
A cozy one pan dinner where frozen dumplings bake in a creamy red curry broth. Easy dump and bake method for a comforting, crowd pleasing meal.

This Dumpling Bake has been a weeknight lifesaver in my kitchen ever since I first tried it on a cold evening when pantry staples met a craving for something warm and a little spicy. I remember pulling a tin of coconut milk from the pantry and, with a bag of frozen dumplings at hand, deciding to experiment with red curry paste and a splash of soy sauce. The result was an unexpectedly silky, fragrant broth that hugged the dumplings and wilted the greens into tender ribbons. It quickly became a repeat request from family and a dish I bring to casual potlucks because it travels well and feeds a crowd.
What makes this version special is how effortless it is. It uses a true dump and bake approach so you get restaurant flavors without fuss. The dumplings develop a slight crisp on top while sitting in a creamy, aromatic red curry broth that has a good balance of heat, salt, acid and a hint of sweetness. Every spoonful delivers tender dumpling wrapper, savory filling and the comfort of coconut milk enriched broth. It is a perfect solution when you want something impressive but simple.
Personally I love how forgiving this method is. The first time I made it I underseasoned slightly and corrected it at the end with a splash more soy and a little extra rice vinegar. Now I always taste the broth before baking for a final adjustment. Family reactions range from delighted surprise to immediate second helpings, and I find it satisfying that the same recipe works across seasons simply by changing the vegetables.
My favorite part is the contrast between the silky coconut curry and the slight chew of the dumpling wrappers. Years of testing taught me to always taste and adjust the broth before baking and to remove the foil for a short crisping period at the end. Friends who try this often ask for the recipe and then adapt it to their preferred dumpling fillings or spice level.
Allow leftovers to cool to room temperature no longer than two hours before refrigerating. Store in an airtight container for up to three days. When reheating, warm gently on the stovetop over low to medium heat to prevent the coconut milk from breaking; add a splash of water if the broth has thickened. If you plan to freeze, divide into single serving containers and freeze for up to three months. Thaw overnight in the refrigerator and reheat slowly, finishing under the oven broiler for a minute if you want to revive any top crisp.
If you need this to be gluten free choose dumplings labeled gluten free and substitute tamari for soy sauce. Swap rice vinegar with lime juice for a brighter citrus note but use a little less to avoid overpowering the broth. Use agave or maple syrup in place of honey to keep it vegan. For a lighter broth choose light coconut milk though the texture will be thinner; boost body with 1 tablespoon of cornstarch dissolved in cold water added to the broth before baking.
Serve over steamed jasmine rice to soak up the curry broth or toss cooked thin noodles into each bowl for a heartier plate. Top with pickled red onion or sliced fresh chilies for acidity and heat. For a complete meal add a side of quick cucumber salad for crunch and cooling contrast. Garnish generously with cilantro, sliced green onions and sesame seeds for texture and brightness.
This style of baking draws influence from Southeast Asian flavors, particularly Thai red curry, which blends chilies, lemongrass, galangal and shrimp paste to create a fragrant paste. The idea of pairing dumplings with a saucy base is more of a modern fusion than a single traditional dish, reflecting the global comfort food trend that combines East Asian dumpling techniques with curry based broths for a cross cultural weeknight favorite.
In spring and summer use tender greens like baby bok choy and sugar snap peas along with summer squash. In autumn and winter swap in heartier vegetables such as chopped carrots, baby potatoes parboiled first, or thinly sliced cabbage. Adjust spice by adding more curry paste in winter for warming heat, or lighten the dish in summer with extra lime juice and fresh herbs.
Prepare the curry broth up to two days ahead and store in the refrigerator. Chop vegetables and keep them in separate containers so the dumplings do not become soggy. When ready to assemble, pour the chilled broth into the baking dish, arrange frozen dumplings on top and bake as directed. This makes an efficient grab and bake dinner that still tastes freshly made.
Bring this dish to life with a few simple swaps and you will find it adaptable, forgiving and endlessly comforting. I hope it becomes a favorite in your rotation as it has in mine; it is the kind of recipe you can tweak to fit what is in your fridge and still end up with something memorable.
Taste and adjust the curry broth before baking. A splash more soy or rice vinegar can balance the flavors.
Use full fat coconut milk for the creamiest broth and best mouthfeel.
Remove the foil for the last 5 to 10 minutes of baking to allow the tops of the dumplings to get slightly crisp.
This nourishing dumpling bake (viral one pan dumplings) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes, the dumplings bake from frozen in this method. No need to thaw; the steam in the covered dish cooks them through during the initial baking period.
Store leftovers refrigerated for up to 3 days. Reheat gently on the stovetop to preserve texture or reheat in the oven at 350 degrees Fahrenheit until warmed through.
This Dumpling Bake (Viral One Pan Dumplings) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 400 degrees Fahrenheit. In a 12 by 8 inch baking dish combine the coconut milk, red curry paste, soy sauce, rice vinegar, honey and sesame oil. Whisk until smooth then grate in garlic and ginger. Add 1/4 cup water if you prefer a thinner broth.
Chop the bok choy and slice the zucchini. Add them to the baking dish and stir so the vegetables are coated in the curry mixture. Taste and adjust seasoning with more soy or vinegar if needed.
Place frozen dumplings in the dish without overlapping, pressing them gently into the broth so the bottoms contact the liquid. Spoon some broth over the tops, cover tightly with foil and bake at 400 degrees Fahrenheit for 20 minutes. Remove foil and bake uncovered for 5 to 10 more minutes until broth is bubbling and dumpling tops have a slight crisp.
Remove from oven, scatter sliced green onions, cilantro and sesame seeds on top and drizzle with chilli crisp oil if using. Serve over steamed jasmine rice or cooked noodles, spooning plenty of broth over each portion.
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This recipe looks amazing! Can't wait to try it.
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