One Pan Baked Dumplings

A creamy, flavor-packed dinner with almost zero fuss, these One Pan Baked Dumplings are exactly what I need when I want something comforting, quick, and satisfying. Using frozen dumplings, a rich coconut curry sauce, and fresh spinach, this dish is oven-baked to perfection with no need to stand over a stove. It’s done in about 30 minutes, making it perfect for busy nights or casual entertaining. Every bite is creamy, savory, and just the right amount of spicy.

Why You’ll Love This Recipe

I love how this dish brings restaurant-quality flavor without requiring much prep or cleanup. Here’s why I keep coming back to it:

• Effortless & Quick: I don’t need to thaw anything, and the sauce comes together in minutes.

• Flavor-Packed: That coconut curry base with garlic, soy sauce, and sesame oil is rich, cozy, and so satisfying.

• Customizable: I can switch up dumplings, add veggies, or play with the heat.

• Family-Friendly: It’s mild enough for kids but easy to spice up for myself or guests.

• One-Pan Wonder: Fewer dishes to wash always makes me happy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

dumplings and sauce

• 13.5 ounces full-fat coconut milk (1 can)

• 3 tablespoons red curry paste

• 4 cloves garlic, minced

• 3 tablespoons low sodium soy sauce

• 1 tablespoon fish sauce

• 1 tablespoon honey

• 1 tablespoon toasted sesame oil

• 4 cups fresh spinach, packed

• 20-24 frozen dumplings (chicken, veggie, or shrimp)

garnish

• chili crisp

• green onions, sliced

• white and black sesame seeds

Directions

1. I start by preheating the oven to 400°F.

2. In a baking dish, I whisk together the coconut milk, curry paste, garlic, soy sauce, fish sauce, honey, and sesame oil until smooth.

3. I add the spinach and gently toss to coat it with the sauce.

4. Without thawing, I place the frozen dumplings on top of the spinach in a single layer.

5. I cover the dish tightly with foil and bake for 20–25 minutes.

6. Once it’s done, I let it rest for a minute, then gently spoon the sauce over the dumplings.

7. For the final touch, I drizzle chili crisp and sprinkle sesame seeds and green onions before serving.

Servings and timing

This recipe serves 4 people and takes about 30 minutes total — 5 minutes to prep and 25 minutes to cook. It’s perfect for a quick dinner or a laid-back meal with friends.

Variations

I like switching it up depending on what I have on hand or who I’m cooking for:

• To make it vegetarian, I use veggie dumplings and skip the fish sauce.

• When I want more spice, I increase the curry paste or add extra chili crisp on top.

• I’ve used gyoza, wontons, and other dumpling styles — they all work great.

• For different greens, I’ve swapped spinach with kale, bok choy, or Swiss chard.

• I sometimes toss in mushrooms, bell peppers, or zucchini for added texture and color.

Storage/Reheating

Refrigerator: I store any leftovers in an airtight container in the fridge for up to 3 days. The dumplings do soften a bit more, and the sauce thickens.

Reheating: I like reheating on the stovetop in a skillet over medium-low heat with a splash of water to loosen the sauce. For quick reheating, the microwave works too — 60 to 90 seconds does the trick.

Freezer: I don’t recommend freezing after baking, but I’ve had success freezing the unbaked dish. I just add a few extra minutes to the baking time when cooking straight from frozen.

Make-Ahead: I sometimes prep the sauce the day before and store it in the fridge, then assemble and bake when ready to serve.

FAQs

What type of dumplings should I use?

I’ve tried this with chicken, veggie, and shrimp dumplings — they all turn out great. It really depends on what I’m in the mood for or what I have in the freezer.

Can I use light coconut milk?

I’ve tested both, and while light coconut milk works, I much prefer the richness of full-fat coconut milk for a creamier, more satisfying sauce.

Do I need to thaw the dumplings first?

Not at all. I use them straight from the freezer, and they steam perfectly in the oven. It’s one of the reasons this recipe is so easy.

What can I substitute for fish sauce?

When I don’t have fish sauce or want to keep it vegetarian, I use rice wine vinegar or a splash of soy sauce. It won’t taste exactly the same, but it still adds a nice depth.

How can I make it spicier?

I add more red curry paste or drizzle extra chili crisp before serving. Some crushed red pepper flakes or a splash of hot sauce works too.

Conclusion

This One Pan Baked Dumplings recipe is a game changer for my weeknight dinners. It’s fast, full of flavor, and endlessly adaptable. I love that I can throw it all into one dish, pop it in the oven, and end up with something that tastes like it came from a trendy takeout spot. Whether I’m feeding family, friends, or just myself, it never disappoints.

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