Dumpling bake is the easiest dinner trend of the past year: a bag of frozen potstickers goes straight into a baking dish with a quick soy, garlic and ginger broth, and the oven does the rest. The bottoms soak up the sauce while the tops turn golden and crisp. Five minutes of work, one dish to wash, and it feeds four.
Dumpling Bake
Frozen potstickers baked in a soy, garlic and ginger broth until the tops are golden and crisp. Five minutes of prep, one dish.
Ingredients
Equipment
Method
- Heat the oven to 400°F (200°C).
- Arrange the frozen dumplings in a single layer in a 9×13-inch baking dish, flat side down.
- Whisk the broth, soy sauce, rice vinegar, sesame oil, honey, garlic, ginger and chilli crisp in a jug and pour it around the dumplings.
- Cover the dish tightly with foil and bake for 20 minutes.
- Remove the foil and bake for 12 to 15 minutes more, until most of the liquid is absorbed, the tops are golden and crisp in places, and the dumplings are hot all the way through. Check your package for the recommended cooking time, as brands vary.
- Scatter with green onions and sesame seeds and serve with extra chilli crisp.
Notes
Add vegetables: tuck 2 cups of broccoli florets or baby bok choy between the dumplings before baking.
Make it a meal: serve with rice or a quick cucumber salad.
Food safety: dumplings with meat fillings should reach 165°F (74°C) inside. Cut one open to check it is steaming hot.
More quick dinners: 15-minute egg fried rice and easy 30-minute dinners.
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