Ingredients: (serves 1)

• 200 ml (or 1/2 can) of coconut milk

• 10 frozen gyoza (dumplings), I used chicken gyoza but use your favorite!

• 2 Tbsp of Thai red curry paste

• 2 Tbsp soy sauce

• 1 tbsp fish sauce

• 1 tbsp sesame oil

• 1.5 Tbsp light mild honey

• 2 clove of garlic, minced

• 1 tbsp minced ginger

• 2 green onions

• 1 bok choi chopped

• 1 tbsp sesame seeds

• 1 -2 tbsp garlic chili crisp (depends on how much spice you like)

• sticky rice (I just use a pre cooked packet and reheat it at camp)

Kit Needed:

1 deep pan (at least 7-8 in), gas stove, spatula or spoon, cup to boil water (I use a 750ml) and when camping I use the Hajka Oven if I want to bake. You could possible make this by covering a deep skillet with aluminum foil on low heat.

Packing Tips:

Bag and freeze the gyoza the night before you leave. I mix the soy sauce, fish sauce, sesame oil and honey in one container to add at the same time. I also place the curry paste and chili crisp in separate sealed containers. Everything then goes into a large ziplock bag (this does get reused often if it is not used as a garbage bag)

Method:

1. Bring 400 ml of water to a boil in a cup. Once boiling place your packet of sticky rice inside the cup with the water to reheat. Alternatively you can just make your own rice.

2. In your pan add the coconut milk, red curry paste, minced garlic, ginger, whites of the green onion, soy sauce, sesame oil, fish sauce, and honey. Stir till everything is combined.

3. Roughly chop the bok choi and add it to the pan in a single layer. Now top with the frozen gyoza (they may have thawed by the time you get to camp but they will still cook just fine). Try to evenly spread them out around the dish in a single layer. Spoon just a bit of sauce on each dumpling.

4. Now place the dish in the oven and cook for 20-25 minutes uncovered. When doing this at home I will cover the pan with aluminum foil and remove the foil and cook for an additional five minutes. With this Hajka oven I don’t bother covering it. When finished the dumplings should be tender and the sauce should be bubbling.

5. When finished baking, top your gyoza with chili crisp, sliced green onion, and sesame seeds. Server with rice and enjoy. The sauce is also great over the rice!