Dumpling bake

bake Asian cuisine dinner
Total: 1 hr 5 min. | Active: 15 min.
lactose-free

This recipe is perfect for those days when you need something quick. The ingredients for the sauce are mixed directly in the baking dish – no extra washing-up, no fuss. After that, all you need to do is add the pak choi, spring onions and dumplings, and then everything goes straight into the oven. If you've got a bit more time or enthusiasm for cooking, you can make the dumplings yourself; you'll find a few recipes for them on Fooby. Then this straightforward everyday dish almost becomes a little weekend project. Either way, it tastes delicious…

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 portions

Sauce
3 cm ginger, finely grated
1  garlic clove, finely grated
2 tbsp red curry paste
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tsp honey
2 ½ dl coconut milk
1 dl vegetable bouillon
Vegetables
3  spring onions incl. green parts, cut into thin rings, greens set aside
2  pak choi, cut into thin slices
To bake
20  Dumplings (e.g. Dim sum gyoza with prawns)
Return to the oven
1 tbsp toasted sesame seeds

How it's done

Sauce

Place the ginger and all ingredients up to and including the stock into the prepared dish, then whisk well.

Vegetables

Add the spring onions and pak choi, mix, cover the dish with aluminium foil.

To bake

Approx. 15 mins. in the centre of the oven. Remove. Place the dumpling in the dish with the sealed side facing down, cover again with aluminium foil and bake for about 15 mins. Turn the dumplings so that the sealed side faces upwards. Sprinkle the reserved spring onion greens over the top.

Return to the oven

Remove after approx. 20 mins., sprinkle the dumpling bake with sesame.

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