Viral One Pan Dumpling Bake with Coconut Curry Sauce Recipe
This Dumpling Bake is a delicious and easy one-pan meal featuring frozen dumplings baked in a rich, flavorful coconut red curry broth with fresh vegetables. Perfect for a cozy dinner, this recipe combines the creaminess of coconut milk with spicy red curry paste, balanced with soy sauce, vinegar, and honey. Topped with sesame seeds and green onions, it pairs beautifully with jasmine rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Scale
Broth & Flavor Base
- 1 can (13.5 fl oz / 400ml) coconut milk
- 2–3 tablespoons red curry paste (adjust to preferred spice level)
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1 large garlic clove, grated
- 1 small cube of ginger, grated
Main Ingredients
- 16–20 frozen dumplings of choice (vegetable dumplings recommended)
- 2 bok choy bulbs, chopped
- 1 zucchini, sliced (or any vegetable of choice)
Garnish (Optional)
- Sesame seeds
- Sliced green onions
- Cilantro/coriander
- Chilli crisp oil
To Serve
- White jasmine rice or noodles
Instructions
- Prepare the Broth: In a large 12×8 inch (30×20 cm) baking dish, combine the coconut milk, red curry paste, soy sauce, rice vinegar, honey, and sesame oil. Whisk thoroughly until smooth with no lumps of curry paste. Grate in the garlic and ginger and mix well. Optional: add ¼ cup water if serving with rice or noodles to create a more brothy consistency.
- Add Vegetables: Preheat your oven to 400℉ (200℃). Chop the bok choy and slice the zucchini (or chosen vegetables), then add them to the baking dish. Stir gently to evenly coat the vegetables with the curry broth.
- Arrange Dumplings: Place the frozen dumplings in the dish ensuring they are not overlapping. Gently press them into the broth so the bottoms are submerged while the tops remain visible. Spoon some broth over the dumplings to keep them moist.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This step allows the dumplings to steam and cook through in the flavorful broth.
- Crisp the Dumplings: Remove the foil carefully and continue baking for another 5-10 minutes, until the broth is bubbling and the tops of the dumplings develop a slight crisp for added texture.
- Garnish and Serve: Sprinkle the dish with sesame seeds, sliced green onions, cilantro, and/or drizzle with chili crisp oil if desired. Serve hot over white jasmine rice or noodles for a complete meal. Enjoy your comforting and vibrant Dumpling Bake!
Notes
- You can customize the vegetables to your liking; bell peppers, mushrooms, or snap peas work well too.
- Adjust the amount of red curry paste depending on your heat preference.
- Adding a little water helps create a more soupy consistency if serving as a stew with rice or noodles.
- For a gluten-free option, use gluten-free dumplings and tamari instead of soy sauce.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven or microwave.
Keywords: dumpling bake, one pan dumplings, baked dumplings, coconut curry dumplings, vegetarian dumplings, easy weeknight dinner, Asian fusion recipe, baked dumplings with vegetables