Lemongrass & Coconut Dumpling Traybake
By Dominique WoolfTurn frozen gyoza into a speedy crowd-pleaser with Dominique Woolf’s fragrant traybake. The oven bubbles the dumplings in aromatic coconut milk and lemongrass spice paste for a comforting dinner with barely any prep.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
10 total- 8 tbsp Woolf’s Kitchen Lemongrass & Ginger Spice Paste
- 400ml coconut milk
- 2 tsp soy sauce, plus extra to taste
- 1 red pepper, sliced
- 1 pak choi, base lightly trimmed and quartered lengthways
- 10 frozen gyoza dumplings
- 1 salad onion, sliced, to serve
- red chilli, finely sliced, to serve (optional)
- Woolf’s Kitchen Chilli Crunch or Sticky Chilli Oil, to serve
- lime wedges, to serve
Method
6 stepsStep 1
Heat the oven to 200°C/180°C fan/gas 6.
Step 2
In a medium roasting tray, mix together the Woolf’s Kitchen Lemongrass & Ginger Spice Paste, coconut milk, 200ml water and soy sauce.
Step 3
Tip the red pepper and pak choi into the tray and toss until coated in the sauce, then arrange the frozen dumplings over the top, spooning a little sauce over each one.
Step 4
Bake in the oven for 25 mins until the dumplings are golden on top and cooked through.
Step 5
Taste the coconut sauce and season with an extra dash of soy sauce or a pinch of salt, if you like.
Step 6
Divide between bowls and serve scattered with salad onions, sliced red chilli, a drizzle of Woolf’s Kitchen Chilli Crunch or Sticky Chilli Oil and lime wedges on the side, if you like.