One Pan Miso Coconut Baked Dumplings

This viral one-pan recipe includes vegan dumplings baked in a rich, creamy miso-coconut broth packed with umami flavour.

These one-pan baked dumplings are life changing – it requires little to no prep while also being versatile enough for you have a balanced meal. Add any veggies, mushrooms or protein you like so it’ll cook in the umami miso coconut broth. Top it with chili oil crisp and scallions for the perfect addition of spice.

I paired these brothy dumplings with knife cut noodles, but you can also have them with ramen, rice noodles or rice. If you’ve craving something hot and soup-y, you can add a splash of water to have this dish like a dumpling soup.

The viral recipe uses red curry paste and coconut milk for the base – so all you have to do it mix it together with coconut milk in the oven dish, add vegan fish sauce or soy sauce – and you’re good to go!

Ingredients You Need

• frozen vegan dumplings – you can use any frozen vegan dumplings for the recipe. Something with a neutral filling is preferred so it goes well with the broth!
• additional ingredients – beancurd skin, tofu, mushrooms of choice (I used dried beancurd skin and enoki mushrooms!)
• miso paste – ensure that it’s vegan! Miso pastes are usually vegan.
• aromatics – lemongrass, ginger, garlic
• coconut milk – full fat coconut milk is not necessary as we don’t need the base to be thick.
• sauces and seasoning – soy sauce, mirin, mushroom seasoning
• garnish – chili oil crisp, sesame oil, spring onion

Gluten free substitutions: Gluten free rice paper dumplings would work for this recipe. Ensure you use gluten free soy sauce and miso paste.

Allium free substitutions: Use allium free frozen dumplings and omit garlic.