Gochujang Chicken Dumpling Bake

Gochujang, Korea’s beloved fermented chili paste, lends sweet heat to this cozy weeknight bake. Frozen chicken potstickers roast over cabbage and carrots in a glossy gochujang-honey sauce that soaks into every bite.

Serves 4 · 10 min prep · 32 min cook

Estimate for one serving

• 495 cal
• 20g protein
• 68g carbs
• 16g fat
• 3g fiber

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Ingredients

• 24 pieces frozen chicken potstickers or gyoza
• 3 tbsp gochujang
• 3 tbsp low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1/2 cup water or chicken broth
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 4 green onions, sliced
• 1 tbsp toasted sesame seeds
• 3 cups cooked rice or noodles for serving

Instructions

1. 1Preheat the oven to 400°F and lightly grease a 9x13-inch baking dish or large oven-safe skillet.
2. 2Whisk gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and water or broth until you have a smooth, spicy-sweet sauce.
3. 3Spread the shredded cabbage and carrots across the bottom of the dish to create a bed that will steam and soak up flavor.
4. 4Arrange the frozen chicken potstickers in a single layer on top of the vegetables.
5. 5Pour the gochujang sauce evenly over the dumplings, coating as many surfaces as possible and letting excess pool underneath.
6. 6Cover tightly with foil and bake for 18 to 20 minutes so the dumplings heat through and the cabbage softens.
7. 7Remove the foil and bake another 10 to 12 minutes until the sauce is bubbling, slightly reduced, and the dumpling tops look glossy and lightly caramelized at the edges.
8. 8Check that a dumpling is hot in the center; if needed, give the pan 2 to 3 more minutes.
9. 9Scatter sliced green onions and toasted sesame seeds over the bake right out of the oven.
10. 10Serve immediately over rice or noodles, spooning extra gochujang sauce and wilted cabbage from the pan onto each plate.