Name: Make the viral dumpling dump and bake with this easy recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1/3 cup red curry paste; 1 tablespoon fish sauce; Juice of 1/2 lime, plus lime wedges to serve; 1 tablespoon brown sugar; 270ml can coconut milk; 16–20 frozen prawn, pork or chicken dumplings; 2 baby bok choy, chopped; Chilli oil, coriander leaves, toasted sesame seeds, shredded green onion, to serve

Dumpling dump and bake recipes have been all over social media feeds for many months. But making a recipe from a quick, second-long video is tricky. We’ve created a dump-and-bake recipe for you to save and use again and again for dinner. It will be a hit with the family!

For extra fibre, throw in extra vegies to the mix before putting it in the oven.

Ingredients

1/3 cup red curry paste

1 tablespoon fish sauce

Juice of 1/2 lime, plus lime wedges to serve

1 tablespoon brown sugar

270ml can coconut milk

16–20 frozen prawn, pork or chicken dumplings

2 baby bok choy, chopped

Chilli oil, coriander leaves, toasted sesame seeds, shredded green onion, to serve

Method

Step 1

Preheat oven to 220°C/200°C fan-forced.

Step 2

Combine curry paste, fish sauce, lime juice and sugar in a 3cm deep, 18x28cm ovenproof dish. Whisk in the coconut milk until smooth.

Step 3

Arrange the frozen dumplings in the dish so they’re almost submerged in the sauce, but the tops are still visible. Spoon a little sauce over
each. Cover tightly with two layers of foil. Place the dish on a baking tray. Bake for 20 minutes.

Step 4

Remove foil, stir in the bok choy, then bake, uncovered, for a further 10 minutes, until dumplings are cooked and a little golden on top.

Step 5

Spoon over a little chilli oil, top with coriander and sprinkle with sesame seed and green onions. Serve with lime wedges.

dumpling dump and bake with spring onion on top in a large baking dish with gold handle — (Photography: Con Poulos, Styling: Lucy Busuttil)

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.