Main dishes
One-dish coconut curry gyoza bake
Frozen vegetable gyoza heated in coconut milk, red curry and spinach sauce. A one-dish dinner with tender wrappers and plenty of sauce to spoon up.
- Total time
- 50 min
- Preparation
- 15 min
- Cooking
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- International
Ingredients
Quantities adjust to your servings. Times, temperatures and “to taste” stay the same.
Check off the ingredients you already have above.
Method
Follow the recipe one step at a time.
Prepare the dish
Preheat a conventional oven to 200 °C. Use a baking dish about 30 × 22 cm and at least 5 cm deep.
Mix the sauce
Whisk 400 g coconut milk, 150 ml water, 25 g red curry paste, 15 g soy sauce, 10 g ginger and 5 g garlic directly in the dish.
Add spinach
Wash and thoroughly drain 120 g spinach. Spread over the sauce and press down lightly to moisten.
Arrange the gyoza
Arrange 600 g fully precooked vegetable gyoza in one layer, still frozen. Submerge their bases in sauce and leave the upper pleats visible.
Bake covered
Cover tightly with foil and bake for 25 minutes. The sauce should heat and create steam to soften the wrappers.
Uncover and check
Carefully remove foil and bake another 10 minutes. Check that a gyoza's centre reaches 74 °C; follow any longer packet timing. If still cold, cover and continue in 5-minute intervals.
Finish with lime
Remove from the oven and stir 25 g lime juice into the sauce without breaking the gyoza. Thinly slice 20 g spring onion.
Divide and serve
Divide gyoza, spinach and sauce between 4 deep plates. Add spring onion and serve hot. The sauce stays fluid rather than forming a gratin.
The step photos are illustrative.
Notes
Use commercially prepared, fully precooked vegetable gyoza suitable for reheating, not raw meat or seafood dumplings. Follow the packet if it requires longer cooking. Curry paste may contain shellfish; choose one without it to keep the recipe plant-based. Contains wheat and soy; check all labels for other allergens. Follow the manufacturer's storage and reheating instructions; if reheating is prohibited, serve freshly cooked and do not save for reheating.
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Nutrition facts
one quarter of the gyoza, spinach and sauce
- Protein
- 17.7 g
- Carbohydrates
- 44.5 g
- Fat
- 26.7 g
- Saturated fat
- 19.7 g
- Sodium
- 1,032.9 mg
Recipe-based estimate; brands, actual portions and cooking losses affect the values. Not a laboratory analysis.
Reference source: USDA FoodData Central SR Legacy + manufacturer reference labels
For general information only; it does not replace advice from a qualified health or nutrition professional.
Frequently asked questions
Can I use raw gyoza?
This recipe uses fully precooked vegetable gyoza. Raw dumplings, especially meat or seafood ones, require their manufacturer's specific cooking instructions.
Can I use coconut drink instead?
Not directly: it is much more diluted. Use unsweetened culinary canned coconut milk.
Can I reduce the heat?
Yes. Pastes vary in strength; start with less curry and adjust. Nutrition is calculated using the stated 25 g.
