Creamy Thai Coconut Dumpling Bake
You know those nights when you want something different for dinner, but you don’t feel like doing a whole lot of cooking?
This is one of those recipes.
We’re taking frozen dumplings, fresh spinach and a creamy Thai coconut sauce and letting the oven do most of the work.
No chopping a bunch of vegetables. No browning meat. No standing over the stove.
And because not everyone needs six servings of dinner, I’ve included a smaller version, too!
FEED THE FAMILY — Serves 6
INGREDIENTS
- 5 oz fresh spinach
- 1 bag (24 oz) frozen dumplings or potstickers
- 2 cans (13.5 oz each) unsweetened coconut milk
- 1 package Pampered Chef Thai-Style Coconut Soup Mix
- 2 tbsp soy sauce
- Optional toppings: chopped cilantro, peanuts, green onions or Crunchy Garlic Crisp Seasoning Mix
- Directions
INSTRUCTIONS
- Preheat oven to 400°F.
- Spread spinach evenly in the Fully Glazed Stone Rectangular Baker.
- Arrange frozen dumplings on top.
- Whisk together coconut milk, soup mix and soy sauce.
- Pour evenly over dumplings.
- Cover tightly with foil and bake 40–45 minutes, until bubbling and dumplings are thoroughly heated.
- Garnish and serve.
🥰 COOKING FOR FEWER — Approximately 4 servings
INGREDIENTS
- 3 oz fresh spinach
- 16 oz frozen dumplings
- 1 can (13.5 oz) unsweetened coconut milk
- Approximately ⅔ package Thai-Style Coconut Soup Mix
- 1 tbsp soy sauce
- Optional toppings
INSTRUCTIONS
- Preheat oven to 400°F.
- Spread spinach in an approximately 8-inch square baking dish.
- Arrange frozen dumplings over spinach.
- Whisk coconut milk, soup mix and soy sauce. Pour over dumplings.
- Cover tightly with foil.
- Bake approximately 30–40 minutes, until bubbling and dumplings are thoroughly heated.
- Garnish and serve.
Anna’s Tip 💛
Chicken, pork or vegetable dumplings work. Use canned unsweetened coconut milk, not coconut milk beverage. If the Pampered Chef soup mix is unavailable, Thai red curry paste with a little lime juice and brown sugar is a possible alternative, though it will have a different flavor. Start with 1–2 tablespoons of curry paste for the smaller batch and adjust to taste.
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