Thai Dumplings for Dinner
My own version of the viral Dumpling Bake recipe!
Equipment
- 4-6L Slow Cooker
Ingredients
- 400 ml Can Coconut Cream.
- 2 tsp Cornflour
- 2 Tbsp Thai red curry paste – I use Ayam
- 2 Tbsp Soy sauce
- 2 tsp Brown sugar
- 2 tsp Lime Juice
- 2 tsp Sesame oil
- 1 tsp ginger, minced
- 1 tsp Garlic, minced
- 60 grams Baby spinach leaves
- 750 grams frozen chicken dumplings – I used Lucky Kitchen brand
To Garnish
- Sesame seeds
- thin sliced shallots/green onions
Instructions
- Whisk cornflour into the coconut cream then add to slow cooker.
- Add all other ingredients except spinach and dumplings and mix well to combine
- Stir in spinach leaves
- Slow cook for 4hrs on LOW
- Add the frozen dumplings in the final 1 hour of cooking time
- Serve with garnish of sesame seeds and sliced shallots/green onions
- Spice level of this dish is medium at most.If you prefer it hotter, simply increase curry paste to 3 tablespoons.If you want less, serve it without too much of the sauce.
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Used vegetable dumplings and added some diced and sliced capsicum, zucchini and eggplant. The smell while cooking was amazing. Very happy family!
Thanks so much for being the first to review this recipe!!