25-Min Frozen Dumpling Bake
(Viral one-pan recipe – serves 3–4)
Ingredients
- 1 can (13.5–14 oz) full-fat coconut milk
- 2–3 Tbsp Thai red curry paste (start with 2 if you prefer milder)
- 2–3 Tbsp soy sauce (low-sodium preferred)
- 1 Tbsp sesame oil
- 1–2 garlic cloves, minced (or 1 tsp garlic paste)
- 1 tsp grated ginger (optional but recommended)
- 16–20 frozen dumplings (pork, chicken, or veggie – do not thaw)
- Optional veggies: handful of spinach, chopped bok choy, or sliced zucchini
- Toppings: chili crisp, sliced green onions, sesame seeds, cilantro, lime wedges
Instructions
- Preheat oven to 400°F (200°C).
- In a 9×13-inch (or similar) baking dish, pour in the coconut milk. Add red curry paste, soy sauce, sesame oil, garlic, and ginger. Whisk until smooth and no lumps of paste remain.
- (Optional) Scatter spinach, bok choy, or zucchini into the sauce and stir lightly.
- Arrange the frozen dumplings in a single layer, nestling them into the sauce so the bottoms are submerged but the tops stick out. Spoon a little sauce over each dumpling.
- Bake uncovered for 20–25 minutes, until the sauce is bubbling and the dumplings are heated through (internal temp ~165°F).
For crispier tops: bake covered with foil for 15–20 minutes, then uncover for the last 5–10 minutes. - Remove from oven. Top with chili crisp, green onions, sesame seeds, and cilantro. Squeeze fresh lime over the top if desired.
Serving Tips
- Serve over steamed jasmine rice or noodles to soak up the sauce.
- Adjust spice: more curry paste or extra chili crisp for heat.
- Works with any frozen dumplings/potstickers/gyoza.
Ready in about 25 minutes with almost zero prep. Enjoy!
