Go Back
–+ servings
One Pan Dumpling Bake Recipe

One Pan Dumpling Bake

iamwinfred
This One Pan Dumpling Bake transforms frozen dumplings into a restaurant-quality meal with minimal effort. Tender dumplings nestle into a creamy coconut curry sauce with fresh vegetables, then bake together until golden and bubbling. The result is a comforting dish with crispy tops, saucy bottoms, and incredible flavor that tastes like you spent hours in the kitchen.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 425 kcal

Equipment

  • 9x13 inch baking dish or large oven-safe skillet
  • Whisk
  • Measuring cups and spoons
  • Knife and cutting board
  • Aluminum foil or oven-safe lid

Ingredients
  

  • 20-24 frozen dumplings about 1 pound or 450g, any filling - do not thaw
  • 1 can full-fat coconut milk 13.5 oz or 400ml
  • 2-3 tablespoons Thai red curry paste 30-45ml, adjust based on heat preference
  • 2 tablespoons soy sauce 30ml
  • 1 tablespoon rice vinegar 15ml
  • 1 tablespoon sesame oil 15ml
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 cups bok choy about 200g, chopped
  • 1 cup snap peas or bell peppers about 150g, sliced
  • salt and pepper to taste

For Garnish

  • 2 green onions sliced
  • chili crisp or chili oil optional, for drizzling
  • sesame seeds for sprinkling
  • fresh cilantro optional, chopped

Instructions
 

  • Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with oil or cooking spray.
  • In the baking dish, whisk together coconut milk, curry paste, soy sauce, rice vinegar, sesame oil, minced garlic, and ginger until smooth. Season with salt and pepper.
  • Add chopped bok choy and snap peas to the curry sauce, stirring to coat evenly. Spread vegetables in an even layer across the dish.
  • Nestle frozen dumplings into the sauce in a single layer, pressing gently so they're halfway submerged. Spoon sauce over the tops to coat.
  • Cover tightly with foil or lid and bake for 25 minutes until dumplings are cooked through.
  • Remove foil and bake uncovered for 5 more minutes until tops are slightly crispy and sauce is bubbling.
  • Let rest 2-3 minutes, then garnish with green onions, sesame seeds, chili crisp, and cilantro. Serve immediately.

Notes

  • Don't thaw frozen dumplings - they work best straight from the freezer and release moisture gradually during baking.
  • Start with 2 tablespoons curry paste if sensitive to heat; you can always add more but can't remove it once mixed.
  • Full-fat coconut milk is essential for creamy sauce - light versions can separate during baking.
  • Cover tightly during initial baking to trap steam, which cooks the dumplings evenly without drying them out.
  • Watch the final 5 minutes of uncovered baking carefully as it can go from crispy to burnt quickly.
  • Store leftovers in an airtight container for up to 3 days; note that dumplings will soften further as they sit in sauce.
  • Reheat in 350°F oven for 10-15 minutes or microwave in 1-minute intervals; add splash of coconut milk if sauce has thickened.
  • This dish doesn't freeze well as coconut milk and dumplings separate upon thawing.
  • Try green curry paste, gochujang, or tom yum paste for different flavor profiles.
  • Serve over jasmine rice or with steamed edamame for a complete meal.

Nutrition

Serving: 1servingCalories: 425kcalCarbohydrates: 42gProtein: 14gFat: 22gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 890mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 45IUVitamin C: 38mgCalcium: 8mgIron: 15mg
Keyword coconut curry dumplings, dumpling bake, easy weeknight dinner, one pan dumpling bake, one pan meal
Tried this recipe?Let us know how it was!