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Course
Main
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Prep time
60 Mins
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cook time
30 Mins
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servings
4
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Author
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Video by
product used in the recipe
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1
Cook rice according to directions on package.
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2
Meanwhile, to make the dumplings, heat oil in a large pan over medium/medium-high heat. Add burger patties and cook, covered, for 5 mins or until burger easily breaks up, flipping halfway through for even cooking.
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3
Turn down heat, add garlic and ginger. Sauté for 2 mins, cutting the burger patties into smaller pieces. Crumble in tofu, add bok choy, soy sauce, sesame oil, and sriracha. Stir to combine and cook until hot (~5 mins). Taste and adjust seasoning to your preference.
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4
To assemble, hold wrapper in your hand and place 1-2 tbsp of filling in the center. Dip a finger in water, wet edges of wrapper all the way around, pleat/pinch to seal. Keep dumplings on a baking pan covered with saran wrap to keep from drying out. Makes approx. 20-25 dumplings.
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5
Bring a large pot of water to a boil, add ~5-6 dumplings and cook for 3-4 mins. Drain well and toss in a little sesame oil to prevent sticking.
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6
For the curry, heat oil over medium-high heat in a large pot and add garlic and ginger. Cook for 1 min or until fragrant. Add curry powder and stir until fragrant (~1 min). Add coconut milk, water, soy sauce, cayenne pepper and sugar. Stir to combine and bring to a boil. Simmer for 5-10 mins or until sauce has thickened slightly.
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7
Add salt and cilantro. Taste and adjust seasoning to your preference. Optional: add veggies of your choice to the curry sauce and cook until tender.
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8
Divide rice between bowls, add curry and top with dumplings.
product used in the recipe
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