In a 9×9-inch baking dish, add a bed of spinach, then layer the frozen dumplings, pinch-side up.
In a small bowl, whisk together Shelf Stable Coconut MALK, red curry paste, soy sauce, lime juice, and toasted sesame oil until consistent and curry paste dissolves.
Pour the mixture evenly over the dumplings to submerge in liquid.
Next, cover the dish tightly with a lid or foil, then transfer to the oven to bake for 30-40 minutes, or until dumplings are cooked through and tender.
Afterwards, remove from the oven, uncover, then garnish with chili crisp, cilantro, scallions, and sesame seeds. Serve immediately, and enjoy!
Gums, oils, fillers—and everything else on their labels—don’t belong in milk, or your body. We leave them out on purpose because it tastes and feels better without them.
