Dumpling Bake (Viral One Pan Dumplings)

why make this recipe

Dumpling Bake is a quick and easy dish that combines delicious flavors and textures in one pan. It’s perfect for busy weeknights or a cozy dinner with friends and family. This recipe is not only flavorful but also adaptable. You can use different types of dumplings and vegetables, making it a versatile choice for everyone. Plus, it’s a one-pot meal, which means less cleanup for you!

how to make Dumpling Bake

Ingredients:

• 1 can (13.5 fl oz / 400ml) coconut milk
• 2-3 tablespoons red curry paste (depending on how spicy you like it)
• 2 tablespoons soy sauce (low sodium preferred)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or sugar
• 1 teaspoon sesame oil
• 1 large garlic clove, grated
• 1 small cube of ginger, grated
• 16-20 dumplings of choice (frozen veggie dumplings work well)
• 2 bok choy bulbs, chopped
• 1 zucchini, sliced (or any vegetable of your choice)
• Garnish ideas: sesame seeds, sliced green onions, cilantro/coriander, chili crisp oil
• Serve with white jasmine rice or noodles

Directions:

1. In a large baking dish (12 x 8 inch / 30 x 20 cm), pour in the coconut milk, red curry paste, soy sauce, vinegar, honey, and sesame oil. Whisk together to remove any lumps from the curry paste.
2. Grate in the garlic and ginger for added flavor.
3. Optional: If you want more broth, add ¼ cup of water.
4. Preheat your oven to 400℉ / 200℃.
5. Chop the bok choy and slice the zucchini. Add them to the baking dish and stir so they are coated in the broth.
6. Place the frozen dumplings in the dish, making sure they aren’t overlapping. Slightly press them into the broth, leaving their tops visible.
7. Spoon some of the broth over the dumplings.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. After 20 minutes, remove the foil and bake for another 5-10 minutes until the broth is bubbling and the tops of the dumplings are slightly crispy.
10. Add your favorite garnishes and serve your delicious Dumpling Bake over white jasmine rice or noodles. Enjoy!

how to serve Dumpling Bake

Serve your Dumpling Bake hot, directly from the oven. Top with sesame seeds, sliced green onions, cilantro, or a drizzle of chili crisp oil for an extra kick. This dish pairs wonderfully with white jasmine rice or noodles, allowing you to soak up the flavorful broth.

how to store Dumpling Bake

If you have leftovers, store them in an airtight container in the refrigerator. The Dumpling Bake will stay fresh for up to 3 days. When ready to eat, simply reheat it in the oven or microwave until warmed through.

tips to make Dumpling Bake

• Use frozen dumplings for convenience; they cook perfectly without defrosting.
• Feel free to mix and match vegetables according to what you have on hand or your personal preferences.
• Adjust the level of spiciness by varying the amount of red curry paste you use.
• If you prefer a thicker broth, you can add a tablespoon of cornstarch mixed with water towards the end of cooking.

variation

For a different flavor, try using green curry paste instead of red curry paste. You can also add other toppings, like chopped peanuts or cashews, for added crunch.

FAQs

Can I use fresh dumplings instead of frozen?
Yes, you can use fresh dumplings, but keep an eye on the cooking time as they may cook faster than frozen ones.

What other vegetables can I add?
You can add bell peppers, snap peas, or carrots. Just make sure to cut them into small, even pieces for even cooking.

Is this recipe gluten-free?
To make this recipe gluten-free, use gluten-free soy sauce or tamari instead of regular soy sauce.

Dumpling Bake

Print Recipe

A quick and easy one-pot dish that combines delicious flavors with dumplings and vegetables, perfect for busy weeknights.

• Total Time: 40 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 can (13.5 fl oz / 400ml) coconut milk
• 2–3 tablespoons red curry paste
• 2 tablespoons soy sauce (low sodium preferred)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or sugar
• 1 teaspoon sesame oil
• 1 large garlic clove, grated
• 1 small cube of ginger, grated
• 16–20 dumplings of choice
• 2 bok choy bulbs, chopped
• 1 zucchini, sliced
• Garnish ideas: sesame seeds, sliced green onions, cilantro, chili crisp oil

Instructions

1. Preheat your oven to 400℉ / 200℃.
2. In a large baking dish, combine coconut milk, red curry paste, soy sauce, rice vinegar, honey, and sesame oil; whisk together.
3. Grate in garlic and ginger.
4. If desired, add ¼ cup of water for more broth.
5. Chop bok choy and slice zucchini; add to the baking dish and stir to coat.
6. Place frozen dumplings in the dish without overlapping, pressing them slightly into the broth.
7. Spoon some broth over the dumplings.
8. Cover with aluminum foil and bake for 20 minutes.
9. Remove foil and bake for an additional 5-10 minutes until bubbling and dumpling tops are crispy.
10. Add garnishes and serve hot over jasmine rice or noodles.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat before serving. Use frozen dumplings for best results.

• Author: jessica-baker
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Asian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 7g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 0mg

Keywords: dumplings, bake, coconut milk, curry, vegetarian