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Coconut Curry Baked Dumplings with Black Garlic Chili Crisp
This is the lazy-genius dinner you'll make on repeat. Four ingredients, one baking dish, and about five minutes of actual work. The frozen dumplings soak up a creamy coconut curry sauce while they bake, and the Black Garlic Chili Crisp brings the deep, smoky heat that makes the whole thing taste like you tried way harder than you did. 🥟
Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 1 Tbsp curry paste (red or Thai-style)
- 2 Tbsp Spice Witch Black Garlic Chili Crisp, plus more for drizzling
- 1 bag frozen dumplings (any kind you love)
- Sliced green onions, to finish
Instructions
- Preheat your oven to 400°F.
- In a baking dish, whisk together the coconut milk, curry paste, and 2 Tbsp Black Garlic Chili Crisp until smooth.
- Nestle the frozen dumplings into the sauce in a single layer.
- Bake for 30 minutes, until the sauce is bubbly and the dumplings are cooked through with crispy edges.
- Drizzle with more Black Garlic Chili Crisp, shower with green onions, and dig in.
Cooking with us? Tag @spicewitch — we love seeing it.
Black Garlic Chili Crisp
Regular price
$23.99
Shipping calculated at checkout.
Our moody, grown-up flavor. Fermented black garlic brings a rich, almost molasses-like umami that makes everything taste like it simmered all day — on the same clean avocado-oil base, with no seed oils. Less "spicy condiment," more secret weapon. Small-batch, made in Asheville, NC.
What is Black Garlic Chili Crisp?
Black Garlic Chili Crisp is built around fermented black garlic, which brings a rich, almost molasses-like umami that makes everything taste like it simmered all day. It sits on the same clean avocado-oil base as the rest of the line, so there are no seed oils — no canola, no soybean oil. Built for a darker, deeper profile than anything else on the shelf.
Spice Witch Black Garlic Chili Crisp is a savory, umami-rich chili crisp made with fermented black garlic on an avocado-oil base, with no seed oils. Made in small batches in Asheville, NC by a woman-owned kitchen.
Why fermented black garlic
Fermented black garlic deepens everything it touches with mellow, molasses-like sweetness and savory depth — the umami "secret weapon" you reach for when you want a dish to taste slow-cooked.
- Built around fermented black garlic for deep umami
- Avocado-oil base — no seed oils, no canola, no soybean oil
- Darker, savory profile vs the Original
- Small batch, made in Asheville, NC
Ways to use it
This is the jar for when you want depth people can't quite place.
- Swirl it into butter and toss with noodles
- Spoon it over a steak as it rests
- Stir it into mushroom risotto
- Melt it into a grilled cheese
- Fold it through mashed potatoes
- Put it on a cheese board next to something soft and aged — watch it vanish first
How it compares to our other chili crisps
Black Garlic is the savory, umami one. Original is the balanced everyday jar; Spicy Honey is sweet-and-spicy. All three share the avocado-oil base.
FAQ
What is black garlic chili crisp?
It is a chili crisp built around fermented black garlic, which adds a rich, molasses-like umami and savory depth. Ours uses an avocado-oil base with no seed oils.
What does black garlic taste like in chili crisp?
Deep, savory and umami-rich with a mellow, almost molasses-like sweetness — it makes dishes taste slow-cooked.
Is Black Garlic Chili Crisp made with avocado oil?
Yes. It uses the same clean avocado-oil base as the rest of the line — no seed oils, no canola and no soybean oil.
How do I use black garlic chili crisp?
Swirl it into butter for noodles, spoon it over resting steak, stir it into mushroom risotto, melt it into grilled cheese, or fold it through mashed potatoes.
Where is it made?
In Asheville, North Carolina, in small batches by a woman-owned kitchen.
