In a mixing bowl, whisk together the minced garlic, ginger, soy sauce, rice vinegar, toasted sesame oil, red curry paste, coconut milk, and water.

Heat a splash of oil in a large skillet over medium heat. Add the bok choy and sauté for 3-5 minutes until slightly wilted.

Gently place the frozen dumplings on top of the sautéed bok choy.

Pour the prepared sauce over the dumplings and bok choy, ensuring even coverage.

Cover the skillet and reduce heat to low. Allow to simmer for 10-15 minutes.

Garnish with chopped cilantro, sliced green onions, sesame seeds, and chili crunch oil before serving.