One Pan Baked Dumplings

One pan Baked Dumplings became my secret weapon for lazy weeknights when I want something comforting that feels special but requires almost no effort. You just toss everything in a baking dish and let your oven turn out soft, flavor-packed dumplings floating in a creamy coconut curry sauce. The best part is how the frozen dumplings soak up all that savory, slightly spicy sauce and come out so tender — my family fights for the last one every single time.

What Makes It Special

• Effortless and uses just one pan so cleanup is easy
• Just thirty minutes from fridge to table
• Uses frozen dumplings for ultimate convenience
• Sauce is rich and creamy thanks to coconut milk
• Totally customizable with your favorite dumpling flavors or different greens

The first time I made this, I was sure it was too simple to be that good. Now I crave it for busy work nights or when company stops by unexpectedly. It always feels like a big treat without any of the fuss.

What You’ll Need

• Full fat coconut milk: This is what makes the sauce so velvety and satisfying so always go for the canned variety and shake it well first
• Red curry paste: Brings the punchy flavor and heat Choose a good brand with simple ingredients
• Garlic: fresh minced garlic has far more flavor than pre-chopped in a jar
• Low sodium soy sauce: Gives you just enough saltiness and umami without overpowering the dish
• Fish sauce: Classic for depth and a subtle briny note Use a reputable brand with few additives
• Honey: Balances out heat and salt with a hint of sweetness
• Toasted sesame oil: Adds irresistible nuttiness and aroma Make sure yours is pure and not a blend
• Fresh spinach: Brightens and bulks up the dish Choose baby spinach and pack it in tight
• Frozen dumplings: Any flavor you like but look for good wrappers and quality fillings in the freezer section
• Chili crisp: Optional garnish but adds a magical crunchy heat
• Green onions: For fresh bite and pop of color
• White and black sesame seeds: They finish the dish with a toasty crunch

Let’s Cook This Together

Prep the Oven:

Set your oven to preheat at four hundred degrees F so it is hot and ready by the time you assemble the dish

Mix the Sauce:

In your baking dish pour in the coconut milk and add the red curry paste, minced garlic, soy sauce, fish sauce, honey, and sesame oil Use a whisk and stir for about a minute until the curry paste is completely dissolved and the sauce looks creamy and blended No streaks left

Layer In Spinach:

Take your fresh spinach and press it right into the sauce mixture You want it evenly distributed and coated as much as possible so it wilts into the sauce as it bakes

Arrange the Dumplings:

Take your frozen dumplings straight from the freezer and line them up across the dish in one layer No need to thaw them Make sure you get every spot covered

Cover and Bake:

Cover the whole dish snugly with aluminum foil and place it in your oven Bake for twenty to twenty five minutes The dumplings steam in the sauce and the spinach softens Check that the dumplings are heated through and the sauce is bubbling gently

Rest and Garnish:

Let it rest uncovered for a minute Drizzle with chili crisp to taste Scatter finely sliced green onions and a sprinkle of black and white sesame seeds on top Serve right away with all that wonderful sauce

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Good to Know

• Freezer dumplings are extra tender baked in sauce
• Sauce thickens a lot as it cools so thin leftovers with a splash of water
• High protein and veggie rich for a full meal in one pan
• No need to cook dumplings first they bake right from frozen
• White and black sesame seeds are my secret garnish for this dish The nutty crunch and color make every plate look special My youngest always insists on adding the green onions herself for the final touch

Keeping It Fresh

For leftovers transfer them to a container with a tight lid and store in the fridge up to three days The sauce gets much thicker once chilled but a splash of water and a gentle reheat in a skillet brings everything back to life That thickened sauce is amazing over rice or even noodles so do not toss extra

Easy Ingredient Swaps

You can swap in kale or shredded cabbage instead of spinach Just cut them small so they wilt well Use any kind of frozen dumpling you love potstickers or even mini wontons all work If you do not have fish sauce you can add a splash more soy sauce for saltiness but the umami will be a bit different

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How to Serve It Right

Serve straight from the oven while the dumplings are puffy and juicy Ladle sauce over some steamed jasmine rice to soak up every drop If you want more spice at the table pass around extra chili crisp Sometimes I add extra fresh veggies on the side like cucumber salad for crunch

Behind the Dish

This recipe is inspired by both Asian dumpling soup and cozy American casserole traditions The one pan bake brings out creamy textures and melds all the best flavors The fusion style and effortless method make it a go-to that impresses guests as much as it comforts your own crew

Kitchen Wisdom

• Layering spinach under dumplings keeps everything moist and the greens do not burn
• Baking from frozen ensures the dumplings keep their shape and do not dry out
• Roughly whisking your sauces helps coconut milk and curry paste combine evenly

Recipe FAQs

→ Can I use homemade dumplings instead of frozen?

Yes, homemade dumplings work well. Adjust baking time as needed to ensure they are fully cooked.

→ Is there a substitute for fish sauce?

You can use additional soy sauce or vegetarian fish sauce for a similar salty depth.

→ Will low-fat coconut milk change the result?

Low-fat coconut milk will yield a lighter sauce, but still provide good flavor and creaminess.

→ Are there vegetarian options for this dish?

Choose plant-based dumplings and omit fish sauce, or replace with a vegetarian alternative.

→ How can I add extra vegetables?

Try adding thinly sliced bell peppers, mushrooms, or snap peas alongside the spinach before baking.

→ How do I store and reheat leftovers?

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if needed.