Viral One Pan Dumpling Bake with Coconut Curry Broth Recipe
This viral one-pan Dumpling Bake is a flavorful and effortless dish that combines tender dumplings with a rich, aromatic red curry coconut broth and fresh vegetables. Perfect for a comforting meal, it’s baked to perfection with a slightly crispy top, garnished with sesame seeds and herbs, and served over jasmine rice or noodles for a satisfying experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Scale
Broth & Sauce
- 1 can (13.5 fl oz / 400 ml) coconut milk
- 2–3 tablespoons red curry paste (adjust for spice preference)
- 2 tablespoons soy sauce (preferably low sodium)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1 large garlic clove, grated
- 1 small cube of ginger, grated
- ¼ cup water (optional, if serving with rice or noodles for a brothier consistency)
Dumplings & Vegetables
- 16–20 frozen dumplings of choice (veggie dumplings suggested)
- 2 bok choy bulbs, chopped
- 1 zucchini (or any vegetable of choice), sliced
Garnishes
- Sesame seeds
- Sliced green onions
- Cilantro/coriander
- Chilli crisp oil (optional)
To Serve
- White jasmine rice or noodles
Instructions
- Prepare the curry broth: In a large 12 x 8 inch (30 x 20 cm) baking dish, pour in the coconut milk, red curry paste, soy sauce, rice vinegar, honey, and sesame oil. Whisk together thoroughly to avoid any lumps of curry paste. Then grate in the garlic and ginger to infuse flavor. Optionally add ¼ cup of water if you prefer a more brothy consistency to accompany rice or noodles.
- Preheat and add vegetables: Preheat your oven to 400℉ (200℃). Chop the bok choy and slice the zucchini or any chosen vegetables. Add them to the baking dish and gently stir so they are evenly coated in the curry broth mixture.
- Arrange dumplings: Place the frozen dumplings evenly on top of the vegetables and broth, ensuring they do not overlap. Press them slightly into the broth so the bottoms are submerged but the tops remain visible. Spoon some broth over the dumplings to help them stay moist.
- Cover and bake: Cover the baking dish tightly with aluminium foil to trap steam and bake for 20 minutes. This will cook the dumplings thoroughly while infusing them with flavor.
- Bake uncovered to crisp: After 20 minutes, remove the foil and continue baking uncovered for an additional 5-10 minutes. This step allows the broth to bubble nicely and creates a slight crisp on the top of the dumplings for texture.
- Garnish and serve: Sprinkle your choice of garnishes such as sesame seeds, sliced green onions, cilantro, and a drizzle of chilli crisp oil. Serve the dumpling bake hot over a bed of steamed white jasmine rice or noodles and enjoy your comforting, flavorful meal.
Notes
- Adjust red curry paste quantity according to your spice tolerance.
- Any frozen dumplings work, but vegetable dumplings complement the broth well.
- Feel free to swap zucchini for other vegetables like bell peppers or mushrooms.
- Covering with foil helps keep dumplings moist while baking.
- Removing foil at the end crisps the dumpling tops for added texture.
- Serving with rice or noodles helps absorb the flavorful broth.
- If using fresh dumplings, reduce the covered baking time slightly as they cook faster.
Keywords: dumpling bake, one pan dumplings, red curry, coconut milk, baked dumplings, vegetarian dinner, easy Asian recipe, vegetable dumplings, quick dinner
