Description

This Savory Dumpling Bake is a delicious one-pan meal that combines tender dumplings with a creamy, spicy coconut curry broth, fresh vegetables, and fragrant jasmine rice or noodles. Perfect for a quick weeknight dinner, it’s flavorful, comforting, and easy to customize with your choice of dumplings and veggies.

Ingredients

Scale

Broth and Sauce

1 can Coconut Milk (use light coconut milk for a lower-fat option)
3 tbsp Red Curry Paste (adjust for spice preference)
2 tbsp Soy Sauce (low-sodium recommended)
2 tbsp Rice Vinegar (apple cider vinegar substitute)
1 tbsp Honey (or sugar/agave syrup as a substitute)
1 tbsp Sesame Oil (vegetable oil alternative)
3 cloves Garlic (fresh, grated)
1 tbsp Ginger (fresh grated)
½ cup Water (optional, for more liquid if serving with rice or noodles)

Vegetables

2 cups Bok Choy (or spinach/kale)
1 medium Zucchini (or other available vegetable)

Dumplings and Base

1 package Frozen Dumplings (choose veggie, pork, or chicken)
2 cups White Jasmine Rice or Noodles

Garnishes

Sesame Seeds (to taste)
Green Onions (to taste)
Cilantro (to taste)

Instructions

Prepare the broth mixture: In a large baking dish, whisk together coconut milk, red curry paste, soy sauce, rice vinegar, honey, and sesame oil until smooth and well combined.
Add aromatics: Grate fresh garlic and ginger into the mixture and stir well to incorporate. Add ½ cup of water if you prefer a thinner broth to serve with rice or noodles.
Preheat oven and prepare vegetables: Preheat your oven to 400°F (200°C). Chop the bok choy and slice the zucchini, then mix them into the creamy curry broth.
Arrange dumplings: Gently arrange the frozen dumplings in a single layer on top of the broth, pressing them lightly to submerge partially. Spoon a little more broth over the dumplings to keep them moist.
Cover and bake: Cover the baking dish tightly with foil. Bake in the preheated oven for 20 minutes to allow the dumplings to steam through and absorb flavors.
Finish baking uncovered: Remove the foil and continue baking for another 5-10 minutes until the broth is bubbly and the tops of the dumplings are slightly crisped and golden.
Add garnishes and serve: Sprinkle sesame seeds, chopped green onions, and cilantro over the dish before serving. Serve hot over steamed jasmine rice or cooked noodles.

Notes

Adjust red curry paste amount according to your spice tolerance.
Light coconut milk can be used to reduce fat content.
Frozen dumplings should not be thawed before baking for best texture.
Vegetables can be swapped based on availability and preference.
For a crispier dumpling top, broil for 1-2 minutes after baking.
This dish can be made gluten-free by using gluten-free soy sauce and dumplings.
Leftovers keep well for 2 days stored in the refrigerator.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Fusion (Thai-inspired)

Nutrition

Serving Size: 1 serving (approx. 1/4 recipe)
Calories: 420 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 4 g
Protein: 12 g
Cholesterol: 25 mg

Keywords: dumpling bake, one pan meal, coconut curry, baked dumplings, easy dinner, comfort food