This one-pot oven dumpling dish combines vegan dumplings with a creamy coconut sauce, vegetables, and Thai-inspired seasonings. It serves four and offers a simple, comforting dinner with balanced flavors and textures.
Ingredients
- 400 ml coconut milk
- 2 tsp soy sauce
- 1 tbsp brown sugar
- Juice of ½ lime
- ½-1 tsp white or yellow miso paste
- 1 tsp freshly grated ginger
- 2 tsp Thai seasoning mix e.g. Grape Tree
- 1 red bell pepper sliced
- 1 small pak choi chopped
- 100 g edamame beans shelled
- 100 g fresh shiitake mushrooms sliced
- 100 g baby corn halved if large
- 200 g store-bought dumplings
- 1-2 tsp chili oil for garnish
- 1 tsp toasted peanuts for garnish
- Fresh coriander to garnish
Optional:
- Thai basil for garnish
Instructions
- Preheat the oven to 200°C (fan 180°C).
- In a large oven-proof dish, whisk together coconut milk, soy sauce, brown sugar, lime juice, miso paste, grated ginger and Thai seasoning. Taste and adjust seasoning if necessary.
- Mix in red pepper, pak choi, edamame, shiitake mushrooms, and baby corn. Stir to coat evenly with the sauce.
- Place the dish in the oven uncovered and bake for 12-15 minutes until the vegetables are tender but still vibrant.
- Remove the dish from the oven and gently nestle the store-bought dumplings into the sauce and vegetables. Return to the oven and bake for another 8-10 minutes until the dumplings are cooked through and lightly golden on top.
- Drizzle with chili oil. Sprinkle toasted peanuts, fresh coriander, and Thai basil (if using) over the top. Serve immediately, optionally with extra lime wedges.