One Pan Dumpling Dinner
A quick and flavorful one-pan meal with tender dumplings, bok choy, and a rich coconut curry sauce. Perfect for weeknights or family dinners, ready in under 30 minutes.
Equipment
- Large skillet with lid
- Mixing Bowl
- Whisk
- Knife and cutting board
Ingredients
- 2 tsp garlic minced
- 1 tsp fresh ginger minced
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 2 tbsp red curry paste
- ½ cup coconut milk full-fat or cream
- ½ cup water
- 5 cups bok choy chopped
- 20 frozen chicken and vegetable or pork and vegetable dumplings
- 3 tbsp cilantro chopped
- ¼ cup green onion thinly sliced
- 2 tsp toasted sesame seeds
- chili crunch oil optional, for garnish
Instructions
- Prep ingredients: chop bok choy, cilantro, and green onions. Mince garlic and ginger.
- Make sauce: whisk garlic, ginger, soy sauce, rice vinegar, sesame oil, red curry paste, coconut milk, and water until smooth.
- Heat a large skillet over medium heat. Add a little oil and cook bok choy for 3–4 minutes until wilted but still vibrant.
- Arrange frozen dumplings evenly on top of the bok choy.
- Pour the prepared sauce evenly over the dumplings and bok choy.
- Cover with a lid, reduce heat to low, and simmer for 15–20 minutes until dumplings are fully cooked through.
- Remove lid and garnish with cilantro, green onions, sesame seeds, and chili crunch oil if desired.
- Serve hot directly from the pan or in bowls. Enjoy!
Notes
Customize with vegetarian dumplings or swap bok choy for spinach, kale, or Swiss chard. For gluten-free, use tamari and GF dumplings.