Name: One-Pan Baked Dumplings in Coconut Curry Sauce with Fresh Herbs and Chili Crunch Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai-inspired
Ingredients: 14-20 Frozen Dumplings (pork, chicken, shrimp, or veggie); 3 Tablespoons Red Curry Paste; 3 Tablespoons Soy Sauce; 2 Tablespoons Sesame Oil (or oil of choice); 1 (14-ounce) can Coconut Milk; 2 teaspoons Fresh Ginger (minced); 2 Garlic Cloves (minced); 1 Tablespoon Rice Vinegar; 2 Tablespoons Honey (or real maple syrup); Cilantro (fresh); 2 Green Onions (sliced); 1 to 2 Tablespoons Chili Crunch Oil; Sesame Seeds; Baby Spinach (optional)

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Introduction

These one-pan baked dumplings are an effortless dinner solution that combines crispy dumplings with a creamy, spicy coconut curry sauce. Finished with fresh herbs and chili crunch, this dish delivers a perfect balance of flavors and textures straight from the oven to your table.

The image shows a close-up of several dumplings in a creamy orange sauce inside a white dish. Each dumpling has a slightly crinkled, light beige skin that contrasts with the rich sauce. On top of the dumplings, there are small, dark brown bits that look like toasted garlic or spices, adding texture and depth. Bright green fresh herbs are sprinkled over everything, adding color and freshness. The sauce has an oily sheen with small pools of red chili oil floating atop, creating a vibrant look. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14-20 Frozen Dumplings (pork, chicken, shrimp, or veggie)
3 Tablespoons Red Curry Paste
3 Tablespoons Soy Sauce
2 Tablespoons Sesame Oil (or oil of choice)
1 (14-ounce) can Coconut Milk
2 teaspoons Fresh Ginger, minced
2 Garlic Cloves, minced
1 Tablespoon Rice Vinegar
2 Tablespoons Honey or Maple Syrup
Garnish:

Cilantro
2 Green Onions, sliced
1 to 2 Tablespoons Chili Crunch
Sesame Seeds
Baby Spinach (optional)

Instructions

Step 1: Preheat your oven to 375°F. Lightly grease a medium baking dish or an ovenproof skillet.
Step 2: In a bowl, whisk together the coconut milk, red curry paste, honey, soy sauce, sesame oil, rice vinegar, minced ginger, and minced garlic. Taste and adjust seasoning by adding more soy sauce for saltiness, vinegar for brightness, or curry paste for extra spice.
Step 3: Arrange the frozen dumplings in a single layer in the baking dish. Pour the sauce evenly over the dumplings, ensuring they are mostly covered.
Step 4: Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 5 to 10 minutes, until the sauce is bubbling and the dumplings are tender.
Step 5: If using, immediately top with baby spinach so it wilts slightly from the heat. Garnish generously with cilantro, sliced green onions, sesame seeds, and chili crunch oil before serving.

Tips & Variations

For extra-crispy dumplings, broil them for 1–2 minutes at the end of baking, watching carefully to prevent burning.
No thawing needed—use dumplings straight from the freezer; they cook perfectly in the sauce.
Balance the sauce by adding a squeeze of lime or extra rice vinegar if it tastes too rich.
For more heat, stir sriracha or gochujang into the sauce before baking.
Add 2 tablespoons of peanut butter to the sauce for a creamy Thai-inspired peanut curry twist.
Use vegetable dumplings to make this dish vegan.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispy dumplings, or microwave for a softer texture. The sauce can be made ahead and stored separately in the fridge for up to 3 days. To bake again, add fresh toppings after reheating. Dumplings can also be baked from frozen without thawing.

How to Serve

A close-up top view of a white dish filled with several dumplings covered in a rich orange sauce. Each dumpling is layered with a slightly browned, soft wrapper that looks tender, with some dark browned char spots on top. The dumplings are scattered evenly in the sauce, which has a creamy texture with bright red oil droplets floating on the surface. Chopped green herbs are sprinkled generously across the entire dish, adding a fresh contrast to the warm colors. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pan-fried dumplings instead of baking them?

Yes! Pan-fry dumplings in a bit of oil until golden on both sides, then continue with pouring the sauce over and adding the toppings before serving.

What kind of dumplings work best?

Any frozen dumplings will work well, whether pork, chicken, shrimp, or vegetable. Choose your favorite based on your preference.

Can I make the sauce ahead of time?

Definitely. Prepare the sauce and store it in the refrigerator for up to 3 days. Reheat the sauce before pouring it over the dumplings.

Is this recipe spicy?

The spice level depends on the red curry paste and chili crunch oil you use. You can adjust by using less curry paste or omitting the chili oil topping for milder flavor.

Can I make this vegan?

Yes. Use vegetable dumplings and confirm all sauce ingredients are vegan-friendly to enjoy a plant-based version.