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In a large baking dish 12 x 8 inch (30 x 20 cm) in size, pour in the coconut milk, red curry paste, soy sauce, vinegar, honey and sesame oil - whisk together so there aren't any lumps of paste then grate in the garlic and ginger.
Optional: if serving with rice or noodles, add ¼ cup of water to create a more brothy consistency if preferred.
Preheat oven to 400℉ / 200℃.
Chop the bok choy and slice the zucchini and add them to the baking dish. Stir so that the veggies are covered in the broth.
Place in frozen dumplings so they aren't overlapping and slightly press them into the broth - the tops should still be visible.
Spoon some of the broth over the dumplings and cover the baking dish with aluminium foil.
Bake for 20 minutes covered, then remove the foil and bake for another 5-10 minutes until the broth is nice and bubbly and the dumplings have a slight crisp on the top.
Add your garnish and serve up your delicious Dumpling Bake over a bed of white jasmine rice or noodles and enjoy!