Viral One-Pan Baked Dumplings
This one-pan baked dumpling recipe has gone viral for a reason: bubbling, brothy dumplings nestled in a creamy, curry-spiced sauce, showered with herbs and chili crisp make a dinner to die for. This recipe uses frozen dumplings and a few pantry and fridge staples and is so so easy to make!!
This easy recipe uses frozen dumplings (yes, your favorite ones from the freezer aisle), a Thai-inspired coconut curry broth, and a handful of fresh greens for a full meal in one baking dish. This recipe is inspired by Danielle’s One-Pan Dumpling Dinner that went viral on TikTok! What makes my version unique is the technique: nestling the dumplings pinched-side down into the broth helps them bake up nice and soft and plump. Mine also requires NO chopping! The result is a one-pan baked dumpling dinner that’s as crave-worthy as takeout, without needing to stand over a stove.
Whether you’re feeding a family or just want a cozy solo dinner that feels like a hug in a bowl, this one pan baked dumpling recipe will hit the spot. You can prep it in under 10 minutes and let your oven do the work—no flipping, no fuss. If you love Thai-inspired recipes, try my Thai Curry Chicken Meatballs!
Why You’ll Love This Recipe
- One pan: minimal prep, few dishes, and zero stovetop time
- No chopping: outside of the optional garnishes, there is no chopping required for this viral one-pan baked dumplings recipe
- Flavor bomb: rich yet light coconut curry broth + savory dumplings + punchy garnishes = deliciousness in every bite
- Flexible: swap in veggies, protein, or spice level to your liking
- Crowd-pleaser: looks fancy, tastes amazing, and scales up easily, its perfect for a pot luck, family dinner, or holiday meal
Ingredients
- Frozen dumplings – Use your favorite brand; chicken, pork, or veggie all work. I actually used the basic frozen gyoza potstickers from Trader Joe’s.
- Lite coconut milk – Creamy and light, it balances the spice and adds body. You can use full fat coconut milk if you prefer, but I find this just delicious with the light version. I used Thai Kitchen lite coconut milk.
- Thai red curry paste – Brings heat and complexity to the broth of the viral one-pan baked dumplings recipe. I use this exact one! (Note that different curry pastes vary in heat levels),
- Garlic cloves – Adds savory depth and aromatic punch to the curry broth. They are minced right into the broth.
- Soy sauce – Provides a salty, umami-rich base that enhances every bite.
- Fish sauce – Just a splash adds umami funk and authenticity. Can sub with lime juice or rice wine vinegar too.
- Sesame oil – A few drops give a nutty, toasty flavor boost.
- Spinach – Huge handfuls wilt beautifully into the broth and adds greens without any effort. They soak in the broth too.
- Chopped cilantro – Optional topping. Bright and fresh, it balances the richness.
- Sliced scallion greens – Optional topping. Adds crunch and color.
- Sesame seeds – Optional topping. Toasty and nutty; great for texture and looks.
- Chili crisp – Optional, but recommended for a spicy, crunchy finish.
See recipe card for quantities.
How to Make These Viral One-Pan Baked Dumplings
- Preheat the oven: Set your oven to 400°F to get it ready while you prep.
- Make the curry broth: In a 9×9 baking dish or 3.5-quart oven-safe braiser, add in the coconut milk, curry paste, garlic, soy sauce, fish sauce, and sesame oil. Whisk to combine until smooth and the Thai red curry paste has dissolved into the coconut milk.
- Add the spinach: Toss the spinach into the dish and stir so the leaves are fully coated and evenly distributed across the base.
- Nestle the dumplings: Arrange the frozen dumplings pinched-side down in the baking dish. Spoon some of the liquid over the top of each dumpling.
- Bake covered: Cover the dish tightly with a lid or foil and bake for 20 minutes if using a shallow braiser, or 30-40 minutes if using a deeper 9×9 pan. You may need to adjust and continue cooking until the dumplings are tender and cooked through.
- Garnish and serve: Remove from the oven. Finish with chili crisp, cilantro, scallions, and sesame seeds. Serve the viral one-pan baked dumplings and enjoy.
Nestle the dumplings into the coconut curry sauce & spinach, pinch side down.
Spoon some of the sauce over each dumpling before covering and baking.
Drizzle the one-pan baked dumplings with chili crisp
Sprinkle sesame seeds, cilantro, and scallions over the dumplings. Serve and enjoy!
Substitutions and Variations
- Make it vegan: Use plant-based dumplings and omit the fish sauce
- Switch up the curry: Use yellow or green curry paste instead of red
- Add protein: Toss in shredded rotisserie chicken or tofu cubes before baking.
- Use different greens: The TikTok viral one-pan baked dumpling dinner recipe calls for chopped bok choy. I wanted a recipe using ingredients I always have on hand (I almost never have bok choy), and I also wanted to create a recipe with no chopping required.
- Go spicy or mild: Adjust the amount of curry paste or leave off the chili crisp if serving kids.
- Double the recipe: Because this dish will go fast!!
Storing Viral One-Pan Baked Dumplings
Because the dumplings have already been heated from frozen, this dish is best fresh. If you have leftovers, store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a low oven until warmed through. To prep ahead, whisk the broth and store separately from the dumplings and greens until ready to bake.
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Viral One-Pan Baked Dumplings
Ingredients
- 1 14-ounce can lite coconut milk
- 1-3 tablespoon Thai red curry paste SEE NOTE 1
- 3 garlic cloves minced
- 3 tablespoons low-sodium soy sauce (this is equivalent to ½ teaspoon salt. if you are sensitive to salt, use less)
- 2 teaspoons fish sauce or lime juice (optional) SEE NOTE 2
- 2 teaspoons sesame oil
- 3 cups spinach
- 14-20 frozen dumplings (based on your baking dish size)
- ¼ cup chopped cilantro for garnish
- ¼ cup sliced scallion greens for garnish
- 1 tablespoon sesame seeds for garnish
- 1-2 tablespoons chili crisp for garnish
Instructions
- Preheat the oven: Set your oven to 400°F to get it ready while you prep.
- Make the curry broth: In a medium, shallow baking dish or 3.5-quart oven-safe braiser, add in the coconut milk, 1 tablespoon of curry paste, garlic, soy sauce, fish sauce, and sesame oil. Taste your red curry paste and if not too spicy, you can add up to two more tablespoons. I find Thai Kitchen brand to be more mild, so I add three. You can also add more soy sauce here (I add three tablespoons). Whisk to combine until smooth and the Thai red curry paste has dissolved into the coconut milk.
- Add the spinach: Toss the spinach into the dish and stir so the leaves are fully coated and evenly distributed across the base.
- Nestle the dumplings: Arrange the frozen dumplings pinched-side down in the baking dish. Spoon some of the liquid over the top of each dumpling.
- Bake covered: Cover the dish tightly with a lid or foil and bake for 20 minutes if using a shallow dish and 14 dumplings, or 30-40 minutes if using a deeper dish or more dumplings. You may need to adjust and continue cooking until the dumplings are tender and cooked through. If you want a thicker broth, you can cook uncovered for the last five or so minutes.
- Garnish and serve: Remove from the oven. Finish with chili crisp, cilantro, scallions, and sesame seeds before serving.
I saw these on TikTok and knew I wanted to make them for my family this holiday season! I used Thai Kitchen red curry paste so I used a lot. Thanks for the detailed notes! I need to make this for my inlaws next.
I followed this recipe exactly even down to the Thai red curry paste. I’m sorry to say I found the sauce boring and lackluster. The only thing going for it was that the salt level to me was well balanced.
just a note, the inital walk through of the recipe states the oven temp should be 375, but the full instructions at the bottom state 400 which might be why people are saying they had to add extra cook time.
I have mine in the oven currently and im excited to try it! Will come back to update.
Updated, thanks!
This was great! I used the dumplings from Costco. I added a tablespoon of peanut butter and brown sugar to the recipe and topped it with crushed peanuts, then served it over rice noodles. It was loved by all!
YUM!
I just made this tonight and it was amazing!!!! I didn’t have fish sauce, so omitted, but added a whole package of mushrooms with the spinach. I can’t wait for leftovers tomorrow!
Loved this!
As always though, I didn’t quite have all the ingredients, so I subbed a few things.
For the dumplings I used 14 Bibigo pork and vegetable dumplings.
I didn’t have any red curry, so I used Korean gochujang instead, more or less same measurement maybe a bit more because I like spicy.
I didn’t have fish sauce, so I used oyster sauce, also approximately the same measurement.
I ended up baking it for 40 minutes at 375°F rather than 30, because at 30 mins the dumplings were only just warm (fully cooked already so not necessarily a problem, but I wanted them piping hot).
Overall it was hot (spice and temperature) and super flavourful, leaning more towards Korean flavours rather than Thai, which suits my taste buds better anyway. This was a great recipe!
Thanks so much,
Happy Taste Bud.
this
Gochujang sounds awesome in this recipe!
I’m a little late to the game but better late than never!!! This was amazing and the best version of the viral recipe that I’ve tried this year. My wife absolutely loved it. Thanks Snacking Emily.
I used green beans instead of spinach. No notes. I’m making this every week for the rest of my life.
OMG I love that!
Oops I didnt realize some curry pastes are more spicy than others! I couldn’t eat mine because it was too hot for me 🙁 make sure you don’t make my mistake!
I updated the recipe so that this info is not just in the notes!
Recipe was great, dish was delish. Even covered in a preheated oven though, it took at least 45 min before it was hot and bubbling with dumplings puffed up a bit to convince me they were going to be cooked all the way through (and I have an oven thermometer, which was reading 375 so I don’t think it was my oven). Will make again, Thanks!
I updated the recipe with various bake times according to the pan used, thanks for sharing Lori
Has anyone tried to freeze this after cooking? Just wondering if I can meal prep this and freeze for later? Thanks!!
FWIW these took way longer than 20 minutes – still cold to the touch when my timer went off. Probably closer to 45-50.
this was delicious. I didn’t have spinach so I sautéed some diced zucchini for a few minutes & added it after baking to soak up the sauce. yum
Ohh that sounds lovely!
Perhaps a silly question, but is this recipe significantly coconut forward in taste?
To me, it is not! I use the light coconut milk which is less coconutty anyway. That being said I am not sensitive to the coconut taste. You can sub for half and half or cream!
3 TB is WAY WAY too much red curry paste. This recipe was inedible.
I updated the recipe notes to account for the variety in red curry pastes!
Delicious and easy recipe to follow. Make sure to read the notes and adjust the recipe to your taste, I only read them after popping it in the oven 😬 and realized I used the Mae Ploy which I never used before so I didn’t realize the spice level. I put 3 heaping tablespoons and it was spicy but by no means inedible. If you eat Buldak you’ll be fine. I suggest starting with 1-2 TBSP and go from there. This was also the first time cooking with fish sauce, I used 2 tsp and it was a good amount. I ended up cooking mine for 50ish minutes in the oven but I didn’t cover the dumplings with the sauce as suggested, though I did foil them. I suggest cooking for at least 30-40 min if you are cooking frozen dumplings. I also added the juice of 1 lime and the dipping sauce from the dumplings which was some kind of vinegar mixture which may have cut the heat down because, yes, I did still put a bunch of chili crisp on top. 🔥
The taste was there and we liked how easy it was on a weeknight, but the salt content made it inedible. We think with some tweaking on the soy sauce and fish sauce, this would be delicious.
I updated the recipe based on comments 🙂
Followed the recipe the first time and agree on the convenience and FLAVORS! It’s a fun one dish to eat in front of the tv too.
Went a little wild for tonight’s version. Used peanut sauce mixed with coconut milk and added ground pork with ginger, white pepper and cilantro for some Dan Dan flavors. Really excited to dig in!
Seriously 10/10! I just had to adjust cooking time but that was no issue at all. So delicious, insane umami!!!
Very easy and delicious. I was happy with how it turned out. I am always anxious with new recipes and this one was easy to follow. Thank you for your attention to detail.
Made exactly as written, including adding the slightly seared Thai chicken meatballs Chef mentioned in comments. Served with instant pot coconut rice and steamed broccoli. Huge hit with 6 adults and 1 teenager. Meatball recipe to die for. They made the dish 5 star!
This makes me so happy!
This looks like a wonderful recipe! Looking forward to making it! But is it possible to use yellow Vietnamese curry powder instead of Thai red curry paste, as I do not at all care for the taste of any type of Thai curry paste?
Of course you can! I haven’t used that ingredient myself so I can’t advise on the quantity, but I am sure it will taste amazing.
I don’t usually leave reviews, but made this for dinner tonight and it was delicious! I used Mae Ploy panang curry paste because that’s what I had on hand, so I added a TBS of peanut butter to neutralize the flavor a bit. I used low sodium soy sauce and only one tsp of fish sauce to cut down on the saltiness. It was a total hit in my house and will definitely make it into the dinner rotation
Thanks for sharing Abigail!
This sounds delish, but I wish you posted the nutrition information.
Regular coconut milk or sweetened? Just making sure lol
Unsweetened! I opt for the light version toon but either will work.
Do the dumplings have to be frozen?
I haven’t tested with fresh dumplings, but I don’t see why they wouldn’t work! They would be done sooner, I would check on the dish at 15 minutes. Let me know how it goes! xo
What a great dinner that was! I put a little rice vinegar instead of fish sauce (vegetarian) because I’d seen it in some other versions. we had sticky rice with it. It’ll be on the menu again for sure!
That’s a great idea! Glad you enjoyed.
I followed the recipe exactly – it was inedible with how salty it was.
No idea what went wrong.
I used fresh baby bok choy instead of spinach and did not use fish sauce. It ended up taking about 30-40 minutes in the oven for everything to be fully steamed! I served with some couscous on the side to soak up the broth. So delicious, thank you!
Sounds awesome!
Easy to follow and the 30 minutes in the oven worked to perfect. My wife LOVED this recipe and I’m going to add this to the rotation for her. Thanks Emily!
This was excellent- I added in chicken breast cubes, bok choy and a red pepper- I also only used 12 pot stickers. I would definitely make it again. My husband had 2 servings
Sounds delish!
Easy to follow but mine needed another 15 minutes. Yes the oven was preheated.
Can I sub green curry paste? I have half a leftover can!
I think so! Let me know how it works out!
excellent! it’s was a bit salty though, but since I used regular instead of lite coconut milk, I just added more water. I used spinach and wish I would have doubled it. I put in 24 dumplings. I used a Dutch oven and warmed up the sauce on the stove for a few minutes to give it a head start and baked for 20 minutes. it turned out perfectly cooked! husband and I loved it!
My husband and I LOVE
Yay!
Delicious, but with a few changes. My fish sauce is super salty and I can only add a few dashes or it’s overwhelmingly salty! And I’m assuming you are using an American grocery store brand of red curry paste? I can use a whole jar of Thai Kitchen brand and it’s hardly spicy, but the Mae Ploy brand I have I can only add about a teaspoonful before it’s too much and I eat ghost peppers. I also cooked it for more like 45 minutes, which may be that my oven isn’t as hot as it claims. When it was done, the noodles had expanded and my place smelled so good! Thank you for the recipe, I just wanted to warn some people who follow recipes to closely that they might want to adjust this one to taste and the ingredients and oven they have.
I meant the dumplings had expanded, not noodles!
This was so delicious. I’m not much of a spicy person and does have a kick but loved it. Taking this my our next party!!!
Also, served over sticky rice! The bomb!!
Love to hear it, Cheri!
This was tasty, but ours also took 30 minutes to cook!
Thanks Meaghan! I have updated the recipe card based on your (and others’) feedback 🙂
Easy, affordable, and delicious! I sprinkled shredded mozzarella over mine and broiled it for five minutes, then served over rice.😍 Thanks for the recipe!
Easy and yummy!
My husband and I have been complaining about how boring the dishes we make over and over again have been lately. I found you on tik tok and I showed it to him and his eyes lit up! We are soooo excited to try this tonight. Do you know if there are any tips or tricks to meal prepping it?
Hey Laura! You can double or triple the batch (use a larger baking dish of course!), and refrigerate + reheat the leftovers. But, what I personally would do, is batch make the sauce with spinach, either in the oven as described or just simply over the stove (medium heat for 10 minutes). Store the sauce, then when ready to eat, I would microwave the frozen dumplings according to package instructions, adding the pre-batched sauce in about 1 minute before the dumplings are finished. I haven’t tried this method, since this dish is so easy to make I haven’t found the need to prep in advance myself. Please let me know what you do and how it works out! Feel free to email me with any other questions too! Snackingemily@gmail.com
I’m not a fan of cooked spinach….. can I substitute green beans????
I haven’t tried that. It could work! I personally would recommend smaller broccolini or broccoli florets, or even kale. Let me know what you go with 🙂
Such a quick and delicious dish!?
I got all the ingredients from trader joes. It came out fabulous and will be on the rotation this winter definitely!
Glad to hear it!
Love this recipe! Making it for a second time this weekend. What else can I serve with this? Any ideas?
Glad you love! You can serve with veggies like broccoli or cauliflower, or protein like tofu or chicken. I have a Thai coconut curry chicken meatballs recipe (if you like this recipe you’d like that one too!) – you can make those meatballs with this recipe though. I’d sear them on all sides first, remove from pan, then start the sauce of this recipe. Add them back before you place the whole thing in the oven. You can also serve over rice! Hope this helps and let me know what you end up doing 🙂
I don’t know what it was, but this ended up inedible for me. I followed the recipe exactly. Too salty maybe, and a weird aftertaste. I love dumplings, and this had all the flavours I usually crave but I had to throw it out.
I’m really sorry to hear that and would love to troubleshoot! Have you cooked with fish sauce before? There’s so little in this recipe it that for me it isn’t overpowering but perhaps my taste buds are more accustomed to it.
Same here. I ended up throwing it out as well.
Did you put in all the fish sauce? Mine is very salty, and I can only add a dash or it’s too salty. Also, the measurement for curry paste is definitely for an American grocery store brand like Thai Kitchen. I have Mae Ploy, and can only add a teaspoonful or it’s too spicy and I like spice!
I had never cooked with curry paste and bought Mae Ploy. I used half of what was listed in the recipe and it was still far too hot (and we LOVE spicy food). Next time I’ll use a tablespoon or less. However, it was still delicious.
Glad you loved and sorry about the spice! I will update the recipe for this curry paste. I used a different one that was much less spicy!
I omitted the fish sauce because I don’t really like the taste and only added a drop of soy sauce, but I did add mushrooms. Try again without those salty things.
I have a 14 year old daughter I struggle to find dinners she actually looks forward to. This recipe is our entire family favorite now! It’s simple and delicious. She loves it!! 12 thumbs up!!
Yay thanks for sharing Trudy!
Soooo delicious. Definitely making this recipe again and again!
Thank you ?
Woohoo!!
This was fabulous. I ysed the same trader joes gyoza too.
Mine needed an extra 10 minutes. I put it in for 20 and the curry broth still came out cold.
Perhaps your oven wasn’t at the right temperature, or maybe you didnt cover the pan fully? Glad it ended up warm, even if it took you an extra 10 🙂
Wow an actual amazing recipe for this viral sensation. This was way easier to follow than the short tik tok videos and provided great descriptions and guidance. Thank you Emily!
I saw this and knew I had to make it ASAP. I had most of the ingredients but ran out to get the curry paste. It totally lived up to the hype and I will make it again with the rest of the curry paste I now have!
AMAZING!