One Pan Dumpling Bake
This One Pan Dumpling Bake recipe is worth the hype! It tastes like something you would order from Din Tai Fung. What makes this recipe great for quick weeknight dinners is the easy steps and simple ingredients.
Why you'll love my dumpling recipe
Quick and easy
Minimal prep and simple ingredients.
One dish meal
Less clean up, more convenience.
Versatile
Easily customizable with different dumplings or veggies.
What is a dumpling bake?
This one pot recipe uses a simple “dump and bake” method where you basically dump everything in one dish and bake. It saves on time and dishes.
Ingredients and substitutions
Frozen dumplings: The star of the dish. Convenient and delicious. You can use chicken, pork or shrimp.
Red curry sauce: You can find this at any grocery store. I used the Trader Joe brand. If using paste, reduce quantity to 3 Tablespoons.
Coconut milk: Adds richness and balances out the spice.
Mixed veggies: Bok choy and red peppers add extra color, texture and nutrition.
Garlic: Enhances the depth of flavor.
Chili crisp: Adds heat and flavor.
Soy sauce and sesame oil: Classic flavors found in dumpling recipes.
For the rest of the ingredients, please see the recipe index card below!
What is the best pan to use?
A standard 9″x13″ pan gives the dumplings, toppings and sauce enough room to bake and simmer without overlapping.
How to make One Pan Dumpling Bake
The section below is a quick overview of how to make this recipe. For full details, see recipe notes card below!
Preheat the oven
Preheat the oven to 400°F.
Make the curry broth
In a large 9″x13″ baking dish, add coconut milk, curry sauce, minced garlic, sesame oil, soy sauce and brown sugar. Stir to combined.
Add the veggies
Add the chopped bok choy and diced red peppers.
Nestle the potstickers
Arrange the dumplings in a single layer covering the entire bottom of the dish. Spoon some of the liquid over the top of each dumpling. Cover with foil
Bake
Bake for 30-35 minutes until the dumplings are tender and cooked through. Remove the foil and spoon sauce over dumplings. Bake for additional 5-7 minutes until bubbly. Garnish with chili crisp oil, green onions and toasted sesame seeds.
Expert tips from my test kitchen
Submerge the dumplings
Make sure the dumplings are partially submerged in the sauce for even baking.
Use coconut milk
Use cococnut milk for the most authentic curry flavor.
Pour sauce over the dumplings
Spoon the sauce over the dumplings halfway through baking to ensure soft dumplings.
Can I use any type of frozen dumpling?
I recommend chicken, shrimp or pork potstickers but goyza or soup dumplings all work too.
Occasions to Serve
Main course: Perfect for a quick weeknight dinners when time is tight but you still want something warm and satisfying.
Dinner parties or potluck: Easy to portion and holds up well for buffet-style meals.
Comfort food night: This one pot dumpling curry recipe provides that extra level of comfort and warmth that everyone craves.
How do I store leftovers?
Once the potstickers have completely cooled, transfer leftovers to an airtight container. Refrigerate for up to 3 days. Re-heat in the microwave at 15 second intervals or on the stovetop in a small saucepan until warm. Adjust creaminess by adding a splash of cold water when reheating.
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One Pan Dumpling Bake
Ingredients
- 1 can coconut milk, 14 oz., full fat
- 20-25 frozen dumplings, chicken pork or veggie
- 1/2 cup red Thai curry sauce
- 6 garlic cloves, finely minced
- 2 Tablespoons soy sauce
- 2 Tablespoons chili crisp oil
- 1 Tablespoon brown sugar
- 1/2 teaspoon sesame oil
- 1 large red pepper, diced
- 3 cups bok coy, chopped
- 1/4 cup thinly sliced green onion for garnish
- 1 Tablespoon toasted sesame seeds
Instructions
Preheat the oven
- Preheat the oven to 400°F.
Make the curry broth
- In a large 9"x13" baking dish, add coconut milk, curry sauce, minced garlic, sesame oil, soy sauce and brown sugar. Stir to combined. I used the Trader Joe brand Thai red curry sauce. If using paste, reduce quantity to 3 Tablespoons of paste.
Add the veggies
- Add the chopped bok choy and diced red peppers.
Nestle the potstickers
- Arrange the dumplings in a single layer covering the entire bottom of the dish. Spoon some of the liquid over the top of each dumpling. Cover with foil
Bake
- Bake for 30-35 minutes until the dumplings are tender and cooked through. Remove the foil and spoon the sauce over dumplings. Bake for additional 5-7 minutes until bubbly. Garnish with chili crisp oil, green onions and toasted sesame seeds.
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
6 Responses
Saw your recipe on Instagram and wanted to give it a try. I’m so glad I did! This turned out so good and I’ll definitely be making it again soon.
Yay! It’s our new favorite dumpling recipe. 🙂
This recipe was so delicious! I was skeptical of the simplicity but it was so good and very flavorful. I tried it with chicken dumplings and veggie dumplings and both were very good. We also made a side of rice. Very good recipe. I will be adding this to our dinner rotations. Thank you for taking the time to share easy recipes for busy moms like me!
Yay! We’ve been on a one-pot kick. Thank you for trying and enjoying our recipe. 🙂
Loved this! Had a very long day and did not want to make a challenging meal. Had all of the ingredients and it was so simple and lovely! Used chicken PF Changs pot stickers and turned out great! Only had curry paste instead of sauce. May add a slight more paste next time!
Thank you so much for your lovely review! 🙂 So happy you enjoyed our easy one pan meal.