Unfussy One Pan Baked Dumplings at Home

Looking for a Short and Straightforward Dinner? This is it.

After seeing the viral Trader Joe’s baked dumplings on my Pinterest feed for that past few months, I decided to give it a try. After looking at the ingredients, I realized I would have to cook this a little more without a mix since the closest TJ’s is a 45 minute drive away. In this dish, potstickers or dumplings are covered in an striking from-scratch, creamy coconut sauce infused with thai red curry paste, garlic, ginger and toasted sesame oil and baked until tender. It’s truly only that simple!

Serve with rice of your choice (white, brown, cauliflower, protein packed or a cauliflower sticky rice blend) and serve alongside steamed or roasted broccoli.

Prepare to fall in love.

To Make These One Pan Baked Dumplings Set out:

• thai red curry paste – A savory red paste usually consisting of dried chiles, garlic and lemongrass – to name a few.
• light brown sugar – Lends subtle sweetness and balances flavors.
• garlic paste – I use store bought pre-grated garlic paste which helps make this method come together faster.
• ginger paste – I use store bought pre-grated ginger paste which helps make this dish come together faster.
• low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
• toasted sesame oil – Gives this dish a toasty warm flavor.
• rice wine vinegar – Adds savory tang.
• full fat coconut milk (canned) – Lends flavor and creaminess.
• pot stickers or dumplings (frozen) – Use vegetable, chicken or pork.

for serving (optional):

• sliced green onions
• chili garlic crunch
• toasted sesame seeds
• rice
• steamed or roasted broccoli

Preheat your oven to 375℉ (or 190℃).

Grab a large 9×13 ceramic or porcelain baking dish and set nearby.

Make The Sauce:

In a bowl, measure and add 3 tablespoons of red curry paste, 2 tablespoons light brown sugar and 2 teaspoons each of garlic and ginger paste.

Next, measure and add 3 tablespoons of low-sodium soy sauce, 2 tablespoons toasted sesame oil and 1 tablespoon rice vinegar.

Whisk to combine.

Pour in 1 (15 ounce) can of unsweetened coconut milk. For what it’s worth, I truly love the brand Native Forrest.

Whisk one last time to incorporate.

Arrange 20 potstickers or dumplings into the baking dish.

Pour the coconut red curry sauce over top. Try your dependable to cover each dumpling.

Cover tightly with foil and bake on the middle rack of your preheated oven for 20 minutes.

Then remove the foil and bake for an additional 10 minutes more. The sauce should be thick and bubbling. I wish you could smell this!

Serve drizzled with chili garlic crunch, sliced green onions and toasted sesame seeds.

I probably could eat the entire pan myself.

I like to serve these thai curry coconut dumplings along with cooked jasmine rice and roasted or steamed broccoli. But you could do baby bok choy too.

These baked dumplings are also savory with a squeeze of lime juice over top as well!

And leftovers reheat beautifully the next day.

Enjoy! And if you give this One Pan Baked Dumplings recipe a try, let me know! Snap a photo and tag me on twitter or instagram!