One pan baked dumplings changed my weeknight dinner game completely. Last month, I had exactly 10 minutes before soccer practice pickup, and this recipe saved me from another drive-thru run. These crispy baked dumplings sit in a coconut curry sauce that tastes like I spent an hour cooking, but the whole thing comes together in about 40 minutes with almost zero hands-on work.
Table of Contents
Ingredients for One Pan Baked Dumplings
I keep frozen dumplings stocked at all times because they’re genuine lifesavers for quick dinners. The beauty here is that any brand or filling works perfectly, and the sauce adapts to whatever you have. I usually grab Bibigo from Costco, but I’ve made this with every variety imaginable.
- 14 to 20 Frozen Dumplings (chicken, pork, shrimp, or vegetable – no thawing needed)
- 3 Tablespoons Red Curry Paste (Thai Kitchen has the best heat-to-flavor balance, in my experience)
- 3 Tablespoons Soy Sauce (low sodium works great)
- 2 Tablespoons Sesame Oil (or neutral oil, though sesame adds wonderful depth)
- 1 (14-ounce) can Coconut Milk (full-fat creates the creamiest sauce – I always use full-fat)
- 2 teaspoons Fresh Ginger (minced, or jarred works in a pinch)
- 2 Garlic Cloves (minced – I usually add an extra clove)
- 1 Tablespoon Rice Vinegar (this brightens everything)
- 2 Tablespoons Honey (or real maple syrup)
For Garnish:
- Fresh Cilantro (chopped)
- 2 Green Onions (sliced)
- 1 to 2 Tablespoons Chili Crunch (Fly By Jing is my preference for perfect crunch and heat)
- Sesame Seeds
- Baby Spinach (optional, but adds nice nutrition)
Step-by-Step Instructions
The secret to perfect one pan baked dumplings is tasting your sauce before baking so everything melds beautifully while cooking. I learned this after my first batch came out too salty.
Step 1: Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish or similar ovenproof skillet. This size works perfectly for 20 dumplings without crowding.
Step 2: Whisk together the coconut milk, red curry paste, honey, soy sauce, sesame oil, rice vinegar, ginger, and garlic in a mixing bowl until completely smooth. Shake your coconut milk can well before opening to combine the cream and liquid. Taste your sauce now and adjust – add more soy sauce for saltiness, rice vinegar for brightness, or curry paste for extra heat.
Step 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 so they can crisp up while the bottoms absorb all that flavor.
Step 4: Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove foil and continue baking for 5 to 8 minutes, until the sauce bubbles vigorously around the edges and dumplings show golden brown spots on top.
Step 5: The moment you pull the dish from the oven, scatter baby spinach over the hot dumplings if using – it wilts perfectly from residual heat. Top with cilantro, sliced green onions, sesame seeds, and drizzle with chili crunch oil. For extra-crispy tops, broil for 1 to 2 minutes about 6 inches from the heat source, watching carefully to prevent burning.
Perfect Pairings for Your Baked Dumplings
These saucy dumplings pair beautifully with sides that add freshness and balance to the rich coconut curry.
Steamed Jasmine Rice: The fluffy texture soaks up every drop of that incredible sauce and provides a neutral base that makes the meal more filling. Try this coconut chicken and rice for another coconut-based dinner the family will love.
Cucumber Salad: Fresh cucumber slices tossed with rice vinegar, a touch of sugar, and sesame seeds cut through the richness perfectly and add refreshing crunch.
Sautéed Bok Choy: Quick-cooked bok choy with garlic brings slightly bitter, earthy flavor that complements the sweet and spicy sauce beautifully.
Ramen Noodles: Toss cooked ramen directly into the baking dish with extra sauce for a fusion twist that turns this into a complete one-bowl meal. If you love noodle dishes, check out these sticky garlic chicken noodles.
Asian Slaw: Simple cabbage slaw with ginger dressing adds crunch and brightness, balancing the warm, creamy elements perfectly. For another Asian-inspired bowl, try this bang bang chicken bowl.
Keeping Your Dumplings Fresh
Store leftover dumplings with their sauce in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it cools, which actually makes the leftovers even more flavorful the next day.
For reheating, your oven at 350°F for about 10 minutes restores some of that crispy texture on top. If you’re short on time, the microwave works too, though the dumplings will be softer. Add a splash of water or coconut milk if the sauce seems too thick after refrigerating.
These dumplings work great for meal planning. Make the sauce ahead and store it separately in the fridge for up to 3 days, then just assemble and bake when you’re ready. I like to double the sauce recipe and keep extra on hand because it’s fantastic drizzled over rice bowls or stir-fried vegetables throughout the week.
FAQs
Can I use fresh dumplings instead of frozen?
Fresh dumplings work beautifully in this recipe. Just reduce the covered baking time to about 12 to 15 minutes since they don’t need as long to cook through as frozen ones.
What if I don’t have red curry paste?
You can substitute with green curry paste for a slightly different flavor profile, or use 1 to 2 tablespoons of curry powder mixed with a bit of sriracha for heat. The flavor will be different but still delicious.
How can I make this recipe spicier?
Add more red curry paste to the sauce, stir in a tablespoon of sriracha or gochujang, or increase the amount of chili crunch oil on top. You can also add sliced fresh Thai chilies to the sauce before baking for extra heat.
One Pan Baked Dumplings
Ingredients
Equipment
Method
- Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish or similar ovenproof skillet.
- 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.
- 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.
- 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.
- 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.
