Viral Dumpling Bake (Easy 1-Pan Dinner Recipe) | Elizabeth Rider

This one-pan dumpling bake is the weeknight dinner hack you’ll want on repeat. It’s easy, cozy, and ready in around 30 minutes.

If you’re tired of staring into the fridge at 5 p.m. wondering what to make, this one’s for you. Frozen dumplings, coconut milk, and a handful of pantry staples come together to create a saucy, flavorful bake that feels restaurant-worthy, but takes very little effort. The red curry sauce (or miso if you prefer a milder version) adds depth and creaminess, while bok choy brings a pop of freshness.

The best part? You build it all in one pan. No extra dishes, no complicated steps. Just whisk, layer, bake, and dinner’s done

1-Pan Dumpling Recipe Benefits

• One-pan magic: No extra pots or pans, just mix, bake, and serve.
• Fast & fuss-free: Ready in 30 minutes from start to finish.
• Healthy comfort: Bok choy adds nutrients and freshness to balance the creamy sauce.
• Customizable: Use any dumplings that suit your preferences. Use red curry or miso, soy sauce or tamarind, honey or coconut sugar. This recipe is forgiving and flexible.
• Choose your texture: Bake covered for soft dumplings, or uncovered for a golden, crisp top.

This is a semi-homemade dinner. More of an assembly than a recipe, it’s great for busy nights or weekend afternoons when everyone is hungry but you don’t want to spend a lot of time in the kitchen.

Dumpling Bake Ingredients

• 1 (13.5-ounce) can coconut milk
• 1 tablespoon red curry paste (or miso paste)
• 2 teaspoons toasted sesame oil
• 1 tablespoon rice vinegar
• 3 tablespoons soy sauce (or tamari or coconut aminos)
• 2 tablespoons honey (or brown sugar or coconut sugar)
• 2 cloves garlic, grated
• 1 teaspoon grated fresh ginger
• 2 bunches bok choy, trimmed and roughly chopped (or kale)
• 1 (16- to 20-ounce) bag frozen dumplings (any variety)
• 2 green onions, thinly sliced, for serving
• Optional for topping: Chili crisp, toasted sesame seeds, cilantro, lime wedges

How to Make the Viral Dumpling Bake

1. Preheat the oven to 400°F.
2. In a 9×13-inch baking dish, whisk together the coconut milk, red curry paste, sesame oil, rice vinegar, soy sauce, honey, garlic, and ginger until smooth and combined.
3. Add the bok choy, tossing gently to coat it in the sauce. Nestle the frozen dumplings into the mixture, spacing them evenly.
4. Cover the dish for soft, tender dumplings or leave uncovered for a crisper top.
5. Bake for 20 to 30 minutes, until the sauce is bubbling and the dumplings are hot in the center and cooked to your liking (all ovens vary).
6. Top and serve: Sprinkle with green onions and/or cilantro and sesame seeds, then drizzle with chili crisp or hot sauce. Serve hot, with steamed rice if desired.

Recipe Variations & Swaps

• Make it mild: Swap red curry paste for white miso for a subtle umami flavor. If you don’t have either of these, you can leave it out.
• Make it spicy: Add an extra tablespoon of chili crisp or a splash of sriracha to the sauce.
• Add protein: Stir in shredded rotisserie chicken or tofu cubes before baking.
• Boost veggies: Toss in mushrooms, shredded carrots, or baby spinach for extra fiber.

This recipe is endlessly flexible. Use your favorite dumplings (pork, veggie, chicken, shrimp, tofu, etc.), adjust the spice level with chili crisp or hot sauce, and serve it as is or with a side of steamed rice to soak up every drop of sauce.

Serving Ideas

This bake is hearty enough on its own, but it’s extra satisfying with:

Storage & Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a 350°F oven for 10 minutes or in the microwave until hot.
• Freezer: Not recommended once baked because the dumplings lose texture.

Leftovers reheat beautifully the next day—the flavors deepen overnight, and the sauce thickens into an even creamier base. Reheat gently in the oven or microwave until warmed through.

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