Dumpling Bake
Crispy edges, saucy center: dumplings baked like lasagna.
Timing note: 15 mins
Dumpling Bake
Crispy edges, saucy center: dumplings baked like lasagna.
Timing note: 15 mins
The Key Move
Use a sauce that's slightly over-seasoned; dumplings and cream mellow everything.
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The Setup
- Sheet PanHalf sheet (18×13)
- Baking Dish9×13 inch
- Cutting Board
- Chef's Knife
- Whisk
The Mise en Place
5 of 11Your prep station before cooking begins
The Braise (0/4)
My dumplings are sticking to the pan and tearing when I try to serve them.
Ah, that happens when the pan isn't quite prepped enough. Make sure you're giving that 9x13 dish or sheet pan a good, even coating of oil before you start. If they're already stuck…
My sauce tastes a little flat or watery after it's all baked.
This usually means the sauce needed a little more oomph before the dumplings went in, or they soaked up more liquid than expected.
Chef's Notes
Add mushrooms or broccoli; keep pieces small so they cook through.
If you want more crisp, remove sauce for the last 5 minutes and broil briefly.
Coconut milk works well and gives a gentle sweetness.
The Method
HEAT
Heat oven to 400°F. Lightly oil a 9x13 baking dish or sheet pan with sides, until Pan is lightly slick so dumplings don't weld to it..
Pan is lightly slick so dumplings don't weld to it.
Pan is lightly slick so dumplings don't weld to it.
SAUCE
Whisk stock, cream, soy sauce (3 tbsp), vinegar, sesame oil (2 tsp), garlic (2 cloves), ginger (1 tsp), and chili crisp (optional).
Sauce tastes slightly too salty/strong now; dumplings will dilute it.
BAKE
Arrange frozen dumplings in a single layer. Pour sauce over. Bake 20 minutes, then add spinach and half the scallions (3 each). Bake 10-15 minutes more.
Sauce is bubbling and dumpling tops have browned spots.
FINISH
Rest 5 minutes. Top with remaining scallions (3 each) and extra chili oil if you like.
Sauce thickens slightly after resting and clings to dumplings.
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