Baked Dumplings

The words “coeliac!” “gluten-free!” and… “dumplings” don’t usually marry. However, Mr Chen's dumplings are often slept on when it comes to gluten-free eating. We’re done gatekeeping this product and wanted to recreate the viral baked dumpling trend. Consider us influenced! Oh, and in case it’s not clear, this recipe is non-sponsored.

Which dumplings are gluten-free?

At the time that this article was written, Mr Chen’s Pork and Chive Dumplings are gluten-free by ingredient. There is also no mention of gluten in the allergen or may contain statements. Stunning! Not a fan of pork? As an alternative, you can also use the Mr Chen’s Prawn Hargow.

Serves 2
Ingredients

• 1 tbsp red curry paste (we used the Ayam red curry paste; please note the Mr Chen’s red curry paste. isnot gluten-free as it may contain traces)

• 1 tsp ginger, minced

• 1 tsp garlic, minced

• 2 tbsp soy sauce (for this recipe, we used the Lee Kum Kee Gluten-Free Soya Sauce)

• 2 tbsp rice wine vinegar

• 400mL coconut milk

• 2 bunches of bok choy, chopped

• 1 packet of Mr Chen’s Pork and Chive dumplings

• 1 tbsp chilli oil

• 2 sprigs of coriander

• 1 spring onion, finely chopped

• 1 tbsp sesame seeds

Method

1. Preheat the oven to 200 degrees Celsius.

2. In a large baking tray, place red curry paste, ginger, garlic, soy sauce, rice wine vinegar and coconut milk. Whisk to combine.

3. Add bok choy and then top with the dumplings.

4. Bake for 15 minutes or until cooked.

5. Top with coriander, spring onion, chilli oil and sesame seeds.