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RECIPE + PAIRING

Vegetable Dumpling Bake

WHY THE PAIRING WORKS

Vegetable Dumpling Bake paired with Cucumber Lime Mojito

The cool, refreshing burst of cucumber and lime in this cocktail beautifully complements the savory umami of the dumplings. The minty Mojito twist adds a clean, crisp finish that cuts through the richness of the soy-ginger sauce, while the sparkling effervescence brightens every bite.

Together, they create a balanced experience: steamy, savory comfort + crisp, herbal refreshment.

INGREDIENTS

  • 12–14 frozen vegetable dumplings (gyoza or potstickers)
  • 1 tbsp neutral oil (like avocado or canola)
  • 1 cup vegetable broth
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • 2 garlic cloves, minced
  • 1 tsp chili flakes (optional)
  • 2 scallions, chopped (white and green parts separated)
  • Sesame seeds (optional for garnish)

INSTRUCTIONS

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, whisk together the broth, soy sauce, rice vinegar, sesame oil, ginger, garlic, and chili flakes.
  3. Lightly oil a ceramic or glass baking dish. Arrange the frozen dumplings in rows.
  4. Pour the sauce mixture over the dumplings. Sprinkle with the white parts of the scallions.
  5. Bake uncovered for 25–30 minutes, until dumplings are tender and the sauce is bubbling.
  6. Remove from oven and garnish with green scallion tops, a pinch of chili flakes, and sesame seeds, if desired.