Viral One-Pan Baked Dumplings (Coconut Curry, From-Scratch or Premade)
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The Cozy Dumpling Dinner That Fits Your Energy Level
This is one of those recipes that works no matter how much time you have. Make the dumplings from scratch if you want something extra flavorful, or grab premade ones and dinner still turns out great.
The whole idea is simple: a salty-savory coconut curry sauce gets whisked together in a few minutes, poured into a baking dish, and then loaded up with dumplings. As everything bakes, the dumplings cook through in the sauce, soaking up flavor while the coconut milk turns rich and silky around them. You end up with a pan of soft, saucy dumplings that you can eat straight from the dish with a spoon if you’re that kind of hungry.
Here’s how it all comes together:
- Whisk coconut milk, curry paste, garlic powder, fish sauce, soy sauce, and sesame oil into a smooth sauce
- Pour the sauce into a 9 x 13 baking dish
- Add your dumplings, either premade or from-scratch, in a single layer
- Bake until the dumplings are cooked through and the sauce is bubbling
- Top with sesame seeds, cilantro, green onions, and chili oil
If you’re going the from-scratch route, the pork and shrimp filling with napa cabbage, ginger, Chinese five spice, and chives gives you dumplings that are deeply savory inside and soak up the sauce beautifully. The brief rest time for the filling helps the flavors settle in and makes the mixture easier to work with when you’re folding.
On the premade side, this recipe turns a bag of frozen dumplings into something that looks and tastes much more intentional. No thawing, no pan-frying in batches, just nestle them into the sauce and let the oven do the work. It’s flexible enough for weeknights but still feels fun and a little special, especially with all the toppings on the table so people can finish their bowls how they like.
Viral One-Pan Baked Dumplings (From Scratch or Premade Option)
Equipment
- 9 x 13-inch baking dish
- Cutting board and knife
- Spoon or Spatula
Ingredients
Coconut Curry Sauce
- 1 14-ounce can coconut milk
- ½ teaspoon garlic powder
- 1 tablespoon Thai red curry paste
- 2 teaspoons fish sauce
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Optional Toppings
- Sesame seeds
- Fresh cilantro
- Green onions
- Chili oil
Dumplings
- 1 pound shrimp peeled and deveined
- 1 pound ground pork
- 2 cups napa cabbage finely chopped
- 1 tablespoon ground ginger
- ½ teaspoon garlic powder
- ½ teaspoon Chinese five spice
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon kosher salt
- 2 tablespoons chives chopped
- 1 tablespoon sesame oil
Instructions
Make the Sauce
- In a bowl, whisk together all sauce ingredients until smooth. Pour the sauce into a 9 x 13-inch baking dish and spread evenly.
- Finely chop the shrimp by hand or pulse briefly in a food processor until chopped, not puréed.
- In a large bowl, combine all dumpling ingredients and mix well.
- Cover and let rest for 30 minutes.
- To assemble, add about 1 tablespoon of filling to the center of a dumpling wrapper.
- Brush one edge lightly with water, fold, and seal.
- Dumplings can be used immediately or frozen for later.
Baking the Dumplings
- Preheat the oven to 400 degrees.
- Pour the prepared sauce into the baking dish.
- Arrange the dumplings in a single layer in the sauce, leaving a little space between each.
- Bake uncovered for 20 minutes, until dumplings are cooked through and the sauce is bubbling.
- Remove from the oven, top with optional toppings, and serve immediately.
Notes
Storage and Freezing
- Leftovers can be stored in the refrigerator for up to 3 days.
- Uncooked dumplings freeze well and can be baked directly from frozen.