Description

These Vegan Baked Dumplings feature crispy vegetable-filled dumplings baked to perfection and served with a flavorful red curry coconut sauce. The sauce combines creamy coconut milk, spicy red curry paste, and savory Soyaki sauce, complemented by sautéed vegetables like red pepper, mushrooms, and kale. Garnished with fresh cilantro, green onions, and crunchy chili onion oil, this dish is a delightful fusion of vibrant flavors and textures, perfect for a satisfying vegan meal.

Ingredients

Scale

Red Curry Sauce

1 (13.5 oz) can coconut milk
1/4 cup hot water
2 tablespoons red curry paste
3 tablespoons Soyaki sauce
3 cloves garlic, minced

Vegetables

1/2 cup red pepper, diced
1/2 cup mushrooms, sliced
2 cups kale, chopped small

Dumplings

1 (16-oz) package vegetable dumplings

Optional Garnish

1 tablespoon cilantro, chopped
1 tablespoon green onions, sliced
1 tablespoon crunchy chili onion oil

Instructions

Prepare the Red Curry Sauce: In a saucepan over medium heat, combine the coconut milk, hot water, red curry paste, Soyaki sauce, and minced garlic. Stir continuously until the mixture is warmed through and the curry paste is dissolved, creating a smooth, fragrant sauce.
Sauté the Vegetables: In a skillet, heat a small amount of oil over medium heat. Add the diced red pepper and sliced mushrooms, sautéing until they begin to soften. Then add the chopped kale and cook until wilted and tender, about 4-5 minutes. Mix the vegetables into the prepared red curry sauce and keep warm on low heat.
Bake the Dumplings: Preheat your oven to 400°F (200°C). Place the vegetable dumplings on a baking sheet lined with parchment paper, ensuring they are spaced apart to allow even cooking. Bake the dumplings for 15-20 minutes or until they are golden brown and crispy, flipping halfway through for even baking.
Assemble and Serve: Arrange the baked dumplings on a serving plate and generously spoon the red curry vegetable sauce over them. Garnish with chopped cilantro, sliced green onions, and a drizzle of crunchy chili onion oil for added texture and flavor. Serve immediately while hot.

Notes

For extra crispiness, you can air fry the dumplings instead of baking at 400°F for about 10-12 minutes.
If you prefer a milder sauce, reduce the amount of red curry paste to 1 tablespoon.
To make this gluten-free, use gluten-free dumplings and tamari instead of Soyaki sauce.
Leftover sauce can be refrigerated for up to 3 days and reheated before serving.
Feel free to add other vegetables like carrots or snap peas for more crunch and variety.

Keywords: Vegan, Baked Dumplings, Red Curry Sauce, Vegetable Dumplings, Plant-Based, Asian, Easy Vegan Recipe