Vegan Baked Dumplings with Red Curry Sauce Recipe
These Vegan Baked Dumplings are served with a flavorful red curry sauce made from coconut milk, red curry paste, and Soyaki sauce, accompanied by sautéed vegetables including red pepper, mushrooms, and kale. Baked to perfection, these dumplings offer a delicious, plant-based meal that is easy to prepare and packed with vibrant flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegan
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
- 1 tablespoon green onions
- 1 tablespoon crunchy chili onion oil
Instructions
- Prepare the Red Curry Sauce: In a saucepan, combine the coconut milk, hot water, red curry paste, Soyaki sauce, and minced garlic. Whisk thoroughly and bring the mixture to a gentle simmer over medium heat. Allow it to simmer for 5-7 minutes until the sauce thickens slightly and the flavors meld together.
- Sauté the Vegetables: In a separate skillet over medium heat, add a small amount of oil and sauté the diced red pepper and sliced mushrooms for about 3-4 minutes until tender. Add the chopped kale and continue cooking for an additional 2-3 minutes until wilted. Season lightly if desired.
- Bake the Dumplings: Preheat your oven to 400°F (200°C). Arrange the vegetable dumplings on a baking sheet lined with parchment paper or lightly greased. Bake for 15-20 minutes, flipping halfway through, until they are crisp and golden brown on the outside.
- Combine and Serve: Serve the baked dumplings on a platter with the sautéed vegetables. Pour the warm red curry sauce over the dumplings or serve on the side for dipping. Garnish with cilantro, green onions, and crunchy chili onion oil for added flavor and texture.
Notes
- You can substitute the vegetable dumplings with any vegan or vegetarian dumplings you prefer.
- Adjust the level of red curry paste according to your spice tolerance.
- For a gluten-free option, ensure that the dumplings and Soyaki sauce are gluten-free.
- Leftover red curry sauce can be refrigerated for up to 3 days and reheated before serving.
- Adding crunchy chili onion oil enhances flavor but can be omitted for a milder dish.
Keywords: vegan dumplings, baked dumplings, red curry sauce, vegetable dumplings, vegan appetizer, plant-based recipe