1-First Step: Preheat oven to 400 degrees Fahrenheit. Set out a 9×9 baking dish or a 3.5-quart oven-safe braiser. This gives you enough space for dumplings to bake evenly.

2-Second Step: In your dish, whisk together the 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 or lime juice (if using), and 2 teaspoons sesame oil until smooth.

3-Third Step: Add 3 cups fresh spinach to the dish and stir to coat the leaves evenly. The hot coconut curry broth will start wilting the spinach immediately, which helps it get tender by bake time.

4-Fourth Step: Arrange frozen dumplings pinched-side down in the dish. Spoon a bit of broth over each dumpling so they absorb flavor and don’t dry out on top.

5-Fifth Step: Cover the dish tightly with a lid or foil. This traps heat and moisture so the dumplings cook through without turning rubbery.

6-Sixth Step: Bake covered at 400 degrees Fahrenheit for:
* 20 minutes if using a shallow dish with fewer dumplings
* 30 to 40 minutes if using a deeper dish or more dumplings

You’ll know they’re done when the dumplings are tender and cooked through, and the broth looks slightly thicker with gentle bubbling.

7-Final Step: Optionally bake uncovered for the last five minutes to thicken the broth. Remove from oven, then garnish with 1 to 2 tablespoons chili crisp, 1/4 cup chopped cilantro, 1/4 cup sliced scallion greens, and 1 tablespoon sesame seeds before serving.