This One Pan Baked Dumplings dish became a weekly favorite in my kitchen the moment I first poured that glossy, aromatic sauce over a layer of frozen dumplings and slid the skillet into the oven. I discovered the combination on a rainy evening when I wanted something comforting but simple — no pan-frying, no standing at the stove, and no complicated techniques. The result was unexpectedly lush: dumplings with tender wrappers, a warm coconut-red-curry sauce that clung to each piece, and bright finishes from cilantro and green onion that kept the dish from feeling heavy. It quickly earned the title of 'company-pleaser' because friends always asked for the recipe.

I love how effortless this comes together: the ingredients are pantry-friendly, primarily involving a can of coconut milk, red curry paste, and a couple of condiments you likely already have. The texture contrast is what seals the deal — soft dumpling wrappers yielding to savory filling, while the sauce simmers into a slightly thickened, spoonable coating. Every time I make it I think of cozy weeknights and the small miracle of turning frozen convenience food into something altogether elevated with just a few smart pantry swaps.

Ingredients

• Frozen dumplings (14–20): Any variety works — pork, chicken, or vegetable. Choose high-quality frozen dumplings such as Trader Joe's or your local Asian market brand for consistent texture. Count depends on size; I use 16 medium-sized pieces for four servings.
• Red curry paste (3 tablespoons): A savory, aromatic base — Mae Ploy or Thai Kitchen are reliable. The paste determines the spice level; increase for more heat.
• Soy sauce (3 tablespoons): Use regular soy sauce for depth or low-sodium if you prefer less salt. For gluten-free, use tamari.
• Sesame oil (2 tablespoons): Adds toasty aroma; toasted sesame oil is recommended, but any neutral oil can substitute in a pinch.
• Coconut milk (1 can, 14 ounces): Full-fat gives the creamiest finish and helps the sauce thicken gently as it bakes. Shake the can well before measuring.
• Fresh ginger (2 teaspoons, minced): Fresh ginger brightens the sauce — avoid ground ginger here. Peel with a spoon and mince finely for even distribution.
• Garlic (2 cloves, minced): Essential aromatics; crush or mince and add to the sauce for savory depth.
• Rice vinegar (1 tablespoon): Balances richness with acidity. If needed, a splash of lime juice is a fine alternative.
• Honey (2 tablespoons): Or real maple syrup for a vegan option. Honey rounds the flavors and softens the curry's sharp edges.
• Garnish: Fresh cilantro, 2 green onions (sliced), 1–2 tablespoons chili crunch (or chili oil), sesame seeds, and baby spinach (optional) to wilt into the hot sauce.

Instructions

Preheat and prepare: Preheat the oven to 375°F. Grease a medium ovenproof skillet or a 9-10 inch baking dish with a thin layer of oil to prevent sticking. Choose a dish that holds dumplings in a single layer without overlapping too much so they cook evenly. Whisk the sauce: In a medium bowl, whisk together 1 can (14 oz) coconut milk, 3 tablespoons red curry paste, 3 tablespoons soy sauce, 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 2 tablespoons honey, 2 teaspoons minced fresh ginger, and 2 minced garlic cloves. Taste and adjust: add more soy sauce for salt, more curry paste for heat, or more vinegar for brightness. Arrange the dumplings: Place 14–20 frozen dumplings in a single layer in the prepared dish. It's fine if they touch slightly — avoid stacking. If your dumplings are petite, use more; larger potstickers will need fewer per serving. Pour and cover: Pour the sauce evenly over the dumplings, ensuring they're mostly submerged. Cover the dish tightly with aluminum foil to trap steam, which gently cooks the wrappers through without drying them. Bake, uncover, and finish: Bake covered at 375°F for 20 minutes. Remove the foil and bake an additional 5–10 minutes until the sauce is bubbling and the dumplings are tender. If you prefer a slightly caramelized top, broil for 1–2 minutes while watching closely. Wilt spinach and garnish: If using baby spinach, scatter it over the hot dumplings immediately so the residual heat wilts it slightly. Garnish with cilantro, sliced green onions, a sprinkle of sesame seeds, and 1–2 tablespoons chili crunch for texture and kick. Serve hot with extra sauce spooned over and a side of jasmine rice if desired.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 10–12 minutes, covered, to avoid drying the wrappers; remove the cover for the last 2 minutes to refresh the surface. For freezing, arrange unbaked sauced dumplings in a freezer-safe container, freeze flat, and bake straight from frozen at 385°F adding 10–12 minutes to the covered baking time. Thawed leftovers can separate a bit; stir the sauce before reheating to reincorporate solids.

Ingredient Substitutions

If you don't have red curry paste, a blend of 2 tablespoons Thai chili paste plus 1 teaspoon ground coriander and a pinch of cayenne creates a reasonable substitute. Swap honey for maple syrup for a vegan-friendly route (also pick vegan-friendly dumplings). Use light coconut milk for lower fat, but the sauce will be thinner — reduce the baking time slightly or simmer briefly after baking to concentrate. For gluten-free, use tamari or coconut aminos and confirm the dumpling wrappers are made without wheat.

Serving Suggestions

Serve on a bed of steamed jasmine rice or sticky rice to soak up the sauce. For a lower-carb option, spoon over cauliflower rice or serve with steamed broccoli and snap peas. Garnish ideas include thin cucumber ribbons for crunch, lime wedges for a citrus lift, or crushed peanuts for additional texture. This dish is great for family dinners, casual entertaining, or potlucks — bring extra chili crunch so guests can adjust the heat.

Cultural Background

While dumplings are traditionally pan-fried, boiled, or steamed across many Asian cuisines, baking them in a coconut-curry sauce is a modern fusion approach that borrows Thai flavor profiles and pairs them with East Asian dumplings. This cross-cultural technique celebrates convenience without sacrificing the layered aromatics you find in classic Thai curries: coconut, curry paste, fish sauce or soy, fresh ginger, and lime or rice vinegar for brightness. It's an example of how pantry staples can translate into new, comforting iterations of beloved dishes.

Seasonal Adaptations

In cooler months, use full-fat coconut milk and add a handful of roasted root vegetables to the dish for heartiness. In summer, lighten the sauce with more rice vinegar and add fresh basil or mint with cilantro to brighten flavors. For winter gatherings, double the batch and add quick-roasted mushrooms or baby bok choy before baking to bulk up the pan for larger groups.

Meal Prep Tips

For meal prep, assemble the sauce and store in a mason jar up to 3 days in advance. Place frozen dumplings in an oven-safe dish, pour the chilled sauce over, cover, and refrigerate until ready to bake. This saves 10 minutes on busy nights. Portion into individual containers after baking for grab-and-go lunches and reheat in a microwave or oven until steaming through.

Everything about this preparation encourages personalization: swap dumpling types, turn the heat up or down, or pair with different starches. I hope you find the same joy in its simplicity as I do — it reliably produces a comforting, flavorful meal that's easy to share.