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Preheat the oven to 400°F (200°C).
In a 9×13-inch baking dish, whisk together the coconut milk, red curry paste (or miso), sesame oil, rice vinegar, soy sauce (or tamarind), honey, garlic, and ginger until smooth.
Add the chopped bok choy to the dish and gently toss to coat it in the sauce.
Arrange the frozen dumplings evenly in the dish, nestling them into the sauce. The sauce should come up about halfway. Cover the dish with foil for soft dumplings, or leave it uncovered for a crisp top.
Bake for 20 to 30 minutes, until the sauce is bubbling and the dumplings are hot in the center.
Sprinkle with green onions and sesame seeds, and drizzle with chili crisp or hot sauce. Serve hot. Add steamed rice on the side to make it a more filling meal.