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. This recipe uses frozen dumplings and a few pantry and fridge staples and is so easy to make!!
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.
Video
Notes
Note 1: have updated the recipe to start at 1 tablespoon based on the comments. I use Thai Kitchen red curry in this recipe and use 3 tablespoons because it is not very spicy. Mae Ploy red curry is much spicier according to other readers, so start with 1 tablespoon with that brand, or any other brand. Give it a taste and adjust based on spice level and your preference.
Note 2: Omit fish sauce if you are sensitive to salt, or if you have not used fish sauce before. It gives an umami undertone that is not for everyone, so use sparingly. You can substitute with a squeeze of lime juice.
Tried this recipe?Let us know how it was!