Lemongrass & Coconut Dumpling Traybake
★★★★★ Rating

Lemongrass & Coconut Dumpling Traybake

A cosy one-tray dinner inspired by the viral dumpling bake – easy, warming and full of flavour

Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
40

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

SHOP THE RECIPE

LEMONGRASS + GINGER SPICE PASTE
LEMONGRASS + GINGER SPICE PASTE
£5.00
CHILLI CRUNCH
CHILLI CRUNCH
£5.49

DIRECTIONS

  1. Preheat the oven to 200°C (180°C fan).
  2. In a small roasting tray, combine the Lemongrass & Ginger Spice Paste with coconut milk, water and soy until smooth.
  3. Add the red pepper and pak choi, stirring to coat in the liquid.
  4. Arrange the frozen dumplings on top, spooning a little of the broth over each one.
  5. Bake, uncovered, for 25–30 minutes, stirring halfway through, until the dumplings are tender and lightly golden on top.
  6. Scatter with spring onion, chilli and coriander. Drizzle with Chilli Crunch and serve hot with lime wedges on the side.
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