Baked Potstickers with Thai Curry Dip
Easy and delicious baked potstickers served with a creamy, flavorful Thai curry sauce. Perfect for a quick weeknight meal or for entertaining.
Equipment
- Saucepan Medium size
- Baking Sheet
- Oven
- Stovetop
Ingredients
For the Thai Curry Dip
- 0.25 cup Soy-Based Sauce Use your favorite
- 0.75 cup Thai-Style Red Curry Simmer Sauce Look for 'simmer sauce' or 'ready to cook'
- 1 cup Unsweetened Coconut Milk
- 1 tablespoon Minced Garlic Fresh is best
- 0.5 cup Water
For the Potstickers
- 20 Frozen Potstickers Vegetable, chicken, or shrimp. Do not thaw.
For Garnish
- Fresh Cilantro Chopped
- Green Onions Thinly sliced
- 1 tablespoon Chili Crisp or Crunchy Chili Oil Optional, for extra texture and spice
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, combine soy-based sauce, Thai-style red curry simmer sauce, unsweetened coconut milk, minced garlic, and water.
- Place the saucepan over medium heat, stir, and bring to a gentle simmer. Reduce heat to low and let simmer for 5-7 minutes, stirring occasionally.
- While the sauce simmers, arrange frozen potstickers in a single layer on a baking sheet.
- Bake potstickers in the preheated oven for 15-20 minutes, until heated through and lightly golden brown.
- If the sauce has cooled, gently reheat it on the stove.
- Arrange baked potstickers on a plate or in bowls. Drizzle generously with the Thai curry sauce.
- Garnish with chopped cilantro, sliced green onions, and chili crisp (if using). Serve immediately.
Notes
The spice level depends on the curry sauce used. Chili crisp is optional but recommended for added texture and heat. Sauce can be made ahead and reheated.