This viral dumpling bake is the perfect no-fuss, easy, lazy, cozy, weeknight dinner. Made with aromatic, fragrant Thai red curry paste, creamy coconut milk, bok choy, and frozen dumplings, this baked dumpling casserole comes together in under 30 minutes.

The best part about this dumpling recipe is that you only need one baking dish. No extra dishes for cleanup! Plus, this dumpling bake recipe is easily customizable with your favorite frozen dumplings, veggies, and curry paste.

Ingredients

You can find all of the ingredients for this dumpling bake recipe at your local grocery store. Full measurements and links to the ingredients I used are listed in the recipe card below.

• Coconut Milk: be sure to use whole fat coconut milk for the creamiest texture.
• Thai Red Curry Paste: I highly recommend using Arroy-D or Mae Ploy Thai red curry paste for the richest, most authentic flavors. I used Mae Ploy in both this recipe and my Thai red curry with chicken.
• Garlic and Ginger: for fresh added aromatics.
• Soy Sauce: adds a salty, savory balance.
• Fish Sauce: adds a funky, salty, umami flavor.
• Brown Sugar: to gently balance out the spicy flavors.
• Sesame Oil: for a nutty umami finish.
• Bok Choy: be sure to wash thoroughly before adding to the dish.
• Frozen Dumplings: use your favorite frozen dumplings! I used Trader Joe’s frozen dumplings.
• Green onion and cilantro: to garnish the dumpling bake.
• Chili Oil: for added kick. Find my homemade chili oil recipe here.
• Sesame Seeds: to garnish.
• Lime Wedges: for added citrus acidity to brighten the dish.

Substitutions and Additions

Substitutions

• Thai Curry Paste: you can use Thai green or yellow curry paste instead of red.
• Vegetables: spinach, kale, red bell peppers, green beans, carrots, mushrooms, baby corn, Thai basil, etc.

Additions

• Lemongrass: minced lemongrass for added aromatic citrus flavor.
• Low sodium chicken broth: for added comforting flavor and depth.
• Makrut lime leaves: for added citrusy aroma.

How to Make Dumpling Bake

Here are the step-by-step instructions for how to make this dumpling bake recipe.

1. In a 9×9 baking dish, mix the coconut milk, red curry paste, garlic, ginger, soy sauce, fish sauce, sugar, and sesame oil.

2. Next spread the chopped bok choy across the baking dish.

3. Then add the frozen dumplings in a single layer, and spoon the sauce over them.

4. Cover with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes until the dumplings are tender.
5. Remove from the oven, garnish with cilantro, green onion, sesame seeds, and chili oil crisp. Squeeze fresh lime juice and serve immediately. Enjoy!

Storage Instructions

You can store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat: Preheat the oven to 375°F (190 °C). Place the dumpling bake in an oven-safe dish, cover with foil, and bake for 15-20 minutes, until warm. Or you can microwave covered with a wet paper towel for 1-2 minutes until warmed.

FAQ

Do I need to thaw the frozen dumplings?

No! I recommend baking the dumplings frozen straight from the freezer. This will ensure that the dumplings hold their shape and steam nicely in the oven.

What kind of dumplings do I use?

You can use any frozen dumplings made from pork, chicken, or vegetables. And from any cuisine, such as Korean mandu, Japanese gyoza, or Chinese pork-and-chive dumplings. If they are raw, increase the bake time by 5-10 minutes until they are cooked through.

Can I use more vegetables in the dumpling casserole?

Yes! You can layer in spinach, mushrooms, bell peppers, baby corn, Thai basil, etc.

Dumpling Bake Recipe