Description
This Easy One-Pan Dumplings recipe combines the rich flavors of coconut milk and red curry paste with savory dumplings baked to golden perfection. Topped with fresh green onion, cilantro, chili oil crunch, and sesame seeds, it offers a simple yet flavorful meal ready in under 30 minutes.
Ingredients
Scale
Sauce Ingredients
- 1 can (13.5 ounces) coconut milk
- 2 Tablespoons red curry paste
- 2 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- ¼ teaspoon ground ginger
Dumplings
- 1 bag (16 ounces) refrigerated or frozen dumplings (use your favorite kind)
Garnishes
- Sliced green onion
- Chili oil crunch
- Cilantro
- Sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the dumplings in the sauce.
- Make the Sauce: In a 9×13-inch baking dish, combine the coconut milk, red curry paste, minced garlic, low-sodium soy sauce, and ground ginger. Whisk everything thoroughly until the sauce is smooth and well combined.
- Arrange Dumplings: Evenly place the refrigerated or frozen dumplings over the sauce in the baking dish. Spoon some of the sauce over the dumplings to ensure they’re well coated.
- Bake: Bake the dish uncovered in the preheated oven for 15 to 20 minutes or until the dumplings turn golden and the sauce is bubbly. If using frozen dumplings, add a few extra minutes to the baking time as needed to cook through.
- Garnish and Serve: Remove the dish from the oven carefully. Sprinkle sliced green onion, chili oil crunch, fresh cilantro, and sesame seeds over the top. Serve the dish warm and enjoy the layers of flavor.
Notes
- If using frozen dumplings, extend the baking time by 3-5 minutes to ensure they are cooked through.
- For a spicier dish, add extra red curry paste or chili oil crunch to taste.
- You can substitute soy sauce with tamari for a gluten-free version.
- This dish pairs well with steamed rice or a light cucumber salad for a complete meal.
