Viral One-Pan Dumpling Bake with Coconut Curry Broth Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
