This recipe went viral on social media as a favorite weeknight dinner. However, for me, it also works beautifully as an appetizer. It’s unexpected, flavorful, and always a hit.

As always, one-pan recipes are the best when it’s time to clean up. Enjoy! 💫

🌶️ Note: The curry paste can be spicy, so adjust according to your heat tolerance.

What You’ll Need

• 20 frozen dumplings (I use Costco’s Bibigo Chicken & Vegetable)
• 1 cup full-fat coconut milk
• 3 garlic cloves, finely minced
• 1 teaspoon fresh ginger, finely minced
• 2 tablespoons curry paste (red, yellow, or green)
• 3 tablespoons soy sauce or coconut aminos
• 1 tablespoon fish sauce (optional)
• 1 tablespoon honey (adjust to taste)
• 1 teaspoon toasted sesame oil (it’s strong — don’t overdo it)
• 1 tablespoon rice vinegar
• Bok choy or spinach
• Chili crisp oil
• Chopped scallions and/or cilantro
• Lime wedges

Instructions

1. Preheat oven to 375°F.
2. In a baking dish, whisk together the coconut milk, garlic, ginger, curry paste, soy sauce, fish sauce (if using), honey, toasted sesame oil, and rice vinegar.
3. Layer the bok choy or spinach over the sauce.
4. Add the dumplings and coat them well on all sides with the sauce mixture.
5. Cover with foil and bake for 20 minutes.
6. Uncover and bake an additional 5–10 minutes, until the dumplings are tender and heated through.
7. Finish with chili crisp oil, scallions, and/or cilantro.
8. Serve with lime wedges on the side so everyone can squeeze to taste.