Viral One Pan Dumpling Bake with Coconut Curry Broth Recipe
Introduction
This Dumpling Bake is a deliciously easy one-pan meal featuring dumplings simmered in a flavorful red curry coconut broth. Perfect for busy nights, it combines bold spices with tender vegetables for a comforting and vibrant dinner.
Ingredients
- 1 can (13.5 fl oz / 400ml) coconut milk
- 2-3 tablespoons red curry paste (adjust for 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
- Step 1: In a large 12 x 8 inch (30 x 20 cm) baking dish, combine the coconut milk, red curry paste, soy sauce, rice vinegar, honey, and sesame oil. Whisk together well to dissolve any lumps of curry paste. Grate in the garlic and ginger. Optional: Add ¼ cup of water if you prefer a more brothy consistency for serving with rice or noodles.
- Step 2: Preheat the oven to 400℉ (200℃). Chop the bok choy and slice the zucchini or chosen vegetables, then add them to the baking dish. Stir to coat the vegetables evenly with the coconut curry broth.
- Step 3: Arrange the frozen dumplings in the baking dish so they do not overlap. Press them gently into the broth so the bottoms are submerged but the tops remain visible. Spoon some broth over the dumplings. Cover the dish tightly with aluminum foil.
- Step 4: Bake covered for 20 minutes. Then remove the foil and bake for an additional 5-10 minutes until the broth bubbles and the dumplings develop a slight crisp on top.
- Step 5: Garnish with sesame seeds, sliced green onions, cilantro, or chili crisp oil as desired. Serve hot over white jasmine rice or noodles and enjoy your flavorful Dumpling Bake!
Tips & Variations
- Try swapping in your favorite frozen dumplings such as pork, chicken, or even gyoza for different flavors.
- Add other vegetables like bell peppers, mushrooms, or snap peas for more color and texture.
- Adjust the amount of red curry paste to control the spiciness to your taste.
- For a vegan option, use plant-based dumplings and substitute honey with maple syrup or sugar.
Storage
Store any leftovers covered in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. Note that dumplings may soften further after storing, so a quick oven crisping at 350℉ (175℃) for 5 minutes can help restore texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh dumplings instead of frozen?
Yes, fresh dumplings can be used; just reduce the initial covered baking time slightly since they cook faster than frozen ones.
What can I use if I don’t have red curry paste?
If you don’t have red curry paste, you can substitute with a mix of chili paste and a blend of spices like cumin, coriander, and turmeric, but the flavor will be different. For an easy option, look for store-bought Thai curry pastes online or in most supermarkets.
PrintViral One Pan Dumpling Bake with Coconut Curry Broth Recipe
This Dumpling Bake is a flavorful one-pan meal featuring frozen veggie dumplings baked in a rich and aromatic coconut red curry broth with fresh vegetables like bok choy and zucchini. It’s an easy, comforting dish that combines the convenience of frozen dumplings with the delicious flavors of Thai-inspired curry, perfect for a cozy dinner served over jasmine rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Fusion/Thai-inspired
- Diet: Vegetarian
Ingredients
Broth and Sauce
- 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 preferred)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1 large garlic clove, grated
- 1 small cube of ginger, grated
Main Ingredients
- 16–20 frozen dumplings of choice (vegetable dumplings recommended)
- 2 bok choy bulbs, chopped
- 1 zucchini (or any preferred vegetable), sliced
Optional Garnish and Serving
- Sesame seeds
- Sliced green onions
- Cilantro/coriander
- Chilli crisp oil
- White jasmine rice or noodles (for serving)
Instructions
- Prepare the broth: In a large 12 x 8 inch (30 x 20 cm) baking dish, combine the coconut milk, red curry paste, soy sauce, rice vinegar, honey or sugar, and sesame oil. Whisk thoroughly to dissolve the curry paste and ensure a smooth sauce. Grate in the garlic and ginger, mixing well. Optional: add ¼ cup of water if you prefer a more brothy consistency, especially when serving with rice or noodles.
- Add vegetables: Preheat your oven to 400℉ (200℃). Chop the bok choy bulbs and slice the zucchini, then add them to the baking dish with the broth. Stir gently to coat the vegetables with the curry mixture evenly.
- Arrange dumplings: Place the frozen dumplings into the baking dish, making sure they do not overlap and are slightly pressed into the broth. The tops of the dumplings should remain visible above the liquid. Spoon some broth over the tops to keep them moist.
- Bake covered: Cover the baking dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 20 minutes.
- Bake uncovered: After 20 minutes, remove the foil and continue baking for another 5 to 10 minutes. This allows the broth to become bubbly and the dumplings to develop a slightly crisped top.
- Garnish and serve: Remove from the oven, sprinkle your choice of garnishes such as sesame seeds, sliced green onions, cilantro, or a drizzle of chilli crisp oil. Serve the dumpling bake hot over jasmine rice or noodles for a complete, comforting meal. Enjoy!
Notes
- Adjust the amount of red curry paste based on your preferred spice level.
- You can substitute or add other vegetables such as bell peppers, mushrooms, or snap peas.
- If you prefer a thicker sauce, reduce or omit the optional water addition.
- Using frozen dumplings saves prep time and works perfectly with this recipe.
- Serve immediately to enjoy the contrast between soft dumplings and slightly crisp tops.
Keywords: Dumpling bake, one pan dumplings, baked dumplings, coconut curry dumplings, vegetarian dumplings, easy dinner, Thai-inspired recipe
