Dairy Free | Gluten Free | Mains | Vegan
One Pan Curry Baked Dumplings
Baked dumplings are nestled in a rich and flavorful, creamy red curry sauce with green veggies then baked until tender. This easy one-pan meal is dairy free and great for busy weeknights! Gluten free and vegan options included.
Looking for more easy weeknight recipes? Try my sheet pan salmon buddha bowls, one pot french onion chicken thighs, or pasta al salmone.
What You’ll Love About This Recipe
Ingredients
Here’s what I used to make the viral dumpling bake:
- Full-fat coconut milk – Use the full fat variety over light coconut milk. Full fat provides a richer flavor and a creamier broth. I used Organic Thai Kitchen brand (bought at Costco for a much better price).
- Shallot
- Fresh ginger
- Thai red curry paste – make sure you use red curry paste and not red curry sauce since we’re using it to make a sauce with the other ingredients.
- Reduced sodium soy sauce or tamari
- Rice vinegar
- Coconut sugar
- Fish sauce
- Toasted sesame oil
- Baby spinach
- Frozen dumplings or potstickers – these can be chicken dumplings, shrimp dumplings, vegetable dumplings, etc. I used the Bibigo chicken and cilantro mini wontons from Costco.
- Garnish – fresh cilantro, sliced green onions, and toasted sesame seeds.
How to Make Baked Dumplings: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Make sauce. In the bottom of a 9×13 baking dish, whisk together coconut milk, diced shallot, grated ginger, Thai red curry paste, soy sauce or tamari, rice vinegar, coconut sugar, fish sauce, and toasted sesame oil.
- Add greens. Add the chopped spinach and give it another whisk.
- Add dumplings/potstickers. Place the frozen dumplings on top of the sauce and spinach mixture then spoon some of the sauce over the top of the dumplings.
- Bake. Cover with foil and bake for 20 minutes. Uncover and bake an additional 5-10 minutes, until the sauce is bubbling and dumplings are tender and lightly golden brown on the outside.
- Garnish. Top with sliced green onion, chopped cilantro, and sesame seeds. Enjoy!
Helpful Tips
- Sop up the extra sauce by serving it over cooked white jasmine rice.
- The number of dumplings you use will depend on their size. Mine were smaller so, I used 30.
Quick Tip: Roughly chop the spinach first before you add it to the sauce. This makes it so you don’t end up with long stringy spinach pieces once cooked, which means it’s more enjoyable to eat.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. But because this dish is so popular in our house, it never lasts more than a day!
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this baked dumplings recipe using what you already have? Here are some ideas…
- No coconut sugar? – you can also use brown sugar or maple syrup.
- No spinach? – use different veggies such as baby bok choy or frozen green beans.
- Use a different curry – such as yellow curry paste or green curry paste for a different flavor profile.
- Make it gluten free – use gluten free potstickers/dumplings and low sodium tamari.
- Make it vegan – omit the fish sauce, season to taste with more salt as needed, and use vegan dumplings.
- Add-ins – chopped cooked chicken or cubed tofu nestled in between the dumplings for added protein, a squeeze of fresh lime juice or chili oil for added spice before serving.
More Easy Recipes
- Sheet Pan Salmon Buddha Bowls
- One Pot French Onion Chicken Thighs
- Spicy Garlic Noodles
- Smoked Salmon Poke Bowls
I hope you love these Baked Dumplings! If you make this recipe, please leave a comment & a star rating below. Thank you!
One Pan Curry Baked Dumplings
Baked dumplings are nestled in a rich and flavorful, creamy red curry sauce with green veggies then baked until tender. This easy one-pan meal is dairy free and great for busy weeknights! Gluten free and vegan options included.
Ingredients
- 14 oz can full fat coconut milk
- 1 medium shallot diced
- 1 tablespoon grated ginger
- 2 tablespoons red curry paste
- 3 tablespoons low sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon coconut sugar
- 2 teaspoons fish sauce
- 1 teaspoon toasted sesame oil
- 3 packed cups baby spinach roughly chopped
- 20-30 frozen dumplings or potstickers amount will depend on their size, I used 30 mini
Garnishes
- fresh cilantro roughly chopped
- sliced green onions
- toasted sesame seeds
- chili oil if you want it spicy
Instructions
- Preheat the oven to 375ºF.
- Make the sauce. In the bottom of a 9×13 baking dish, whisk together coconut milk, diced shallot, grated ginger, Thai red curry paste, soy sauce or tamari, rice vinegar, coconut sugar, fish sauce, and toasted sesame oil.
- Add greens. Add the chopped spinach and give it another whisk.
- Add dumplings/potstickers. Place the frozen dumplings on top of the sauce and spinach mixture then spoon some of the sauce over the top of the dumplings.
- Bake. Cover with foil and bake for 20 minutes. Uncover and bake an additional 5-10 minutes, until the sauce is bubbling and dumplings are tender and lightly golden brown on the outside.
- Garnish. Top with sliced green onion, chopped cilantro, and sesame seeds. Enjoy!
Notes
See the blog post for step by step photos, helpful tips, and storage.
I made this as part of an appetizer offering. It was very popular. One of our guests wanted to pour the sauce in a glass and drink it. It is so easy and so delicious. I will definitely make it again soon!