One Pan Baked Dumplings

A comforting and easy-to-make meal, One Pan Baked Dumplings combine coconut milk, red curry paste, and tender dumplings for a delightful dinner experience.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

13.5 ounces Coconut Milk You can use almond milk for a lighter option.
3 tablespoons Red Curry Paste Substitute with yellow curry paste for a milder flavor.
4 cloves Garlic, minced Garlic powder works if you’re out of fresh garlic.
3 tablespoons Low Sodium Soy Sauce Tamari or coconut aminos can work for a gluten-free option.
1 tablespoon Fish Sauce Skip for a vegetarian twist.
1 tablespoon Honey Maple syrup can be a great alternative for vegans.
1 tablespoon Toasted Sesame Oil Peanut oil can also suffice.
4 cups Fresh Spinach, packed Kale or Swiss chard are solid substitutes.
20-24 pieces Frozen Dumplings Any dumpling variety works fine.
Chili Crisp Use hot sauce if you prefer.
Green Onions Shallots are a suitable alternative.
White and Black Sesame Seeds Feel free to skip if you don’t have them on hand.

Method

Preparation

Preheat your oven to 400 degrees F.
In the bottom of your baking dish, combine the coconut milk, red curry paste, minced garlic, soy sauce, fish sauce, honey, and sesame oil. Whisk until the curry paste and honey are fully dissolved, creating a smooth sauce.
Mix in the fresh spinach until it wilts slightly in the sauce.
Arrange the frozen dumplings in a single layer on top of the spinach and sauce mixture.

Cooking

Cover with aluminum foil and bake for 20-25 minutes to steam the dumplings and wilt the spinach nicely.
Once removed from the oven, allow the dish to rest for a minute. Spoon sauce gently over the dumplings, drizzling with chili crisp.
Garnish with sliced green onions and a sprinkle of sesame seeds before serving.

Notes

Avoid skipping the resting step to allow flavors to meld nicely. You can make the sauce ahead of time—up to 24 hours in advance—and store it in the fridge. Reheat leftovers in a skillet with a little water to avoid drying them out.