more frozen dumplings than stated or if adding frozen veggies, bake the casserole for an additional 5-15 minutes, until hot and bubbly.
Nutrition
Serving: 4 dumplings with sauce | Calories: 476kcal | Carbohydrates: 53g | Protein: 10g | Fat: 27g | Saturated Fat: 18g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 887mg | Potassium: 315mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2835IU | Vitamin C: 49mg | Calcium: 102mg | Iron:5mg
