This is an easy recipe you can whip up in no time to feed the family or a crowd. Similar in method to this recipe for Baked Gnocchi with Tomatoes, Basil and Cheese which I posted some time ago and which uses a bought packet of gnocchi, today’s recipe uses a bought packet of frozen dumplings. It’s one of those throw everything in and bake dishes.
To make this dish go further, serve it with steamed rice.
1 packet frozen dumplings (about 500g, prawn, chicken or pork)
Sauce:
1/3 cup smooth peanut butter
1 Tbs chilli paste/sauce (Sriracha, gochujang, harissa paste or curry paste)
1 Tbs sweet chilli sauce
1 Tbs soy sauce
2 tsp fish sauce
2 cloves garlic, crushed
1 Tbs grated ginger
2 tsp sesame oil
1 (400ml) can coconut milk
Additions:
½ cup frozen edamame beans (not the ones in the pods) (see variations)
2 heads bok choy, chopped (see variations)
Toppings:
1 Tbs sesame seeds
2 spring onions, thinly sliced
½ cup chopped coriander leaves
1 Tbs chopped peanuts
1 Tbs crispy fried shallots (sold in Asian shops and some supermarkets)
1 lime, cut into wedges (optional)
Preheat oven to 200°C and lightly oil a lasagne-type dish about 20-22cm long. Place all ingredients for the sauce in the dish. Rinse out the coconut milk can with ¼ cup water and tip that in too. Whisk with a hand whisk to combine. Scatter the edamame and bok choy over the dish and push them to submerge. Arrange frozen dumplings over the whole dish and push them in a bit. You will need 20-25 dumplings – I used about two thirds of a 750g packet.
Bake for 30-40 minutes or until the sauce is bubbling and the dumplings are starting to brown on top. Meanwhile prepare the toppings.
Sprinkle toppings over the dish and serve immediately.
Serves 4
Variations: instead of edamame use frozen peas or corn. Instead of bok choy use pak choy, baby spinach leaves, sugar snap peas, baby corn or julienne carrots.
