Creamy Gochujang Pork Dumpling Bake

Name: Creamy Gochujang Pork Dumpling Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 servings
Ingredients: 1 tbsp olive oil; 1 small yellow onion, chopped; 3 cloves garlic, minced; 1 tsp grated fresh ginger; 1/4 cup gochujang (Korean chili paste); 2 tbsp low-sodium soy sauce; 1 tbsp light brown sugar; 1 tsp toasted sesame oil; 2 cups chicken broth; 1/2 cup heavy cream (or half-and-half); 8 oz cremini mushrooms, sliced; 5 oz baby spinach; 24-30 frozen pork and chive dumplings (about 1.5 - 2 lbs); 1 cup shredded mozzarella cheese (optional); 2 green onions, thinly sliced (for garnish); 1 tsp sesame seeds (for garnish); Cooked rice, for serving (optional)

A comforting and savory one-pan meal featuring frozen pork dumplings baked in a rich, spicy-sweet gochujang cream sauce with mushrooms and spinach, finished with melted cheese. Inspired by the viral 'dumpling bake' trend, this recipe brings a unique Korean-fusion twist to a weeknight favorite.

4-6 servings

Prep: 15 mins

Cook: 25-30 mins

54 views

#dumpling #bake #casserole #korean-inspired #comfort food #one-pan #easy dinner #viral recipe #trend

Ingredients Index

1 Tbsp Olive Oil 1 Small Yellow Onion, Chopped 3 Cloves Garlic, Minced 1 Tsp Grated Fresh Ginger 1/4 Cup Gochujang (korean Chili Paste)2 Tbsp Low-sodium Soy Sauce 1 Tbsp Light Brown Sugar 1 Tsp Toasted Sesame Oil 2 Cups Chicken Broth 1/2 Cup Heavy Cream (or Half-and-half)

Ingredients

1 tbsp olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
1 tsp grated fresh ginger
1/4 cup gochujang (Korean chili paste)
2 tbsp low-sodium soy sauce
1 tbsp light brown sugar
1 tsp toasted sesame oil
2 cups chicken broth
1/2 cup heavy cream (or half-and-half)
8 oz cremini mushrooms, sliced
5 oz baby spinach
24-30 frozen pork and chive dumplings (about 1.5 - 2 lbs)
1 cup shredded mozzarella cheese (optional)
2 green onions, thinly sliced (for garnish)
1 tsp sesame seeds (for garnish)
Cooked rice, for serving (optional)

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Instructions

1Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
2In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 3-5 minutes.
3Stir in the minced garlic and grated fresh ginger. Cook for another minute until fragrant, being careful not to burn the garlic.
4Add the gochujang, low-sodium soy sauce, light brown sugar, and toasted sesame oil to the skillet. Stir constantly for 1 minute to toast the paste and combine the flavors.
5Whisk in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low and let it thicken slightly for 2-3 minutes. Remove from heat.
6Scatter the sliced cremini mushrooms and baby spinach evenly over the bottom of the prepared baking dish.
7Arrange the frozen pork and chive dumplings in a single layer over the vegetables in the baking dish.
8Carefully pour the prepared gochujang cream sauce evenly over the dumplings and vegetables, ensuring most of the dumplings are coated or submerged in the sauce.
9Bake for 20 minutes, or until the dumplings are tender and heated through. The sauce should be bubbly.
10If using, sprinkle the shredded mozzarella cheese over the top of the baked dumplings. Return to the oven and bake for an additional 5-8 minutes, or until the cheese is melted and bubbly with a slight golden hue.
11Remove from the oven. Garnish with thinly sliced green onions and sesame seeds before serving. Serve hot, optionally with a side of rice.