One-Pan Dumpling Bake

This easy dumpling bake turns frozen dumplings into a bubbling, flavor-packed dinner with almost no fuss. The creamy coconut-red curry sauce is the magic here, soaking into the dumplings as they bake. Viral versions of this one-pan dish have become especially popular because they are fast, satisfying, and ideal for weeknight cooking. 

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

• 1 bag frozen dumplings or gyoza, about 20 to 24 pieces
• 1 can full-fat coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon lime juice
• 1 cup baby spinach
• 2 green onions, sliced
• 1 tablespoon chili crisp or chili oil, optional
• Fresh cilantro, for serving
• Sesame seeds, for garnish

Step-by-Step Instructions for Dumpling Bake

1. Preheat the oven.
   Preheat your oven to 375°F.
2. Make the sauce.
   In a mixing bowl, whisk together the coconut milk, red curry paste, soy sauce, sesame oil, garlic, ginger, and lime juice until smooth.
3. Arrange the dumplings.
   Place the frozen dumplings in a medium baking dish in a single layer.
4. Add the sauce.
   Pour the curry-coconut sauce evenly over the dumplings.
5. Bake covered.
   Cover the dish loosely with foil and bake for 20 minutes.
6. Add spinach and finish baking.
   Remove the foil, scatter the spinach over the top, and return the dish to the oven for 8 to 10 more minutes, or until the dumplings are heated through and the sauce is bubbling.
7. Garnish and serve.
   Top with green onions, cilantro, sesame seeds, and chili crisp if using. Serve hot.

Recipe Notes

• Chicken, pork, shrimp, or vegetable dumplings all work well here.
• Full-fat coconut milk gives the best texture and richness.
• If you like extra sauce for spooning over rice, add 1/4 cup broth before baking.
• For more heat, stir a teaspoon of sriracha or chili garlic sauce into the sauce mixture.
• This dish pairs beautifully with steamed rice, cucumber salad, or sautéed greens.
• Leftovers can be refrigerated for up to 2 days, though the dumpling wrappers will soften more after storage.