Viral One-Pan Dumpling Bake with Coconut Curry Broth Recipe

Introduction

This Dumpling Bake is a simple, flavorful one-pan meal that brings together tender dumplings and vibrant vegetables in a rich, spicy coconut curry sauce. Perfect for busy weeknights, it’s easy to prepare and sure to satisfy your craving for comforting Asian-inspired flavors.

Ingredients

• 1 can (13.5 fl oz / 400ml) coconut milk
• 2-3 tablespoons red curry paste (depending on spice preference)
• 2 tablespoons soy sauce (low sodium recommended)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or sugar
• 1 teaspoon sesame oil
• 1 large garlic clove
• 1 small cube of ginger
• 16-20 dumplings of choice (frozen veggie dumplings work well)
• 2 bok choy bulbs
• 1 zucchini or any vegetable of choice
• Garnish ideas: sesame seeds, sliced green onions, cilantro/coriander, chili crisp oil
• To serve: white jasmine rice or noodles

Instructions

1. Step 1: In a large 12 x 8 inch (30 x 20 cm) baking dish, whisk together the coconut milk, red curry paste, soy sauce, rice vinegar, honey, and sesame oil until smooth. Grate in the garlic and ginger. Optional: add ¼ cup water if you prefer a more brothy sauce, especially when serving with rice or noodles.
2. Step 2: Preheat the oven to 400℉ (200℃). Chop the bok choy and slice the zucchini, then add them to the baking dish. Stir gently to coat the vegetables evenly with the sauce.
3. Step 3: Arrange the frozen dumplings in the dish so that they don’t overlap, pressing them slightly into the sauce. The tops of the dumplings should remain visible. Spoon some sauce over the tops of the dumplings. Cover the dish with aluminum foil.
4. Step 4: Bake covered for 20 minutes. Remove the foil and bake for an additional 5–10 minutes, until the sauce is bubbly and the dumplings have a slight crisp on top. Garnish with your chosen toppings and serve hot over jasmine rice or noodles.

Tips & Variations

• For extra flavor, try adding sliced mushrooms or bell peppers to the vegetable mix.
• Use chicken or pork dumplings if you prefer a meat option instead of veggie dumplings.
• Adjust the amount of red curry paste to control the heat level.
• If you like a crispier top, broil for 2-3 minutes after baking, watching carefully to avoid burning.

Storage

Store leftover dumpling bake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or coconut milk to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings will work well but may require a shorter baking time. Check for doneness earlier to avoid overcooking.

What can I substitute for coconut milk?

If you don’t have coconut milk, you can use heavy cream or a mix of milk and a spoonful of coconut extract, but the flavor and richness will differ slightly.

Viral One-Pan Dumpling Bake with Coconut Curry Broth Recipe

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4.9 from 230 reviews

This viral one-pan Dumpling Bake features tender dumplings cooked in a fragrant, spicy coconut red curry broth with fresh vegetables like bok choy and zucchini. Baked to perfection in the oven, the dumplings develop a slight crisp on top while soaking up rich, flavorful sauce. Perfect for an easy yet impressive meal served over jasmine rice or noodles, garnished with sesame seeds, green onions, and fresh herbs.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Asian-inspired
• Diet: Vegetarian

Ingredients

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Sauce and Broth

• 1 can (13.5 fl oz / 400ml) coconut milk
• 2–3 tablespoons red curry paste (adjust based on spice preference)
• 2 tablespoons soy sauce (low sodium recommended)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or sugar
• 1 teaspoon sesame oil
• 1 large garlic clove, grated
• 1 small cube of ginger, grated
• Optional: ¼ cup water (if serving with rice or noodles for a brothy consistency)

Main Ingredients

• 16–20 dumplings of choice (frozen veggie dumplings used)
• 2 bok choy bulbs, chopped
• 1 zucchini, sliced (or any preferred vegetable)

Garnishes (Optional)

• Sesame seeds
• Sliced green onions
• Cilantro/coriander
• Chilli crisp oil

Serving Suggestions

• White jasmine rice or noodles

Instructions

1. Prepare the sauce: In a large 12 x 8 inch (30 x 20 cm) baking dish, whisk together coconut milk, red curry paste, soy sauce, rice vinegar, honey, and sesame oil until smooth with no lumps of curry paste.
2. Add aromatics: Grate in the garlic and ginger directly into the sauce. Optionally, add ¼ cup water for a thinner broth if you plan to serve with rice or noodles.
3. Add vegetables: Preheat the oven to 400℉ (200℃). Chop the bok choy bulbs and slice the zucchini, then add them to the baking dish. Stir gently so the vegetables are coated in the curry broth.
4. Arrange dumplings: Place frozen dumplings into the dish, spreading them out so they do not overlap. Press them lightly into the broth so the bottoms are submerged but the tops remain visible. Spoon some broth over the dumplings to keep them moist.
5. Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes to allow the dumplings to cook through and flavors to meld.
6. Finish baking uncovered: Remove the foil and bake for an additional 5-10 minutes until the broth bubbles nicely and the dumplings develop a slight crisp on top.
7. Garnish and serve: Remove from the oven. Sprinkle with sesame seeds, sliced green onions, cilantro, and a drizzle of chilli crisp oil if desired. Serve hot over jasmine rice or noodles and enjoy your flavorful dumpling bake.

Notes

• Adjust the amount of red curry paste based on your preferred spice level.
• Frozen dumplings can be replaced with fresh dumplings but cooking times may vary.
• Adding water creates a brothier dish ideal for serving with rice or noodles, otherwise keep it thicker for a stew-like consistency.
• Vegetables can be swapped or added based on what you have available, such as bell peppers or snap peas.
• For a vegan version, ensure the dumplings do not contain meat or dairy and use maple syrup or sugar instead of honey.
• Leftovers store well in the fridge for up to 2 days but dumplings are best eaten fresh.

Keywords: dumplings, dumpling bake, red curry, coconut milk, easy dinner, one pan meal, vegetarian, Asian cuisine, baked dumplings