Siu mai (dim sum)
Make one of the most popular types of dim sum, siu mai. They're traditionally topped with fish roe, but we've opted for goji berries for a pop of colour
Creamy coconut dumpling traybake
Serves 4
Easy
Prep:
Cook:
Try our take on the viral dumpling traybake – it's the ideal dinner when you need something on the table quickly. Serve over noodles or sticky rice
Skip to ingredients
- 2-4 tbsp red Thai curry paste(see tip)
- 1 tbsp light or dark brown soft sugar
- 2 tsp fish sauce
- 2 tbsp soy sauce
- 2 x 400g cans coconut milk
- 2 limes
- 150g frozen edamame
- 3 baby pak choi
- 12 frozen gyoza dumplings(chicken, pork or veg)
- 6 spring onions
- 2 tsp sesame oil
- small handful of coriander
- 1 red chillior crispy chilli oil, to serve (optional)
- cooked noodles or sticky riceto serve
Nutrition: Per serving
- kcal540
- fat41g
- saturates30g
- carbs28g
- sugars14g
- fibre6g
- protein13g
- salt2.13g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Combine the curry paste, sugar, fish and soy sauces, coconut milk and juice of 1 lime in a large rectangular baking dish. Season.
step 2
Stir in the frozen edamame, halve the pak choi and nestle that in. Arrange the gyoza in the dish – they should sit just below sauce level, with the tops sticking out. Chop the spring onions, scatter them over, then drizzle the sesame oil over the exposed parts of the pak choi and gyoza. Bake for 30 mins.
step 3
Cut the other lime into wedges. Pick the leaves from the coriander, then scatter these over the dish. If you like, slice a chilli and scatter this over too, or drizzle with chilli oil before serving over noodles or rice with plenty of the sauce and the lime wedges on the side.
