Name: Baked Dumpling Curry Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian Fusion
Ingredients: 1 can (13.5 fl oz / 400 ml) coconut milk; 3 tablespoons red curry paste; 2 tablespoons low sodium soy sauce; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 teaspoon sesame oil; 1 large garlic clove, grated; 1 small cube of ginger, grated; 20 frozen veggie dumplings; 2 bok choy bulbs, chopped; 1 zucchini, sliced; Garnish: sesame seeds, sliced green onions, cilantro/coriander, chili crisp oil; White jasmine rice or noodles, for serving

The moment you open the oven and catch a whiff of fragrant coconut and spicy red curry mingling with golden baked dumplings, you know you’re in for something special. This Baked Dumpling Curry Recipe blends comfort, vibrant flavors, and ease in one delicious, one-pan meal that both your kitchen and tastebuds will thank you for.

A round pan filled with a creamy orange sauce, containing about ten dumplings arranged in a single layer. The dumplings are lightly golden with ruffled edges, partly submerged in the sauce. The sauce has dark red chili oil spots and chopped green onions sprinkled on top, along with some green leaves floating in it. Around the pan are fresh spinach leaves, a white cutting board with chopped green onions, a jar with dark chili paste, and measuring spoons. The whole scene is set on a white marbled surface with a beige oven mitt nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Dumpling Curry Recipe
Top Tip
How to Serve Baked Dumpling Curry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Dumpling Curry Recipe

Why You'll Love This Recipe

I still remember the first time I tried this Baked Dumpling Curry Recipe — the balance of creamy coconut, warming red curry, and those dumplings baked to tender perfection had me hooked. What’s really great about this dish is how it comes together mostly in one pan, making it fantastic for busy weeknights or impressing friends without fuss.

Simple One-Pan Meal: Everything cooks together, so minimal clean-up but maximum flavor.
Customizable Ingredients: You can easily swap veggies or dumpling types to suit what you have or like.
Flavor-Packed Sauce: The rich red curry broth with coconut milk is fragrant and comforting without being overwhelming.
Perfect for All Skill Levels: Whether you’re a kitchen newbie or a seasoned cook, this recipe is forgiving, quick, and rewarding.

Ingredients & Why They Work

This Baked Dumpling Curry Recipe thrives on a small but powerfully complementary list of ingredients. The luscious coconut milk tones down the heat of the red curry paste while giving a creamy texture, and fresh aromatics like garlic and ginger add zest without overpowering.

Flat lay of fresh whole garlic clove, small cube of fresh ginger, two fresh bok choy bulbs with vibrant green leaves, one fresh green zucchini sliced in half, a cluster of frozen dumplings with thin translucent wrappers, a small white ceramic bowl of creamy coconut milk, a small white ceramic bowl of deep red curry paste, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of light rice vinegar, a small white ceramic bowl of golden honey, a small white ceramic bowl of amber sesame oil, scattered raw white sesame seeds, a few bright green sliced spring onions, fresh cilantro sprigs, small white ceramic bowl with red chili crisp oil, and a neat mound of fluffy white jasmine rice all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Coconut Milk: Adds creaminess and a slight sweetness to the curry, balancing spice with richness.
Red Curry Paste: The backbone of the flavor—adjust how much you add to control the heat level.
Soy Sauce: Brings umami and depth; low sodium versions help you manage saltiness.
Rice Vinegar: Adds acidity that brightens the curry broth and keeps flavors lively.
Honey or Sugar: Just a touch of sweetness to round out the flavors beautifully.
Sesame Oil: Infuses a gentle nuttiness that pairs famously with Asian-inspired dishes.
Fresh Garlic & Ginger: Crucial for that fresh aromatic boost that canned pastes can sometimes miss.
Dumplings: I love using frozen veggie dumplings because they bake well and add a comforting texture.
Bok Choy & Zucchini: Fresh veggies that soak up curry flavors while adding crunch and freshness.
Garnishes: Sesame seeds, green onions, cilantro, and chili oil add extra layers of taste and color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Baked Dumpling Curry Recipe is how easy it is to tailor. Whether you’re avoiding gluten, want more veggies, or like it extra spicy, you can tweak it to your liking and still get fabulous results.

Variation: I’ve swapped out bok choy for kale or spinach when that’s what I have on hand—both soak up the curry beautifully. I also like using chicken or pork dumplings for a heartier meal.
Spice Level: Adjust red curry paste quantity or add a splash of chili crisp oil at the end to dial up heat without losing balance.
Vegan/Dairy-Free: This recipe is naturally vegan if you pick dumplings without egg or dairy, and coconut milk keeps it creamy without any actual dairy.

Step-by-Step: How I Make Baked Dumpling Curry Recipe

A white bowl filled with a serving of white rice on the right side, topped with a light orange creamy sauce that slightly mixes with the rice. On the left side of the bowl, there are five golden-brown dumplings in the same sauce, showing crispy edges and a soft texture inside. The dumplings are garnished with green chopped scallions, white sesame seeds, and fresh cilantro leaves. The bowl is placed on a white marbled surface with a pair of wooden chopsticks with blue and white patterned handles beside it. Below the bowl, a white tray holds more dumplings in the same orange sauce, garnished similarly with scallions and cilantro. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Flavor Base

In a large baking dish (about 12 x 8 inches), I pour in the coconut milk, then add the red curry paste, soy sauce, rice vinegar, honey, and sesame oil. Instead of dumping it in haphazardly, I whisk everything together until smooth. This little step ensures there are no clumps of paste hiding in your sauce. Then I grate fresh garlic and ginger straight into the mix for a hit of brightness and depth.

Step 2: Add the Veggies and Dumplings

Next, chop your bok choy and zucchini or any other vegetables you love. Stir them into the broth so they’re nicely coated with those curry flavors. Then, place your frozen dumplings on top—make sure they’re spaced out and gently pressed into the liquid but still showing a bit of their tops. Spoon a little extra broth over the dumplings to keep them juicy.

Step 3: Bake Until Bubbling and Beautiful

Cover the dish tightly with foil and pop it into your preheated 400℉ (200℃) oven. Bake for 20 minutes covered so the dumplings steam and absorb all those wonderful flavors. Then take the foil off and bake for another 5-10 minutes to get a slight crisp on top and let the broth bubble up deliciously. Keep an eye on it—once the tops look golden and the sauce is bubbling, it’s ready.

Top Tip

From my kitchen to yours, here are a few little secrets I’ve picked up while making this Baked Dumpling Curry Recipe—these tips really take it from good to great.

Use Fresh Aromatics: Always grate fresh garlic and ginger instead of using pre-minced. It makes the broth pop!
Don’t Overlap Dumplings: Give your dumplings space in the dish so they bake evenly and crisp up nicely on top.
Add a Splash of Water: If you’re planning to serve over rice or noodles, I like adding a quarter cup of water to make the broth a little more soupy and saucy.
Watch the Final Bake: Removing the foil for the last 5-10 minutes is key to getting that perfect golden touch without drying out the dumplings.

How to Serve Baked Dumpling Curry Recipe

Baked Dumpling Curry - Serving Suggestion

Garnishes

I love topping mine with toasted sesame seeds, sliced green onions, fresh cilantro, and a drizzle of chili crisp oil for a little heat and crunch. These add layers of texture and flavor that make each bite exciting, plus they look gorgeous on the plate.

Side Dishes

This dish shines served over fluffy white jasmine rice or chewy noodles, both of which soak up that spicy coconut curry broth perfectly. Sometimes I’ll throw together a quick cucumber salad or pickled veggies on the side for a refreshing contrast.

Creative Ways to Present

For a dinner party, I like to present this Baked Dumpling Curry Recipe in individual ramekins or small bowls, garnished with herb sprigs and a wedge of lime on the side. Sometimes I arrange the dumplings artistically in the dish before pouring the curry broth—turns a simple meal into a centerpiece!

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool completely, then transfer the curry and dumplings into an airtight container. It keeps well in the fridge for up to 3 days—and trust me, the flavors deepen overnight, making leftovers even more delicious.

Freezing

Freezing isn’t my go-to with this dish because dumplings can lose some texture after thawing. However, if you want to freeze portions, flash freeze the baked dumplings separately before adding to the curry broth. Then freeze the broth alone. Reheat separately for best texture retention.

Reheating

I reheat leftovers gently on the stovetop over low-medium heat, stirring occasionally to prevent sticking. Adding a splash of water or broth helps loosen the sauce. Microwaving works too, just keep an eye so the dumplings don’t dry out.

Frequently Asked Questions:

Can I use fresh dumplings instead of frozen?

Absolutely! Fresh dumplings work beautifully; just watch the baking time—they may cook a bit faster than frozen ones. Keep an eye on the broth to avoid burning.

How spicy is this Baked Dumpling Curry Recipe?

The spice level depends on how much red curry paste you add. I usually start with 2 tablespoons for moderate heat and add more if you love it spicier. You can always adjust with chili crisp oil when serving.

Can I make this recipe gluten-free?

Yes! Just choose gluten-free dumplings and double-check your soy sauce is gluten-free. The rest of the ingredients are naturally gluten-free, making this an easy swap for those with dietary needs.

What can I substitute for bok choy?

Great alternatives include kale, spinach, or even Swiss chard. These leafy greens soak up the curry and add wonderful texture—just make sure to adjust cooking time as some veggies cook faster than others.

Final Thoughts

This Baked Dumpling Curry Recipe has definitely earned a spot in my regular rotation—it’s comforting, vibrant, and easy to make no matter what your week looks like. I hope you enjoy making it as much as I do and find your own little twists along the way. Trust me, once you try it, it’s going to be one of those go-to dishes you want to share with everyone you know.