Viral One Pan Baked Dumplings
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This Viral One Pan Baked Dumplings recipe is your shortcut to flavor-packed comfort in under 45 minutes! Nestled in a creamy, spicy red curry coconut sauce, these oven baked frozen dumplings turn out irresistibly tender, infused with Thai-inspired flavor, and finished with a kick of chili crisp.
I stumbled upon this viral TikTok dumpling recipe during a late-night scroll session, and it was love at first bite. The idea of layering frozen dumplings in a creamy red curry coconut broth and popping them in the oven to bake? Genius. I tried it once, and it was so good I instantly started thinking of all of the different things I could do with it (stay tuned!)
It’s the perfect dish for a one pan dinner that looks fancy, tastes amazing, and comes together effortlessly with no stovetop required! Whether you’re cooking for a crowd or just need a fast weeknight fix, this baked dumplings with coconut milk recipe is sure to become your new favorite go-to.
Ingredients You’ll Need
- Coconut milk: Forms the creamy, rich base for our curry sauce. Full-fat works best, but light coconut milk can be used for a lighter option.
- Red curry paste: Adds bold, spicy, and aromatic flavor. Thai Kitchen or Mae Ploy are great brands.
- Garlic: Freshly minced for a deeper flavor punch. Garlic powder can be used in a pinch.
- Fresh ginger: Offers warmth and brightness. Ground ginger works if you don’t have fresh.
- Soy sauce: Balances out the spice and adds a little of that umami flavor that is oh-so-good. Use tamari for gluten-free.
- Rice wine vinegar: Provides a tangy balance. Apple cider vinegar can be substituted.
- Sesame oil: Nutty and fragrant, it adds complexity to the curry.
- Bok choy: Adds freshness and texture. Substitute with napa cabbage or baby spinach.
- Frozen dumplings: Any variety works: pork, chicken, veggie, or shrimp!
- Green onion: Adds color and a fresh bite at the end.
- Chili crisp: Brings heat, crunch, and complexity. Lao Gan Ma or Momofuku chili crunch are both great.
- Cilantro: Fresh herbaceous finish. If you’re not a fan, try Thai basil or parsley.
Instructions
Step 1 – Preheat & Prep. Preheat your oven to 400°F and grease an 11×7 inch baking dish (or similar sized oven-safe pan). This helps prevent sticking and makes for easier cleanup.
Step 2 – Make the Curry Base. Pour the coconut milk into the baking dish. Stir in the red curry paste, minced garlic, grated ginger, soy sauce, rice wine vinegar, and sesame oil. Mix thoroughly until the curry paste is fully dissolved into the coconut milk.
Pro Tip: Taste the sauce here! If you want more spice, add extra curry paste. For extra saltiness, splash in more soy sauce.
Step 3 – Add the Greens. Stir in the chopped bok choy, spreading it evenly throughout the sauce. This layer acts like a bed that lifts the dumplings up and helps them steam while they bake.
Step 4 – Nestle the Dumplings. Place the frozen dumplings on top of the bok choy. Press them down gently so they’re partially submerged in the sauce. Spoon a bit of the curry mixture over each dumpling.
No need to thaw your dumplings! They’ll cook through beautifully in the oven.
Step 5 – Bake. Cover the dish tightly with foil and bake in the oven for 30–35 minutes until the dumplings are tender and the sauce is bubbly.
Step 6 – Garnish & Serve. Remove the foil and top the dish with chili crisp, chopped green onions, and fresh cilantro. Serve immediately and enjoy!
Expert Tips & Tricks
- Don’t skip the foil cover: It helps steam the dumplings and keeps them tender.
- Use full-fat coconut milk for a richer, creamier texture.
- Add protein: Stir in cooked chicken or shrimp to make it even heartier.
- Taste and adjust the sauce before adding the dumplings, especially if using a spicy curry paste.
- Use an oven-safe skillet if you want to serve directly from the pan.
Variations & Customizations
- Different dumplings: Try Korean mandu, Japanese gyoza, or even wontons.
- Vegetarian version: Use veggie dumplings and swap in mushrooms, kale, or spinach for bok choy.
- Creamy peanut twist: Add 1 tablespoon of peanut butter to the sauce for extra richness.
- Spicier option: Stir in a teaspoon of sriracha or add extra chili crisp.
- Low-carb version: Use cauliflower rice instead of dumplings for a keto-friendly take.
Frequently Asked Questions (FAQs)
Yes! Just reduce the baking time by about 5–10 minutes.
You can use green curry paste or yellow curry for a different flavor. Even a mix of sriracha and miso paste can work in a pinch.
Nope! Let them sit in the sauce they’ll absorb the flavors perfectly without flipping.
Absolutely! Mushrooms, shredded carrots, bell peppers, or even zucchini work well in the curry base.
To make it gluten-free, use gluten-free dumplings, tamari instead of soy sauce, and double-check your curry paste ingredients.
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Viral One Pan Baked Dumplings
Ingredients
- 14 ounces Coconut milk
- 2 – 3 tablespoons Red curry paste
- 2 cloves Garlic, finely minced
- 2 teaspoons Fresh ginger, grated
- 3 tablespoons Soy sauce
- 1 tablespoon Rice wine vinegar
- 2 teaspoons Sesame oil
- 1 large Bok Choy, chopped
- 12 Frozen dumplings
- 2 Green onion, green part only, chopped
- 2 tablespoons Chili crisp
- 2 tablespoons Cilantro, chopped
Instructions
- Preheat the oven to 400 degrees F. Grease an 11×7 inch baking dish.
- Pour the coconut milk into the pan followed by red curry paste, minced garlic, grated ginger, soy sauce, rice wine vinegar, and sesame oil. Stir everything together.
- Once mixed add the chopped bok choy to the mixture.
- Place the frozen dumplings on top of the bok choy nestling them into the dish so they rest in the liquid. Spoon a little of the liquid over each dumpling.
- Cover with foil and place in oven to bake for 30-35 minutes.
- Remove from oven and top with chili crisp, green onions, and cilantro before serving.
Nutrition
These sound absolutely delicious. I have bookmarked and will give the recipe a try when I have some frozen dumplings in my freezer.
You will love them! I’ve made them 3 times since the first time I tried them and now I’ve started playing around with different types of noodles and proteins.
This was easy to make, kids loved it and I like how you can change it up to add veggies and spices. I personally drizzled the chili crunch because I was worried it would be too hot.