Dumpling Bake (One Pan Viral Dumpling Bake with Rice)

• servings: 10 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

1 ½ cups long grain white rice

2 ¼ cups chicken broth

1 tablespoon butter (sub plant-based butter)

2 teaspoons rice vinegar

½ teaspoon kosher salt

24 frozen dumplings (potstickers)

2 cups broccolini (cut into bite-sized pieces (sub broccoli)

5 tablespoons soy sauce (sub coconut aminos or Tamari)

4 tablespoons extra virgin olive oil

1 tablespoon Gochunjung paste

1 tablespoon rice vinegar

1 tablespoon shallot (minced)

2 teaspoons garlic (minced)

2 teaspoons fresh ginger (grated)

2 teaspoons honey

1 teaspoon sesame oil

1 teaspoon chili garlic sauce

1/3 cup mayo

3 teaspoons Sriracha (more if desired)

green onions (sliced)

chili garlic sauce

sesame seeds

Directions

Prep: Preheat oven to 375℉. Spray a casserole dish with non-stick cooking spray.

Combine: Put 1 ½ cups long grain white rice, 2 ¼ cups chicken broth, 1 tablespoon butter, 2 teaspoons rice vinegar, & ½ teaspoon kosher salt in the prepared casserole dish. Mix to combine.

Bake: Place 24 frozen dumplings (potstickers) & 2 cups broccolini on top of the rice mixture. Cover with aluminum foil (try to tent it a little so the dumplings don't stick to it when you take it off) and bake for 50 minutes in the preheated oven.

Make Sauce & Spicy Mayo: While it bakes, put all of the sauce ingredients in a mason jar, cover, and shake to combine OR add them all to a small bowl and whisk to combine. Mix up the spicy mayo, if you plan to use when serving.

Serve: Drizzle the top of the casserole with the sauce and spicy mayo. Enjoy with any other toppings, like green onions or sesame seeds!

Notes

Needs more broth in the bottom

Nutrition

• Calories: 315 kcal
• Total Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.05 g
• Cholesterol: 6 mg
• Sodium: 1066 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 8 g