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If you’re looking for a no-fuss, flavor-packed weeknight dinner, this is the one! Inspired by the viral dumpling casserole trend, we added our own K-Mama twist with bold Korean heat and creamy coconut curry vibes. It’s quick, pairs well with over rice, and is 100% craveable.
Ingredients:
- 2 tablespoons chopped fresh ginger
- 2 tablespoons chopped fresh garlic
- 1 can full-fat coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons K-Mama Sauce (we used Original; go Spicy for more heat!)
- 1 tablespoon soy sauce
- 4 cups chopped bok choy
- 2 bags (about 30) frozen dumplings (we used Trader Joe’s veggie/vegan)
- Scallions for garnish
- Optional: Cooked rice for serving
Directions:
1. Preheat oven to 375°F.
2. In a casserole-style baking dish, add chopped ginger and garlic.
3. Pour in coconut milk, red curry paste, soy sauce, and K-Mama Sauce.
4. Mix well.
5. Add chopped bok choy and stir to coat. Nestle frozen dumplings into the sauce mixture (don’t worry, they’ll cook through!).
5. Cover with foil and bake for 15 minutes.
6. Uncover, garnish with scallions, drizzle more K-Mama Sauce, and serve hot.
Bonus: Serve it over rice for a hearty, satisfying meal!
Why We Love It:
1. One pan = minimal cleanup
2. Coconut + gochujang = rich, spicy-sweet comfort
3. Great for hosting or lazy weekday nights
4. Customizable (vegan, gluten free, etc) with any dumplings or veggies you love
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