This viral one pan Dumpling Bake is totally worth the hype! Using an easy dump and bake method, frozen dumplings are baked in a delicious creamy red curry broth for a cozy dinner. Serve with noodles or jasmine rice for a complete meal.
This one pan Dumpling Bake went viral for a reason! I've been seeing videos flowing across Tikok and social media for months and everytime I see it, I’m automatically craving it. So even though I'm right in the middle of a hot summer, I couldn't help myself and finally tried it, and let me tell you it's definitely worth the hype! The juicy dumplings are cooked in a creamy broth, delicious on their own, or serve with noodles or jasmine rice for a more substantial meal. If you're a dumpling fan, then you must try my rice paper dumplings and dumpling soup.
What makes the recipe so great is the easy cooking steps. It uses a simple “dump and bake” method where you basically dump everything in the one dish and throw it in the oven, add boom its ready! This is not only easy to make, it saves on dishes, great for cozy weeknight dinners or feeding a family...you can't go wrong. Some other easy one pan recipes I've shared are marry me chickpeas, creamy orzo and veggie pot pie.
The base of the viral dumpling bake is a delicious creamy Thai red curry broth where the ingredients are simply mixed into the bottom of a baking dish with green veggies, and the frozen dumplings are placed on top before baking. I like to then remove the cover for the final minutes which gives a beautiful crispy top on the dumplings. The dumplings themselves are juicy and plump and soaked in the creamy broth…yum!!!
You all know I love a good Tikok trend, such as the famous baked feta pasta, crispy feta eggs and the grinder salad, and this new dumpling bake is another one to keep on rotation. I must admit, I'm not sure who exactly started this food trend but I first saw the recipe by my friend Danielle’s video from Healthy Girl Kitchen and I was automatically hooked.
Table of Contents
What makes this recipe special
- Quick & Easy: Ready in 25 minutes with easy steps that anyone can make
- Dump & Bake: Everything goes in one baking dish and popped in the oven like a dumpling casserole - no mixing bowls or pile of dishes to clean
- Crazy Delicious: Dumplings are baked in a creamy red curry broth becoming juicy and flavorful
- Customizable: Use any veggies you have on hand and your favorite frozen dumplings
Ingredients and Substitutions
- Dumplings are of course the star today! I used frozen veggie dumplings, but chicken, pork or shrimp dumplings work too. They can also be known as potstickers or gyoza on the packets
- Red curry paste is the base of the broth adding a rich spicy flavor and beautiful color. Use yellow curry paste for a milder spice level or lower the amount for kids
- Canned coconut milk gives the broth its creamy base. Use full-fat coconut milk or light. For an even richer overall flavor and consistency, you can use coconut cream instead
- Soy sauce balances the sweetness and adds salty umami flavor. I prefer low sodium soy sauce with less salt. Tamari or coconut aminos are other alternatives and are gluten-free
- Rice vinegar adds a light tang, providing acidity to the sauce. You can use white vinegar in a pinch
- Honey or sugar adds a touch of sweetness that helps balance the spice. Maple syrup is another substitute
- Sesame oil brings a nutty flavor and lovely aroma
- Garlic cloves and fresh ginger add warmth and depth. Garlic powder can work in a rush but fresh is always best
- Bok choy brings crunch and freshness, along with zucchini for another green veggie. Substitute with spinach, napa cabbage, carrots, peas or any veggies you have laying in your fridge
- Garnish options, sesame seeds, green onions/scallions, fresh cilantro/coriander, chilli crisp oil or chili oil
How to make Dumpling Bake (Viral One Pan Dumplings)
This viral dumpling bake comes together with just a few simple steps and one baking dish. Follow my instructions below (note quantities are listed in the recipe card below)
In a large baking dish (~ 12 x 8 inch / 30 x 20 cm), add coconut milk, red curry paste, soy sauce, vinegar, honey, and sesame oil. Whisk until smooth
Grate in garlic and ginger. Optional - If serving with rice or noodles, stir in ¼ cup water for a more brothy base
Preheat oven to 400°F (200°C). Chop bok choy and slice zucchini, then stir them into the curry mixture
Add frozen dumplings in a single layer, pressing them slightly into the broth so tops are still showing. Spoon a little broth over each dumpling and cover with foil
Bake covered for 20 minutes. Remove foil and bake another 5–10 minutes, until bubbly and dumplings are slightly crisp on top
Garnish with sesame seeds, green onions, and cilantro. Serve over jasmine rice or noodles and enjoy!
Tips and Tricks
- Use a casserole dish large enough to fit the dumplings in a single layer for even cooking
- Stir the sauce ingredients right in the baking dish for easy clean up and less dishes, no mixing bowl needing
- Cover with foil while baking to help the dumplings steam and allow the broth to simmer, then remove the cover at the end for a crisp top
- Don’t thaw frozen dumplings, they bake up perfectly straight from the freezer
- Adjust the spice level by using more or less red curry paste as per preference or if serving to kids
Storage Instructions
- Store leftovers in an airtight container for up to 3 days. I prefer to store the broth separately to ensure the dumplings stay intact and don't break up
- Reheat in the microwave, oven or in a pan for a few minutes until warmed through
- Freeze the baked mixture before removing the foil for the final bake. Then thaw overnight in the fridge or reheat in the oven from frozen
FAQs
Nope! They’ll cook right in the sauce in the oven
Yes, just reduce the bake time by about 10 minutes so they don’t overcook or add the dumplings towards the end of the cook
Yes of course! Add cubed tofu, shrimp or chicken breast in the sauce with the veggies before baking
Yes, either using this method simmered in a curry broth, or simply bake on a baking sheet until golden brown on the outside and cooked in the middle
More Dumpling Recipes
More Asian Curries
Looking for other Asian Curry Recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Dumpling Bake (Viral One Pan Dumplings)
Video
Ingredients
Red Curry Broth
- 1 can (13.5 fl oz / 400ml) coconut milk
- 2-3 tablespoons red curry paste (depending how spicy you like it)
- 2 tablespoons soy sauce - I've used low sodium
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1 large garlic clove
- 1 small cube of ginger
Dumpling Bake
- 16-20 dumplings of choice - I've used frozen veggie dumplings
- 2 bok choy bulbs
- 1 zucchini or any vegetable of choice
- Garnish ideas - sesame seeds, sliced green onions, cilantro/coriander, chilli crisp oil
Serve with white jasmine rice or noodles
Instructions
- In a large baking dish 12 x 8 inch (30 x 20 cm) in size, pour in the coconut milk, red curry paste, soy sauce, vinegar, honey and sesame oil - whisk together so there aren't any lumps of paste then grate in the garlic and ginger.*Optional : if serving with rice or noodles, add ¼ cup of water to create a more brothy consistency if preferred
- Preheat oven to 400℉ / 200℃. Chop the bok choy and slice the zucchini and add them to the baking dish. Stir so that the veggies are covered in the broth
- Place in frozen dumplings so they aren't overlapping and slightly press them into the broth - the tops should still be visible. Spoon some of the broth over the dumplings and cover the baking dish with aluminium foil
- Bake for 20 minutes covered, then remove the foil and bake for another 5-10 minutes until the broth is nice and bubbly and the dumplings have a slight crisp on the topAdd your garnish and serve up your delicious Dumpling Bake over a bed of white jasmine rice or noodles and enjoy!
Minna Markowitz says
This sounds so easy and delicious ! Can they be baked in a Toaster oven instead of
regular oven ?
Ayeh Manfre says
I haven't tested it myself as I don't have one, but if it works similar to an oven it should be fine, the timing may need to be adjusted slightly 🙂
Jewel says
Any substitutions for Bok Choy?
Ayeh Manfre says
Baby spinach, Swiss chard or any veggies you like really 🙂
Amber says
Really tasty and easy, I probably wouldn't add the water again as was just more liquidy than I wanted it but very nice!
Ayeh Manfre says
So glad you loved it Amber! Only add the water if planning on serving with rice or noodles so you have a more brothy consistency 🙂
Janke says
So yummy ! Made it for my mom and dad tonight and they are absolutely obsessed with how easy and tasty it was.
Ayeh Manfre says
So lovely to hear this!
Emily says
So good!!! Made this for an easy dinner and lunch prep. Only subs I used are yellow curry and spinach but will be trying with red curry and bok choy!
Ayeh Manfre says
So happy you loved it Emily, yellow curry would have been delicious too and you can really add any veggies you have on hand 🙂
Trisha says
So easy, we loved it-soo yummy! Thank you for the recipe!
Ayeh Manfre says
So happy to hear Trisha! You are most welcome 🙂
Cindy says
This was delicious! And so easy! I made the sauce exactly as written, but only had fresh dumplings so reduced the cook time to 30 minutes. They were cooked perfectly. I will be making this again and again! And I’ll be making the sauce for other dishes - it beats the sauce I make for Thai red curry chicken
Ayeh Manfre says
What a lovely compliment so happy you loved it so much! Yum the fresh dumplings would have made it even better 🙂
Linda says
Delicious and so easy! Next time without the extra water, that’s really not necessary
Ayeh Manfre says
So glad you loved it Linda! Yes I recommend only adding the extra water if serving with rice/noodles for a more brothy consistency x
Lydia says
I looooved this. I made a couple of adjustments based on what I had: I used coconut aminos instead of soy sauce, I had bamboo shoots instead of bock choy; and I added an extra 10 minutes at 450F at the end. SO GOOD. I will be making this again and again.
Ayeh Manfre says
Yay amazing to hear Lydia! Sounds delicious with your adjustments too 🙂
Dawn says
Made this last night and it was great! Ended up adding extra liquid as suggested for the consistency. Will definitely be making again. (Used kale and green beans.)
Ayeh Manfre says
Thrilled to hear you loved it Dawn and will remake again too 🙂
Mary says
This was the easiest, tastiest, most beautiful meal. Just delicious! I would serve it with a side of basmati rice to soak up all that delicious sauce. I also used pea pods (sliced) instead of zucchini
Ayeh Manfre says
So happy you loved it Mary! I love serving it with rice too 🙂
Jenny Roberts says
That was seriously delicious and so easy to put together.
Love a good on pan meal that tastes that good
Ayeh Manfre says
So happy you loved it Jenny!
Jodi Fritz says
This was great!! I subbed green beans for the zucchini, but otherwise followed everything. Great flavor to the curry broth! Hubby loved it.
Ayeh Manfre says
Thrilled to hear Jodi, especially that your hubby loved it! Green beans would have been a great addition 🙂
Lisa says
Wow! This was amazing
Ayeh Manfre says
Yay! Thrilled you loved it so much Lisa 🙂
Namita says
This is a foolproof recipe, and worked out so well! I used spinach and carrot because I didn't have zucchini or bok choy which i why I know the recipe is pretty forgiving. Tasted great served on some jasmine rice. Thank you for the recipe; I know I will remake it.
(also subbed rice vinegar for regular vinegar and used brown sugar for the sugar)
Ayeh Manfre says
So happy you loved it Namita! Yes you can add any veggies you have on hand 🙂
Anne says
So good! So fast. It’s going on our regular rotation. Thankyou!!
Ayeh Manfre says
Wonderful to hear Anne! So happy you loved it so much x