The school year is in full swing which means my need to meal prep for busy weeks is also in full swing. I use Saturdays or Sundays to plan out the week ahead. At a bare minimum, I at least like to ensure I know what we are eating each night and that I have the right food in the fridge. I aim to have things prepped when possible and the less complicated, the better.
This baked dumpling bake is not only super easy, but it’s one my whole family loves. Bonus that it’s easy to make into a vegetarian option also for my non-meat eating daughter.
Here are the 5 things you need:
- Frozen potstickers I get three bags for my family of four. My teenage son eats a ton most nights. 1 bag of veggie potstickers and two bags of chicken and pork.
- Bagged spinach (1/2-1 whole bag). You could really use any type of veggie. I have used bok choy and cabbage but my family likes spinach best.
- Coconut milk I use one can of reduced fat.
- Soyaki sauce (3 TBSP). I get this at Trader Joes. You could probably use soy sauce and garlic if you can’t find soyaki sauce.
- Thai red curry sauce (3/4 bottle). I also get this at Trader Joes.
Optional ingredients:
- Chili oil to drizzle
- Red pepper flakes
Easy steps:
Preheat oven to 400.
Add the spinach to the bottom of a baking dish.
Add the frozen potstickers.
Pour the sauce over the potstickers.
Bake for 20-30 minutes until it starts to bubble slightly.
Optional- broil for the last couple of minutes if you want them a little crispy.
Drizzle chili oil, if desired.
Enjoy!
Step-by-step instructions:
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