Get out of that dinner rut with this one pan dumpling bake! Frozen dumplings are baked in a rich red curry coconut sauce, creating a comforting meal that’s ready in one dish. Serve with spring onions, chilli crunch oil, and rice for a deliciously easy meal that’s perfect any night of the week.
I am always on the lookout for new and exciting recipes that make eating dairy free on a weeknight really easy and fuss-free. This recipe is so perfect for that, I am actually a little mad at myself that I didn’t make it sooner!
I first learnt of the viral dumpling bake from a friend who had tried it, and since then it’s been living in the back of my mind as something I wanted to make. I’ve started seeing different variations of it pop up all over the place so I decided it was finally time to create my version. From what I can tell, this concept was originally published by TikTok creator Danielle from Healthy Girl Kitchen.
This recipe takes frozen, store-bought dumplings and cooks them in the oven in a rich and creamy red curry coconut sauce. For the sauce, I took my inspiration from my favourite red curry meatballs as this is such a simple sauce that really packs the flavour.
Everything is made in the one pan meaning less washing up which of course we love for a weeknight, and the cooking time is all completely hands off.
If you haven’t already, give this one a try if you’re feeling stuck in a dinner rut. I guarantee it’s going to be one you come back to again and again.
Key Ingredients
This dumpling bake is cooked with a simple coconut red curry sauce that’s rich and full of flavour using everyday ingredients.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Frozen dumplings – you can use any you like for this recipe. I went with pork gyoza but vegetarian dumplings also work really well.
- Bok choy – honestly any green veg here works so try spinach, kale, or even broccoli.
- Coconut milk – full fat coconut milk from the can. My favourite supermarket brand is the TCC one as it has the best creamy consistency.
- Red curry paste – not all curry pastes are created equal and the one you choose will greatly impact the flavour and spiciness of this dish. My favourite is the Ayam Thai Red Curry Paste as I find it’s got a nice bold flavour and isn’t blow your head off spicy. It’s also vegan/vegetarian.
- Garlic and ginger – boosting the flavour of the curry paste. You can use fresh or jarred for convenience.
- Soy sauce – adding umami and saltiness.
- Fish sauce – I know it can be polarising but it adds so much extra flavour to the curry sauce. I highly recommend trying it! If you’re vegan/vegetarian use a vegan fish sauce or just use additional soy.
- Lime – I love the taste of fresh lime juice in red curry, but you can substitute it with 2 teaspoons of rice wine vinegar instead.
💲 Budget Tip! Premade dumplings can still be quite expensive therefore I recommend buying them in bulk when on sale or checking your local Asian grocery store.
Step-By-Step Instructions
I am actually obsessed with how easy this recipe is. You’ll need to start by selecting your dish as this is really all we need to make it. I am using my enamel cast iron French pan as it’s shallow and has a lid so works perfectly. If you don’t have a casserole dish with a lid, then you can just cover the dish in aluminium foil and bake it.
Step 1: In the base of your chosen casserole dish, mix together the coconut milk, garlic, ginger, red curry paste, soy sauce, fish sauce, and lime juice until well combined.
Step 2: Roughly chop up the bok choy and add that to the dish, giving it a gentle stir to coat it in the sauce.
Step 3: Arrange the frozen dumplings in the dish in a single layer, ensuring they are mostly submerged in the sauce.
Step 4: Cover and bake for 20 minutes. The dumplings should be soft by now but the sauce won’t have thickened. Remove the lid and continue baking for another 10 minutes, until the dumplings are tender and lightly golden on top and the curry sauce is thick and bubbling.
Step 5: Serve! Finish the dumpling bake with a sprinkle of sliced spring onions and a drizzle of chilli crunch oil and serve as they are or with a side of rice to soak up the sauce.
Recipe FAQs
No! You can bake the dumplings straight from frozen. This recipe is designed to work with frozen dumplings, so you save time and dishes.
Yes! While I used pork gyoza you can use vegetable, chicken, or any other pre-made dumplings you like.
The level of spice is entirely dependent on the red curry paste you use. With the Ayam brand one I find it mild with a little kick but nothing overwhelming. Use a curry paste that you know you like. You can also use a panang or yellow curry paste for a milder version.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More easy weeknight meals:
15 Minute Garlic Prawn Noodles
One Pot Beef Mince Pasta
Teriyaki Salmon and Avocado Rice Bowls
Hot Honey Sweet Potato Beef Bowl (Viral Recipe!)
One Pan Dumpling Bake
Ingredients
- 1 400 ml/13.5 fl oz can coconut milk
- 2 cloves garlic crushed
- 1 teaspoon crushed ginger
- 2-3 tablespoons red curry paste
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- Juice of 1 lime
- 1 bunch bok choy chopped
- 20 frozen dumplings approximately
- Sliced spring onions to garnish
- Chill crunch oil to serve
Instructions
- Preheat the oven to 180°C/350°F.
- In a lidded casserole dish, mix together the coconut milk, garlic, ginger, red curry paste, soy sauce, fish sauce, and lime juice until well combined.
- Add the chopped bok choy and gently stir to coat it in the sauce.
- Arrange the frozen dumplings in the dish, ensuring they are mostly submerged in the sauce.
- Cover with the lid and bake for 20 minutes. Remove the lid and continue baking for another 10 minutes, until the dumplings are tender and lightly golden on top.
- Finish with a sprinkle of sliced spring onions and a drizzle of chilli crunch oil before serving.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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