1-First Step: Preheat your oven to 400°F.

2-Second Step: In a 9×9-inch shallow baking dish (or a 3.5-quart oven-safe braiser), whisk together 1 14-ounce can lite coconut milk, 1 to 3 tablespoons Thai red curry paste, 3 minced garlic cloves, 3 tablespoons low-sodium soy sauce, 2 teaspoons fish sauce (if using), and 2 teaspoons sesame oil until smooth.

3-Third Step: Add 3 cups spinach and stir to coat and distribute evenly. You want the greens to start wilting right away.

4-Fourth Step: Arrange frozen dumplings pinched-side down in the baking dish. Then spoon some broth over each dumpling so they cook evenly.

5-Fifth Step: Cover tightly with a lid or foil and bake about 20 minutes for a shallow dish or 30 to 40 minutes for a deeper dish, until dumplings are tender and cooked through.

6-Sixth Step: Optionally cook uncovered for the last five minutes to thicken the broth.

7-Final Step: Remove from the oven and garnish before serving with 1 to 2 tablespoons chili crisp, 1/4 cup chopped cilantro, 1/4 cup sliced scallion greens, and 1 tablespoon sesame seeds as desired.