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Dumpling Bake

A fuss-free, flavour-forward weeknight dinner made with coconut milk, red curry paste, and frozen dumplings, perfect for busy nights.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Asian, Thai
Servings 4 servings

Ingredients
  

For the Coconut-Curry Broth

  • 1 can coconut milk (13.5 fl oz / 400 ml)
  • 2-3 tablespoons red curry paste Adjust for heat
  • 2 tablespoons soy sauce Low sodium recommended
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or sugar Balances acidity
  • 1 teaspoon sesame oil
  • 1 large clove garlic, grated or minced
  • 1 small cube fresh ginger, grated (about 1 teaspoon)

For the Main Dish

  • 16-20 pieces dumplings of choice Frozen veggie dumplings used
  • 2 bulbs bok choy, chopped Stems and leaves separated if large
  • 1 piece zucchini, sliced Or swap for mushrooms, carrots, or bell pepper

For Garnish and Serving

  • sesame seeds, sliced green onions, cilantro, chili crisp oil Optional garnishes
  • jasmine rice or noodles To serve with

Instructions
 

Preparation

  • Preheat the oven to 400°F (200°C).
  • In a large baking dish, pour in the coconut milk. Add the red curry paste, soy sauce, rice vinegar, honey (or sugar), and sesame oil. Whisk until smooth.
  • Grate the garlic and ginger directly into the broth and stir. If desired, add 1/4 cup water for more sauce.
  • Chop the bok choy and slice the zucchini. Add them to the dish and stir to coat in the broth.

Cooking

  • Place the frozen dumplings in the dish without overlapping them. Gently press each dumpling into the broth.
  • Cover the dish tightly with aluminum foil and bake for 20 minutes.
  • Remove the foil and bake uncovered for 5–10 minutes, watching closely until they crisp slightly on top.
  • Garnish with sesame seeds, green onions, and cilantro, and serve over jasmine rice or noodles.

Notes

Store leftovers in an airtight container for up to 3 days. You can freeze baked leftovers for up to 2 months. For crispier tops, broil for 1–2 minutes at the end.
Keyword Coconut Curry, Comfort Food, Dumpling Bake, Freezer-Friendly, One-Pan Dinner