Ingredients:

  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp red curry paste
  • 3 tbsp Soyaki sauce
  • 1 tsp garlic powder
  • 20 oz frozen chicken gyoza potstickers
  • 2 tbsp chili onion crunch
  • 2 stalks sliced green onions
  • 1 tsp toasted sesame oil

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a 9x13-inch baking dish, whisk together the coconut milk, red curry paste, Soyaki, and garlic until the sauce is a uniform, pale orange color.
  3. Arrange the frozen potstickers in a single layer within the sauce, ensuring they are mostly submerged with tops slightly peeking through.
  4. Bake for 30–35 minutes until the sauce is bubbling and the tops of the dumplings are set and mahogany-colored.
  5. Remove from the oven and drizzle with chili onion crunch and sprinkle with sliced green onions.