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One Pan Baked Dumplings

One Pan Baked Dumplings

Viral baked dumplings with crispy edges, baked in creamy coconut curry sauce. Easy sheet pan dinner ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Thai-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 14-20 pieces Frozen Dumplings chicken, pork, shrimp, or vegetable, no thawing needed
  • 3 Tablespoons Red Curry Paste
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons Sesame Oil or oil of choice
  • 1 can (14 oz) Coconut Milk full-fat recommended
  • 2 teaspoons Fresh Ginger minced
  • 2 cloves Garlic minced
  • 1 Tablespoon Rice Vinegar
  • 2 Tablespoons Honey or real maple syrup
  • Fresh Cilantro chopped, for garnish
  • 2 stalks Green Onions sliced, for garnish
  • 1-2 Tablespoons Chili Crunch for garnish
  • Sesame Seeds for garnish
  • Baby Spinach optional, for garnish

Equipment

  • 9x13 inch baking dish or ovenproof skillet
  • Mixing bowl
  • Whisk
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish or similar ovenproof skillet.
  2. In a mixing bowl, whisk together the coconut milk, red curry paste, honey, soy sauce, sesame oil, rice vinegar, ginger, and garlic until completely smooth. Shake the coconut milk can well before opening. Taste and adjust seasonings: add more soy sauce for saltiness, rice vinegar for brightness, or curry paste for heat.
  3. Arrange frozen dumplings in a single layer in the prepared baking dish. Pour sauce around and over the dumplings, leaving the very tops exposed for crisping.
  4. Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 5 to 8 minutes, until the sauce bubbles vigorously around the edges and dumplings show golden brown spots on top.
  5. The moment you pull the dish from the oven, scatter baby spinach over hot dumplings if using so it wilts from residual heat. Top with cilantro, green onions, sesame seeds, and drizzle with chili crunch oil. For extra-crispy tops, broil for 1 to 2 minutes about 6 inches from heat source, watching carefully.

Notes

No thawing needed for frozen dumplings. Any variety works - pork, chicken, shrimp, or vegetable. For vegan version, use vegetable dumplings and maple syrup instead of honey. Can pan-fry dumplings first for extra crispiness. Add squeeze of lime or splash of rice vinegar before serving for brightness. For extra heat, add sriracha or gochujang to sauce. For creamier sauce, stir in 2 tablespoons peanut butter for Thai-inspired twist. Store leftovers in airtight container for up to 3 days. Sauce thickens when refrigerated - add splash of water or coconut milk when reheating. Make sauce ahead and store in fridge for up to 3 days.