Viral One-Pan Dumpling Bake with Coconut Curry Broth Recipe
This Viral One Pan Dumplings recipe features a flavorful coconut red curry broth baked with frozen dumplings and fresh vegetables, perfect for a comforting and easy meal. The dumplings bake in a spiced coconut milk mixture with bok choy and zucchini, resulting in a deliciously aromatic and slightly crispy-topped dish that’s perfect served over jasmine rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Scale
Broth and Sauce
- 1 can (13.5 fl oz / 400 ml) 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
Dumplings and Vegetables
- 16–20 frozen dumplings of choice (vegetable dumplings suggested)
- 2 bok choy bulbs, chopped
- 1 zucchini, sliced (or any vegetable of choice)
Garnish (optional)
- Sesame seeds
- Sliced green onions
- Cilantro/coriander
- Chili crisp oil
To Serve
- White jasmine rice or noodles
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 until the curry paste is fully dissolved with no lumps. Grate in the garlic and ginger and mix well. Optional: if serving with rice or noodles and you prefer a more brothy consistency, add ¼ cup of water and stir.
- Add Vegetables: Preheat the oven to 400℉ (200℃). Chop the bok choy and slice the zucchini, then add them to the baking dish with the broth. Stir gently to ensure the vegetables are evenly coated and submerged in the flavorful liquid.
- Arrange Dumplings: Place the frozen dumplings evenly in the dish, making sure they do not overlap and slightly pressing them into the broth. The tops of the dumplings should remain visible above the liquid. Spoon some broth over the dumplings to coat.
- Bake Covered: Cover the baking dish securely with aluminum foil and place it in the preheated oven. Bake for 20 minutes, allowing the dumplings to cook through and the flavors to meld.
- Bake Uncovered and Finish: Remove the foil carefully, and bake for an additional 5 to 10 minutes until the broth is bubbly and the tops of the dumplings develop a light crispness.
- Garnish and Serve: Remove from the oven and garnish with sesame seeds, sliced green onions, cilantro, and chili crisp oil as desired. Serve immediately over a bed of white jasmine rice or noodles to complete this hearty, flavorful meal.
Notes
- You can adjust the spice level by varying the amount of red curry paste used.
- Feel free to substitute or add other vegetables such as bell peppers, mushrooms, or snap peas based on preference or seasonality.
- If you prefer a thicker sauce rather than brothy, omit adding extra water.
- Frozen dumplings cook thoroughly in the oven but ensure they are not overlapping for even cooking.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days, reheat in an oven or microwave.
- Using low sodium soy sauce helps control the saltiness of the dish.
Keywords: dumpling bake, one pan dumplings, coconut curry dumplings, baked dumplings, vegetarian Asian recipe, easy dinner
