Miso-Roast Carrot Chicken Dumpling Tray-Bake

Miso-Roast Carrot Chicken Dumpling Tray-Bake


This colourful tray-bake is the definition of easy comfort: sweet roasted carrots, caramelised red onions, tender greens, and juicy chicken dumplings all baked together in a glossy miso-honey sauce. The oven does most of the work, gently steaming the dumplings while the vegetables roast into deep, savoury sweetness. Finished with rice vinegar, sesame seeds, and spring onions, it is a wholesome, flavour-packed dinner that feels cosy, balanced, and beautifully hands-off.


Dumplings: Fuli Ginger Chicken & Chinese Cabbage Dumplings 
Serves: 3–4
Prep: 15 mins
Cook: 35–40 mins
Difficulty: Easy


Ingredients

  • 12 frozen Ginger Chicken & Chinese Cabbage Dumplings
  • 500 g carrots, cut into thick diagonal pieces
  • 2 small red onions, cut into wedges
  • 150 g kale or cavolo nero, torn into bite-sized pieces
  • 2 tbsp neutral oil
  • 1 tbsp white miso
  • 1 tbsp light soy sauce
  • 1 tbsp runny honey
  • 1 tsp grated ginger
  • 150 ml water or light chicken stock
  • 2 spring onions, finely sliced
  • 1 tsp sesame seeds
  • 1 tsp rice vinegar

Method

1. Preheat the oven to 200°C (180°C fan).
2. Place the carrots and red onions in a large roasting tray. Toss with the oil, salt, and black pepper.
3. Roast for 20 minutes, until the vegetables begin to soften and caramelise.
4. Meanwhile, whisk together the miso, soy sauce, honey, grated ginger, and water (or stock).
5. Remove the tray from the oven. Add the frozen dumplings and kale.
6. Pour the miso mixture evenly over the vegetables and dumplings.
7. Cover the tray loosely with aluminium foil and bake for 10 minutes. This allows the dumplings to steam gently and stay juicy.
8. Remove the foil and continue baking for 5–10 minutes, until the dumplings are heated through and lightly golden around the edges.
9. Drizzle with the rice vinegar and gently toss everything together.
10. Finish with spring onions and sesame seeds before serving.

Tips

  • If using pre-cooked dumplings, reduce the water or stock to 50–100 ml.
  • Add a spoonful of chili crisp for a spicy version.
  • Sweet potatoes or parsnips can be used instead of some of the carrots.
  • Finish with a drizzle of sesame oil for extra nutty flavour.