Lemongrass & Coconut Dumpling Traybake
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Servings
2
Total Time
40 minutes
A cosy one-tray dinner inspired by the viral dumpling bake – easy, warming and full of flavour
Ingredients
- 200ml coconut milk
- 100ml water
-
4 tbsp Woolf’s Kitchen Lemongrass & Ginger Spice Paste
- ½ red pepper, sliced
- ½ baby pak choi, quartered (or equivalent)
- 5 frozen dumplings
- 1 tsp soy or fish sauce, to taste
To serve
- 1 spring onion, sliced
- ½ red chilli, finely sliced
- Small handful coriander leaves
-
1 tsp Woolf’s Kitchen Chilli Crunch
- Lime wedges, to serve
Directions
Preheat the oven to 200°C (180°C fan).
In a small roasting tray, combine the Lemongrass & Ginger Spice Paste with coconut milk, water and soy until smooth.
- Add the red pepper and pak choi, stirring to coat in the liquid.
- Arrange the frozen dumplings on top, spooning a little of the broth over each one.
- Bake, uncovered, for 25–30 minutes, stirring halfway through, until the dumplings are tender and lightly golden on top.
Scatter with spring onion, chilli and coriander. Drizzle with Chilli Crunch and serve hot with lime wedges on the side.
Recipe Note
The recipe can be easily scaled up if cooking for more.
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