Coconut Curry Dumplings (Print Version)

# Ingredients:

→ Base

01 - ½ cup chopped cremini mushrooms
02 - 4 finely sliced scallions
03 - 1 cup diced onion
04 - 1 tablespoon minced garlic
05 - 1 tablespoon avocado oil

→ Soup

06 - 1 teaspoon sugar
07 - 1 teaspoon soy sauce
08 - 3 cups veggie broth
09 - 1 cup coconut milk
10 - 1 bag vegan dumplings (12-15 pieces)
11 - 1 teaspoon salt
12 - 1 tablespoon red curry paste

→ Garnish

13 - 1 tablespoon finely chopped cilantro
14 - 2-3 teaspoons chili oil
15 - 1 tablespoon fried garlic pieces
16 - 1 tablespoon sliced scallion greens

# Instructions:

01 - Warm up oil in the pot, then toss in onions, garlic, salt, and the white scallion bits. Stir until everything gets golden and soft.
02 - Add mushrooms in and cook ‘til they soften. Stir in soy sauce, curry paste, and sugar.
03 - Pour in the vegetable broth. Let it heat until bubbling, then mix in the coconut milk. Give it a moment to cook through.
04 - Carefully drop in frozen dumplings. Let them heat for around 7 minutes until they’re hot and ready.
05 - Top with chili oil, scallion greens, crispy garlic, and cilantro before serving.

# Notes:

01 - Works fine with gluten-free dumplings
02 - Stays fresh for 2 days in the fridge
03 - Feel free to toss in other veggies

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