Whether you’ve seen a version of these one-pan baked dumplings on social media recently or not I urge you to try this easy dinner idea. These baked dumplings are super flavorful, easy to make and essentially what we call a ‘dump recipe’ here in the Midwest. Lol. You dump a few ingredients in a pan, stir and bake. Anyone can make this and there are SO many ways to customize!

These baked dumplings are creamy, lightly spicy and super comforting. This is delicious all on it’s own but serve it over rice for an even more filling meal (like red curry). I used frozen chicken pot stickers but any frozen dumpling can work well. This recipe also only requires one pan to make and bake so clean up is a breeze!

Related: If you love creamy curry recipes next try Yellow Curry, Green Curry or Massaman Curry.

Ingredients

• Frozen dumplings – I used chicken potstickers
• Coconut milk
• Red curry paste
• Soy sauce
• Garlic
• Bok choy

How to make One-Pan Baked Dumplings

Mince the garlic and chop the bok choy (green parts only).

In a small the medium size casserole pan add the coconut milk, curry paste, soy sauce and water if using. Whisk to combine. Then stir in the garlic and bok choy. Nestle the frozen dumplings in the liquid, seam side down.

Cover the pan with foil (unless it has an oven safe lid, then use that) and bake at 375°F for 25-30 minutes.

Tips, Notes and Substitutions

• There are many kinds of coconut milk, so it can be a confusing ingredient. If you are using canned, full fat coconut milk I would add up to 1/4 cup water to the mixture. This will create a very creamy liquid, super comforting! You can also use canned lite coconut milk, in which case you do not need to add any water. You also do not need to add water if you use a coconut milk from the refrigerated section (like Silk brand).
• You can use any kind of curry paste in this recipe: red, yellow, green, etc. If you don’t want to use curry paste other options would be pad thai sauce or peanut satay sauce. These options will change the overall flavor, but the recipe will still be creamy baked dumplings.
• You can use other veg besides bok choy or skip it altogether. If you want to use something else I would recommend napa cabbage or spinach.
• I kept this recipe very basic but here are some other great additions after baking: cilantro, basil, green onions (scallions), sesame seeds or chili crunch.
• I think a small rectangle or square baking pan will work well but other pans can also work depending how thick you want the final dish / sauce to be. My main tip is if the dumplings are 90% covered by the liquid before baking then drizzle it over the tops of them before covering and baking.
• You can store any leftovers in an airtight container in the refrigerator for a day or two. But IMO this is best the day its made as the dumplings may soften more the longer they sit in the liquid in your fridge and they could become gummy in texture over time.

More Thai & Asian Fusion Recipes

This recipe is inspired by Danielle’s recipe that she shared on Tik Tok. Her site is full of delicious plant-based recipes, go check it out.