Description

This Trader Joe’s Dumpling Bake is a flavorful and comforting one-dish meal featuring frozen chicken potstickers baked in a creamy Thai red curry sauce with mushrooms, broccoli, and brown rice. The dish combines the convenience of frozen dumplings with a homemade coconut curry sauce, layered with fresh veggies and garnished with sesame seeds and cilantro for a deliciously easy dinner.

Ingredients

Potstickers and Base

18-22 frozen chicken potstickers/dumplings/gyoza (14-ounce bag)
2 cups cooked brown rice

Sauce

1/2 cup plain Greek yogurt
1 1/2 cups canned full-fat coconut milk (stirred well)
2 tablespoons Thai red curry paste
2 tablespoons soy sauce (or tamari sauce)
1 tablespoon rice vinegar
1 tablespoon maple syrup
1 tablespoon toasted sesame oil
6 teaspoons minced garlic

Vegetables and Garnishes

2 cups thinly sliced baby bella mushrooms (8 ounces)
2 cups chopped broccoli florets (cut small)
2 green onions (thinly sliced)
1 teaspoon sesame seeds
2 tablespoons fresh cilantro (chopped)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and grease a 9”x13” casserole dish with cooking spray to prevent sticking and ensure easy cleanup.
Whisk Sauce: In the prepared baking dish, whisk together the sauce ingredients: Greek yogurt, full-fat coconut milk, Thai red curry paste, soy sauce, rice vinegar, maple syrup, toasted sesame oil, and minced garlic until smooth and well combined.
Add Veggies: Stir in the thinly sliced baby bella mushrooms and chopped broccoli florets to the sauce in the baking dish, tossing gently to coat the vegetables evenly with the sauce.
Layer Potstickers: Arrange the frozen chicken potstickers in a single layer on top of the sauced vegetables. Spoon some of the sauce over the potstickers to keep them moist during baking.
Cover and Bake: Cover the casserole tightly with parchment paper followed by aluminum foil to seal in moisture. Bake in the preheated oven for 20 minutes to begin cooking the potstickers and meld flavors.
Spoon Sauce on Top: Carefully remove the casserole from the oven and uncover. Spoon sauce over any dumplings that are not fully covered to keep them moist and flavorful.
Bake Uncovered: Return the dish to the oven and bake uncovered for an additional 15 minutes, allowing the sauce to thicken and become bubbly around the potstickers.
Cool: Remove from the oven and let the bake cool for 10 minutes. This resting time helps the sauce set slightly for better serving consistency.
Portion and Serve: To serve, divide cooked brown rice evenly among 4 bowls. Spoon the dumpling bake with the sauce and vegetables over the rice. Garnish with sliced green onions, chopped fresh cilantro, and a sprinkle of sesame seeds for a fresh and nutty finish.

Notes

Using parchment paper under the foil prevents the foil from sticking to the sauce during baking.
For a vegetarian option, substitute chicken potstickers with vegetarian dumplings and use tamari or soy sauce accordingly.
You can prepare brown rice ahead of time or use leftover rice for convenience.
Adjust the amount of red curry paste to control spiciness based on preference.
Ensure the frozen dumplings are cooked through by baking covered first, then uncovered for a crispy finish.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Asian Fusion