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Baking dish of dumpling bake with golden potstickers in a soy garlic broth, green onions and sesame seeds

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.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 24 oz frozen potstickers or gyoza about 680 g, any filling; do not thaw
  • 1 cup chicken or vegetable broth 240 ml
  • 3 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey or brown sugar
  • 2 garlic cloves grated
  • 1 tsp fresh ginger grated
  • 1 tbsp chilli crisp optional, plus more to serve
  • 3 green onions thinly sliced
  • 1 tsp sesame seeds

Equipment

  • 1 9x13-inch (23x33 cm) baking dish
  • 1 Foil

Method
 

  1. Heat the oven to 400°F (200°C).
  2. Arrange the frozen dumplings in a single layer in a 9x13-inch baking dish, flat side down.
  3. Whisk the broth, soy sauce, rice vinegar, sesame oil, honey, garlic, ginger and chilli crisp in a jug and pour it around the dumplings.
  4. Cover the dish tightly with foil and bake for 20 minutes.
  5. 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.
  6. 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.