Coconut Ramen Dumpling Bake – Don't Hate The Player, Hate The Recipe
For the Bake
To Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Ingredients
Peel and grate the garlic and ginger. Trim and finely slice the spring onions. (Note: The creator used ginger paste and crushed garlic, and did not separate the white and green parts of the spring onions).
Combine Base Ingredients
Preheat the oven to 180°C (approximately 355°F) fan. In a large baking dish, add the chilli crisp, garlic, ginger, spring onion whites, miso paste, maple syrup, rice wine vinegar, peanut butter, tahini, and soy sauce. everything together to combine. (Note: The creator used a fork instead of a and did not separate spring onion parts).
Add Liquids and Noodles
Pour in the coconut milk and just-boiled vegetable stock, and stir well. Add the ramen noodles, making sure they are submerged. (Note: The creator's stock was not just-boiled, and the noodles were not fully submerged due to insufficient liquid).
Add Dumplings and Bake
Top the noodles with the frozen dumplings. Place the dish in the oven and bake for until the noodles are and the dumplings are cooked through. (Note: The creator used beef dumplings, which require thorough cooking, and had to prod the noodles mid-bake).
Serve and Garnish
Once baked, mix everything together (the creator mixed it due to presentation issues) and garnish with black sesame seeds and fresh coriander leaves. (Note: The creator did not have fresh coriander leaves).
Taste Test
Taste the finished dish. The creator found it surprisingly tasty despite the visual appearance and deviations from the recipe.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 8 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Ginger (fresh)?
- 1/2 tsp ground ginger (per 1 tbsp fresh)
- 1/2 tsp ginger paste (per 1 tsp fresh)
No Maple syrup?
- Honey (1:1)
- Golden syrup (1:1)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Soy sauce?
- Tamari (1:1) — Gluten-free option.
- Coconut aminos (1:1, milder & sweeter)
- Worcestershire sauce + a pinch of salt
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- The original recipe calls for plant
Based dumplings, but beef gyoza were used in this video.
- Fresh ginger was replaced with ginger paste
- Rice wine vinegar was replaced with rice vinegar
- Ramen noodles were replaced with medium egg noodles
- Chilli crisp was replaced with chilli crunch
- Garlic was crushed instead of gratedIngredient swap
Helpful Tips
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Your Notes
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