Ingredients:

  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp red curry sauce
  • 3 tbsp soyaki sauce
  • 2 cloves garlic, minced
  • 20 oz frozen chicken gyoza
  • 1 cup frozen peas
  • 2 tbsp chili onion crunch
  • 2 stalks green onions, thinly sliced
  • 1 tsp toasted sesame oil

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a 9x13-inch baking dish, whisk together the coconut milk, red curry sauce, soyaki, and minced garlic until the curry paste is fully incorporated.
  3. Arrange the frozen potstickers in a single layer in the baking dish, nestled closely but not overlapping.
  4. Scatter the frozen peas in the gaps between the dumplings.
  5. Bake for 35-40 minutes until the sauce bubbles vigorously around the edges and the dumplings look plump and slightly translucent.
  6. Remove from the oven and immediately drizzle with chili onion crunch and toasted sesame oil.
  7. Top with thinly sliced green onions before serving.