Viral One-Pan Baked Dumplings
Bubbling, brothy dumplings nestled in creamy curry sauce with herbs and chili crisp – this one-pan baked dumpling recipe is viral for a reason and made with pantry staples!
Equipment
- 1 Baking dish 9×13 inch oven-safe
Ingredients
Main Ingredients
- 1 14-ounce can lite coconut milk for creamy broth base
- 1 tablespoon Thai red curry paste for that spicy punch
- 3 cloves garlic minced
- 3 tablespoons soy sauce reduce to 1 tablespoon if sensitive to salt
- 2 teaspoons fish sauce or lime juice optional tangy twist
- 2 teaspoons sesame oil for nutty richness
- 3 cups fresh spinach for green goodness
- 14-20 frozen dumplings depending on dish size
- 0.25 cup chopped cilantro for garnish
- 0.25 cup sliced scallion greens for garnish
- 1 tablespoon sesame seeds for garnish
- 1-2 tablespoons chili crisp for garnish
Instructions
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, whisk together coconut milk, red curry paste, garlic, soy sauce, fish sauce or lime juice, and sesame oil until smooth.
- Pour the curry mixture into a 9×13 inch oven-safe baking dish.
- Spread the spinach evenly over the curry broth base.
- Arrange frozen dumplings in a single layer over the spinach. Spoon some curry broth over each dumpling.
- Seal the baking dish tightly with foil and bake covered for 25 minutes.
- Remove foil and bake uncovered for an additional 5 to 10 minutes until sauce bubbles and dumplings are tender.
- Remove from oven and garnish with chili crisp, chopped cilantro, scallions, and sesame seeds.
- Serve warm and enjoy immediately.
Notes
Store leftovers in an airtight container for up to 3 days or freeze up to 2 months. Reheat gently and add a splash of water to restore broth texture. Use lime juice if you want to skip the fish sauce. Use frozen spinach if needed—squeeze out excess water. Try adding leftovers to noodles or rice.