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These One Pan Baked Dumplings with Thai Curry Sauce is the ultimate cozy weeknight meal that’s ready in just 30 minutes. This recipe is made with simple ingredients, and easy to customize with whatever dumplings you have on hand.
Table of Contents
If you love easy one-pan meals that are bursting with flavour, you’re going to be obsessed with these One-Pan Baked Dumplings in Thai Curry Sauce. Baked dumplings are a fun twist on traditional pan-fried or steamed dumplings, where they’re cooked right in the oven with a rich, saucy base until tender and golden on top.
This version is my take on the viral TikTok recipe that turns frozen or refrigerated dumplings into a cozy, flavour-packed meal smothered in creamy coconut curry sauce.
As someone who’s developed many viral curry-inspired recipes on the blog like my Thai Coconut Soup and my Thai Red Curry Noodles, I can confidently say this recipe hits the spot just as much. It’s perfect for busy weeknights, last-minute dinners, or even make-ahead meal prep since it reheats beautifully the next day.
Recipe Highlights
- Ready in 30 minutes: It’s quick and easy to make with minimal prep and one baking dish.
- Customizable: Works with any dumplings, whether they’re chicken, pork, shrimp, or homemade vegetarian dumplings.
- Creamy and flavourful: The coconut curry sauce coats every dumpling in a rich, comforting layer of flavour.
- Perfect for leftovers: The sauce thickens and tastes even better the next day, making it great for meal prep.
Key Ingredients & Substitutions
- Dumplings: you can make this recipe with any type of dumplings you love. You can also substitute with wontons or gyoza. You can find fresh or refrigerated dumplings at most Asian grocery stores and frozen dumplings in the freezer section of most large grocery stores. I get my dumplings from Costco.
- Coconut milk: use full-fat coconut milk from a can for a rich creamy sauce. If you prefer a lighter version, you can use light canned coconut milk.
- Thai Red curry paste: any type of curry paste you love will work. You can swap the red curry paste for green curry paste like I use in this Green Curry Tofu, or even massaman curry paste in this Vegetable Thai Massaman Curry. Most grocery stores will have curry paste in the International food aisle.
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
How To Make Baked Dumplings
Step 1: Mix the coconut milk, broth, curry paste, soy sauce, honey and lime juice together in a baking dish.
Step 2: Add the dumplings to the baking dish.
Step 3: Bake at 400 degrees F for 15-20 minutes, covered with aluminum foil. Then another 10 minutes uncovered.
Step 4: Serve topped with scallions, cilantro, sesame seeds or chili oil for some extra heat.
Recipe Variations
- Change up the curry: Try green or yellow curry paste for a slightly different flavour.
- Add veggies: Toss in veggies like spinach, bok choy, broccoli, snap peas or bell peppers like I use in this Vegetarian Red Curry right before baking.
- Switch up the filling: Use meat-filled dumplings for a heartier meal or stick to vegetable dumplings for a lighter option.
How To Store
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Jess’s Tips
- Use any kind of dumplings: Refrigerated or frozen dumplings both work well. If using frozen, you don’t need to thaw them first, they’ll cook perfectly in the sauce. You can also use homemade dumplings like these Truffle Edamame Dumplings.
- Warm your broth first: This helps dissolve the curry paste easily and gives you a smooth, even sauce.
- Choosing your curry: Some brands of curry paste may be spicier than others, so adjust accordingly to your spice tolerance as needed.
- Taste the sauce before baking: Adjust the seasoning to your liking with more lime juice, honey, or soy sauce.
- Cover with foil: Baking covered for the first half traps steam and keeps the dumplings tender without drying out.
- Finish uncovered: Removing the foil at the end helps the tops brown slightly and the sauce thicken.
- Garnish generously: Don’t skip the cilantro, scallions, sesame seeds, and (optionally) chili oil, they add extra freshness and flavour!
Frequently Asked Questions
Yes! You can prepare this dish ahead of time and just warm in the oven before serving.
If you made the dish with fresh or refrigerated dumplings, you can freeze the leftovers once baked. However, if you used frozen dumplings, it’s best not to freeze them again after cooking, as refreezing can affect their texture.
These baked dumplings go great with rice soak up the extra curry sauce. You can also serve them with steamed or roasted vegetables like bok choy, broccoli, or snap peas for a balanced meal. For something lighter, try a crisp Asian cucumber salad or Thai crunch salad on the side.
Try These Curry Recipes Next!
Main Dishes
Red Lentil Curry
Soups & Stews
Spicy Thai Butternut Squash Soup
Main Dishes
Coconut Chickpea Curry
Main Dishes
Thai Sweet Potato Red Curry
If you tried these Red Curry Baked Dumplings or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!
One Pan Baked Dumplings Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer/Side
- Method: Bake
- Cuisine: Thai
Description
One-Pan Baked Dumplings are ready in just 30 minutes and are perfect for busy weeknights!
Ingredients
- 18–20 dumplings (fresh or frozen)
- 1 cup full-fat coconut cream
- 1 cup vegetable or chicken broth
- 2 tbsp red curry paste
- 1 tbsp soy sauce or tamari
- 1 tbsp honey
- 1 tbsp lime juice
Garnish
- Cilantro
- Scallions, sliced
- Sesame seeds
- Chili oil
Instructions
- Preheat the oven to 400°F (200°C).
- Warm the broth in the microwave until hot. This helps the curry paste dissolve more easily.
- In a baking dish, whisk together the warm broth, coconut cream, red curry paste, soy sauce, honey, and lime juice until smooth.
- Add the frozen dumplings directly into the dish and spoon some of the curry sauce over the top.
- Cover the dish tightly with aluminum foil and bake for 15–20 minutes.
- Remove the foil and bake uncovered for another 10 minutes, until the dumplings are tender and lightly golden.
- Garnish and serve with cilantro, sliced scallions, sesame seeds, and a drizzle of chili oil for extra heat.
Notes
- If using frozen dumplings, add them directly from frozen.
- Add more or less curry paste to adjust the spice level.
- Taste the sauce before baking and season as needed.
- Store leftovers in the fridge up to 3 days.
Nutrition
- Serving Size: 4 dumplings
- Calories: 230
- Sugar: 6g
- Fat: 12g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 12g
Easy recipe and very forgiving. I used brown sugar because I didn’t have honey. I added some Siracha (red rooster) sauce for a hint of heat. Perfect 🙂 I had some leftover Spanish rice and used as a base.
Oh I sprinkled the dumplings with sesame seeds after I took off the foil for the final few minutes.
So happy you loved them 🙂
Wow these were so good! I used a pack of frozen gyoza and they worked great. will be making this one again!
Such a quick and easy meal the whole family loves!