One Pan Dumplings
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These One Pan Dumplings are the easiest weeknight dinner you didn’t know you needed. Frozen dumplings baked in a creamy coconut red curry sauce and ready in just 25 minutes.
The Easiest Dumpling Dinner I’ve Made In Years
I’ve been seeing these baked dumplings all over social lately, and of course I had to try them. You know I can’t resist dumplings. The idea of tossing frozen dumplings into a pan with coconut milk and red curry paste and calling it dinner in under 30 minutes? I was in.
I’ll admit, I was skeptical at first. Dumplings in the oven? But once I pulled them out bubbling in that creamy, fragrant sauce, I understood the hype. They’re tender, flavorful, and completely satisfying with almost no effort. It’s one of those recipes that feels like you cheated a little, but in the best possible way.
Why You’ll Love These One Pan Dumplings
- Ready in 25 minutes. From freezer to oven to table with almost no prep.
- Made with frozen dumplings. No folding, no filling, no fuss.
- Big flavor with simple ingredients. Coconut milk, red curry paste, garlic, and soy sauce do all the work.
- One pan dinner. Everything bakes together in a single dish, which means fewer dishes and more sanity.
- Easy to customize. Add vegetables, swap the dumplings, adjust the heat. It’s flexible.
Key Ingredients & Tips
- Frozen Dumplings: Use any store bought dumplings you love. Chicken, pork, vegetable, they all work. No need to thaw them. They go straight from freezer to pan.
- Coconut Milk: Full fat coconut milk gives you a rich, creamy sauce. Shake the can well before opening so everything blends smoothly.
- Red Curry Paste: This is where the flavor comes from. Two tablespoons gives you warmth and depth without overwhelming heat. If your paste is mild, you can add a little more.
- Garlic: Fresh minced garlic adds sharpness and balances the sweetness of the coconut milk.
- Soy Sauce: Use low sodium so you can control the salt level. The dumplings already have seasoning.
- Arrange the dumplings snugly: Nestle them into the sauce and spoon some over the top. You want them coated so they steam and bake evenly.
- Bake uncovered: This allows the sauce to bubble and thicken slightly while the dumplings heat through.
- Finish with garnishes: Green onions, sesame seeds, and chili crisp add texture and brightness. Do not skip them.
Common Mistakes To Avoid
This recipe is simple, but a few small things make a big difference.
- Using light coconut milk. It can make the sauce thin and watery. Full fat coconut milk gives you that rich, creamy texture that actually coats the dumplings.
- Not whisking the sauce well. Coconut milk can separate in the can. Whisk it with the curry paste and soy sauce until smooth before adding the dumplings.
- Not coating the dumplings. Spoon some of the sauce over the tops so they cook evenly and don’t dry out.
- Overbaking. Twenty minutes is usually perfect. If you leave them too long, the sauce can thicken too much and the dumplings can firm up.
- Skipping the garnishes. Green onions, chili crisp, and sesame seeds are not just for looks. They add freshness and texture that balance the creamy sauce.
Make It Your Own
One of the best things about this recipe is how easy it is to adjust.
- Add protein. Stir in cooked shrimp or thinly sliced chicken before baking if you want to make it more substantial.
- Add vegetables. Bell peppers, snap peas, baby spinach, or shredded carrots work beautifully. Add them directly to the sauce before arranging the dumplings.
- Switch the curry paste. Red curry gives warmth and depth, but green curry paste will bring a brighter, slightly sharper flavor.
- Make it creamier. Stir in a spoonful of peanut butter for extra richness.
- Turn up the heat. Add extra red curry paste or a generous spoon of chili crisp if you like things spicy.
- Add brightness. A squeeze of fresh lime at the end wakes everything up.
How To Serve
These One Pan Dumplings are rich and saucy, so I like to balance them with something fresh or simple on the side.
Jasmine Rice
Thai Cucumber Salad
Asian Green Beans
Sesame Noodles
Frequently Asked Questions
Do I need to thaw the dumplings first?
No. Use them straight from the freezer. They cook perfectly in the sauce while baking and thawing them first can actually make them fall apart.
Will the dumplings get soggy?
They stay tender, not soggy, as long as they are nestled into the sauce and baked uncovered. The tops steam gently while the sauce bubbles underneath. If you prefer a slightly firmer texture, broil them for the last 1 to 2 minutes.
Can I cook this on the stovetop instead?
You can. Cover and simmer gently for about 10 to 12 minutes until the dumplings are heated through. Keep the heat moderate so the coconut milk does not separate.
Is this recipe spicy?
It has mild heat from the red curry paste. If you are sensitive to spice, start with 1 tablespoon and taste the sauce before baking. You can always add chili crisp at the table for those who like more heat.
Can I add vegetables?
Absolutely. Thinly sliced bell peppers, snap peas, or baby spinach work beautifully. Add them directly to the sauce before arranging the dumplings.
What type of dumplings work best?
Most frozen dumplings will work here. Potstickers, gyoza, or even larger soup dumplings. Just make sure they are fully submerged in sauce so they cook evenly.
Can I make this ahead of time?
This is best served fresh. You can mix the sauce ahead and keep it refrigerated, then assemble and bake when ready to eat.
Try These Recipes Next
- Smashed Dumpling Tacos
- Chicken Fried Wontons
- Wonton Soup
- Fresh Spring Rolls
- Panang Chicken Curry
- Garlic Noodles Recipe
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One Pan Dumplings
Video
Ingredients
- 13.5 ounces coconut milk (1 can)
- 2 tablespoons red curry paste
- 2 cloves garlic (minced)
- ¼ cup soy sauce (low sodium )
- 1 bag frozen store bought dumplings (about 20-30)
- green onions (sliced, for garnish)
- chili crisp (for garnish)
- sesame seeds (for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 400°F.
- In a a 9×13-inch baking dish, whisk together 1 can coconut milk, 2 tablespoons red curry paste, 2 minced garlic cloves, and ¼ cup low sodium soy sauce until smooth.
- Arrange the frozen dumplings directly in the sauce then spoon some of the sauce over the dumplings to completely cover them.
- Bake uncovered at 400°F for 20 minutes, or until the dumplings are heated through and the sauce is bubbling.
- Remove from the oven and garnish with sliced green onions, chili crisp, and sesame seeds before serving.
Equipment
Notes
- Use full fat coconut milk for a richer, thicker sauce. Light coconut milk will make it thinner.
- Whisk the sauce until completely smooth before adding the dumplings. Coconut milk can separate in the can.
- Arrange the dumplings snugly and spoon sauce over the tops so they cook evenly.
- If you like a firmer texture, broil for 1 to 2 minutes at the end.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop over low heat. If the sauce thickens too much, add a splash of water to loosen it.
- This recipe is best enjoyed fresh. I don’t recommend freezing, the texture of the dumplings can change.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
