I love this recipe for its ease, flavor, and versatility. There’s no need to pre-cook the dumplings—just pour over the sauce and let the oven do the magic. The coconut curry sauce is creamy, sweet, spicy, and savory all at once. It’s perfect for a cozy dinner or a casual gathering, and it works with whatever dumplings I have in the freezer. Plus, the toppings like chili crunch and fresh herbs make it feel restaurant-worthy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
14–20 frozen dumplings 3 tablespoons red curry paste 3 tablespoons soy sauce 2 tablespoons sesame oil (or any oil of choice) 1 (14-ounce) can coconut milk 2 teaspoons fresh ginger, minced 2 garlic cloves, minced 1 tablespoon rice vinegar 2 tablespoons honey (or real maple syrup) Cilantro, for garnish 2 green onions, sliced 1 to 2 tablespoons chili crunch Sesame seeds, for garnish Baby spinach (optional)
Directions
I preheat the oven to 375°F and lightly grease a medium baking dish or ovenproof skillet.
In a mixing bowl, I whisk together the coconut milk, red curry paste, soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic. I taste the sauce and adjust if needed—sometimes I add more curry paste for spice or vinegar for brightness.
I arrange the frozen dumplings in a single layer in the baking dish and pour the sauce over the top, making sure they’re mostly covered.
I cover the dish with foil and bake it for 20 minutes. Then I uncover and bake for another 5–10 minutes until the sauce is bubbling and the dumplings are cooked through and tender.
If I’m using baby spinach, I scatter it over the hot dumplings right out of the oven so it wilts slightly.
I finish by garnishing with plenty of cilantro, sliced green onions, sesame seeds, and a spoonful of chili crunch for heat and texture.
Servings and timing
This recipe makes 4 servings and takes around 40 minutes total. It’s great for weeknight dinners when I want something warm and comforting with minimal cleanup.
Variations
I switch up the dumplings—pork, chicken, veggie, or shrimp all work well.
Sometimes I add sliced mushrooms or shredded carrots under the dumplings for extra veg.
For a lighter version, I use lite coconut milk.
I swap honey for maple syrup to make it fully plant-based.
If I want extra heat, I add a teaspoon of sriracha or chili paste to the sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use the microwave or warm everything in a covered skillet over low heat. I usually add a splash of water or coconut milk to loosen the sauce.
FAQs
Can I use homemade dumplings instead of frozen?
Yes, I can. I make sure they’re sealed well and slightly chilled so they don’t fall apart during baking.
Do I need to thaw the dumplings first?
No need. I bake them straight from frozen, and they cook perfectly in the sauce.
What can I serve with this?
I love serving it with steamed rice or noodles to soak up the extra sauce. A crisp side salad also pairs well.
Is this dish spicy?
It’s mildly spicy thanks to the red curry paste and chili crunch. I can easily adjust the heat by adding more or less of those ingredients.
Can I make this ahead of time?
I can prep the sauce and assemble the dish a few hours in advance. I just pop it in the oven when I’m ready to bake.
Conclusion
One Pan Baked Dumplings is one of my favorite no-fuss meals. It’s cozy, bold, and brimming with flavor—and I love that it all happens in a single dish. Whether I’m feeding the family or treating myself, this recipe always hits the spot.
These one pan baked dumplings are cozy, flavorful, and swimming in a creamy coconut curry sauce—an easy oven meal packed with bold Asian-inspired flavor.
14–20 frozen dumplings (any variety, veggie or meat)
3 tbsp red curry paste
3 tbsp soy sauce
2 tbsp sesame oil (or oil of choice)
1 (14 oz) can coconut milk
2 tsp fresh ginger, minced
2 garlic cloves, minced
1 tbsp rice vinegar
2 tbsp honey (or real maple syrup)
Optional toppings:
Fresh cilantro, chopped
2 green onions, sliced
1–2 tbsp chili crunch (or chili crisp)
Sesame seeds
Baby spinach (optional, for added greens)
Instructions
Preheat Oven
Preheat to 375°F (190°C). Lightly grease a medium baking dish or oven-safe skillet.
Make the Sauce
In a bowl, whisk together coconut milk, red curry paste, soy sauce, sesame oil, honey, rice vinegar, ginger, and garlic. Adjust to taste — more soy sauce for saltiness, vinegar for brightness, or curry paste for heat.
Layer Dumplings
Place frozen dumplings in a single layer in the dish. Pour sauce over top to mostly cover the dumplings.
Bake Covered
Cover with foil and bake for 20 minutes.
Bake Uncovered
Remove foil and bake for another 5–10 minutes, until sauce is bubbling and dumplings are cooked through.
Garnish & Serve
If using spinach, add it now to wilt in the residual heat. Top with cilantro, green onions, sesame seeds, and chili crunch before serving.
Notes
Use any type of frozen dumpling — veggie, chicken, or pork.
Add baby spinach for extra greens or toss in bok choy.
Leftovers store well for up to 2 days in the fridge and reheat beautifully.
Want it spicier? Add extra curry paste or chili oil to taste.
