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Coconut Curry Baked Dumplings with Black Garlic Chili Crisp.
Bake frozen dumplings in coconut milk and curry paste, then finish with Black Garlic Chili Crisp and green onions.
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.
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Make it with
Black Garlic Chili Crisp
Fermented black garlic, deep and savory, on an avocado oil base. No seed oils. Small batch, made in Asheville, NC.
Shop Black Garlic Chili Crisp
