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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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese, Fusion
Keyword: baked, dumplings, miso
Servings: 4

Ingredients

  • 2 stalks lemongrass
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tbsp miso paste
  • 1.5 tsp mushroom seasoning
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 10-12 frozen dumplings
  • 5-6 dried beancurd skin
  • enoki mushrooms
  • 200 ml coconut milk
  • 1.5 cups water

Garnish

  • chili oil crisp garnish
  • toasted sesame oil garnish
  • spring onions garnish
  • 4 servings noodles or rice for serving

Instructions

  • Preheat oven to 400°F (200°C).
  • Add chopped lemongrass, garlic and ginger to an oven dish. Stir in miso paste, mushroom seasoning, soy sauce and mirin until combined with the aromatics.
  • Pour in the coconut milk and stir until smooth. Add water and whisk well.
  • Nestle frozen dumplings into the sauce in a single layer. Spoon some of the sauce over the tops to coat slightly. I arranged alternating dumplings and beancurd skin with some enoki mushrooms.
  • Transfer the pan to the oven and bake for 20 minutes, or until the dumplings are heated through and the sauce is bubbling and slightly thickened.
  • Remove from oven and top with chili crisp, and scallions. Serve hot, straight from the pan. You can spoon some broth, dumplings and topping over cooked noodles, mix and serve! Enjoy.