Description
These vegan baked dumplings are crispy on the outside and tender inside, served with a creamy red curry sauce for a comforting, plant-based meal.
Ingredients
Scale
- 1 (13.5 oz) can coconut milk
- 1/4 cup hot water
- 2 tablespoons red curry paste
- 3 tablespoons Soyaki sauce
- 3 cloves minced garlic
- 1/2 cup red pepper, diced
- 1/2 cup mushrooms, sliced
- 2 cups kale, chopped small
- 1 (16-oz) package vegetable dumplings
- 1 tablespoon cilantro (optional garnish)
- 1 tablespoon green onions (optional garnish)
- 1 tablespoon crunchy chili onion oil (optional garnish)
Instructions
- In a saucepan over medium heat, combine the coconut milk, hot water, red curry paste, Soyaki sauce, and minced garlic. Stir until the curry paste dissolves and the sauce begins to simmer; let it gently bubble for 3–5 minutes to meld flavors and thicken slightly.
- While the sauce simmers, heat a skillet over medium-high heat and add a splash of oil or water if you prefer oil-free. Sauté the diced red pepper and sliced mushrooms until they begin to soften and brown, about 4–5 minutes.
- Add the chopped kale to the skillet and cook until wilted and tender, about 2–3 minutes. Season lightly with a pinch of salt and pepper, and remove from heat.
- Prepare the vegetable dumplings according to the package instructions. For baked dumplings, preheat your oven to the temperature suggested on the package (commonly 400°F / 200°C). Place dumplings on a baking sheet lined with parchment or lightly oiled, and bake until golden and crisp on the edges, usually 12–18 minutes depending on your oven and dumpling brand.
- To serve, spoon a generous portion of the red curry coconut sauce into shallow bowls, arrange the baked dumplings on top, and scatter the sautéed vegetables around or over the dumplings. Garnish with cilantro, sliced green onions, and a drizzle of crunchy chili onion oil if using.
Notes
For best texture, reheat dumplings in a 375°F (190°C) oven for 7–10 minutes or in an air fryer for 4–6 minutes. Serve with rice for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan, baked dumplings, curry sauce, plant-based, comfort food