There’s nothing easier, more satisfying, or faster than frying up some dumplings after a long day or late night, but sometimes you want to spice things up. This dumpling bake, which was recreated from the viral Trader Joe’s version, is the perfect way to take something that is already so perfect on its own and make it into an even bigger meal. Now you can skip the trip to Trader Joe’s! Or at least customize and make it your own. Loaded with your dumplings of choice, coconut milk, plenty of aromatics, red curry paste, and tons of flavor, this under-an-hour coconut-lime dumpling bake is sure to make your list of go-to weeknight dinners.
Building the bake:
This casserole of sorts works with any dumplings that you have hanging out in your freezer. The curry paste is where the flavor starts, and then all the rest is a helpful addition—the coconut milk gets condensed and creamy, and the bok choy gives you that greenness to balance the spiciness of the chili crisp. And if you want other herbs, you could use cilantro instead of scallions, or both. This recipe is ripe for variations—it’s meant for those extra lazy nights.
Make ahead & storage:
This recipe is best enjoyed fresh and straight out of the oven, but if you want to prepare the sauce ahead of time, just mix everything in a bowl and use it within 3 days. If you have leftovers, I really recommend keeping the dumplings and the sauce separate. This is because, even when they’re cold, the dumplings keep absorbing the sauce into the dough, and you end up with a very soggy dumpling. Nope!
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