Coconut Curry Dumpling Bake🍖 Main

Name: Coconut Curry Dumpling Bake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 (13.5 oz) can coconut milk (not low fat); 1 to 2 tbsp Thai red curry paste; 2 cloves garlic (minced); 1 tsp grated fresh ginger; 2 tbsp soy sauce; 1 tbsp honey; 2 tsp rice vinegar; 2 tsp toasted sesame oil; 16 oz frozen dumplings (or gyoza, about 22 dumplings); 1 cup chopped bok choy (thoroughly washed); 1 red bell pepper (thinly sliced); 1 cup sugar snap peas; sliced green onions (cilantro, chili crisp, or sesame seeds)

A simple sheet pan meal featuring store-bought dumplings roasted in velvety red curry coconut cream alongside perfectly cooked vegetables.

By Marcus Rivera, Kitchen Tips Editor

Prep: 5 minCook: 30 minServes: 4

asian fusion casserole one-pan easy dumplings weeknight dinner

Be the first to rate!

This coconut curry dumpling bake is the kind of recipe that earns a permanent spot in your meal rotation — satisfying enough for a weeknight dinner, impressive enough for company, and simple enough that you will actually make it again. It brings together familiar flavors in a way that feels both comforting and fresh.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

This recipe scales easily for larger groups and leftovers reheat well for lunches throughout the week. Feel free to adjust the seasonings to suit your taste — cooking is always better when you make a recipe your own. Pair it with a simple side salad or your favorite grain for a complete meal.

Ingredients

1 (13 1/2 oz) can coconut milk (not low fat)
1 to 2 tbsp Thai red curry paste
2 cloves garlic (minced)
1 tsp grated fresh ginger
2 tbsp soy sauce
1 tbsp honey
2 tsp rice vinegar
2 tsp toasted sesame oil
16 oz frozen dumplings (or gyoza, about 22 dumplings)
1 cup chopped bok choy (thoroughly washed)
1 red bell pepper (thinly sliced)
1 cup sugar snap peas
sliced green onions (cilantro, chili crisp, or sesame seeds)

Nutrition (Per 4 servings)*

341

Calories

Protein

55g

Carbs

11g

Fat

Fiber

1043mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Preheat the oven to 375°F.
In a 9x13-inch baking dish, whisk coconut milk, curry paste, garlic, ginger, soy sauce, honey, rice vinegar, and sesame oil.
Add the vegetables to the baking dish. Arrange the dumplings around the vegetables in a single layer.
Cover tightly with foil and bake for 20 minutes until dumplings are hot through and vegetables are tender.
Remove foil and gently spoon the sauce over the dumplings. Bake uncovered for an additional 8-10 minutes or until lightly crisped on the edges. Dumplings should reach 165°F in the center.
Garnish with green onions, cilantro, chili crisp, and sesame seeds. Serve immediately.