A comforting dish that’s as easy to assemble as it is satisfying, these baked dumplings bring together tender vegetable dumplings and a fragrant red curry coconut sauce—all prepared directly in the baking dish. This hands-off method gives the dumplings time to soak up bold flavors while the vegetables soften into the sauce. It’s a streamlined, weeknight-friendly recipe that still feels special enough for guests.
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Why This Baked Dumpling Dish Works So Well
The baking method turns traditional dumplings into a cozy, spoonable meal without any pan-frying or steaming.
As the coconut milk gently simmers in the oven with red curry paste, ginger, and garlic, it creates a velvety sauce that coats each dumpling.
The vegetables layered throughout contribute freshness and a bit of texture, while the half-covered baking process ensures that the sauce reduces slightly without drying out the dumplings.
What Makes These Ingredients Stand Out
Coconut milk brings natural creaminess and helps carry the aromatics throughout the dish.
Red curry paste provides depth, warmth, and a touch of spice without overwhelming the palate. Fresh ginger and pressed garlic elevate the sauce, and bright red bell peppers offer color and sweetness. Spinach melts into the sauce, adding body and nutrients, while scallions give a crisp finishing note.
The frozen veggie dumplings work beautifully here because their wrapper softens in the oven, becoming almost pillow-like as it absorbs the curry sauce.
When to Serve This Dish
This is an ideal recipe for busy weeknights, comforting weekend dinners, or cozy nights when you want something flavorful with minimal effort.
It’s also a great dish for casual entertaining since it requires no last-minute stovetop work and can be served directly from the baking dish.
How to Make Baked Dumplings
Spread the frozen veggie dumplings in a lightly greased baking dish and scatter the sliced red bell pepper between them.
Whisk coconut milk with red curry paste, ginger, garlic, salt, and pepper until smooth, then pour it over the dumplings so they are nestled into the sauce. Add the spinach on top; it will wilt during baking. Cover the dish loosely with foil and bake until the sauce begins to bubble.
Halfway through the baking time, remove the foil so the sauce can thicken and the peppers can roast slightly. Once finished, top with chopped scallions and serve with sriracha to taste.
What Sets This Recipe Apart
Many dumpling recipes rely on steaming or pan-frying, but baking them directly in a spiced coconut sauce transforms them into something closer to a comforting casserole.
The dumplings cook gently, the sauce enriches every bite, and the hands-off method streamlines prep and cleanup.
The combination of Thai-inspired flavors with the ease of a one-dish bake makes this recipe both unique and practical.
Ideas for Variations
This recipe is adaptable to your preferences. You can add sliced mushrooms for earthiness or swap spinach for baby kale.
A sweeter red curry can be replaced with a spicier version if you enjoy extra heat. For a lighter result, stir in fresh lime juice after baking.
For added crunch, sprinkle toasted sesame seeds or crushed peanuts over the top before serving.
Leftover Tips
Leftovers reheat beautifully the next day, as the dumplings continue to absorb the sauce.
Warm them gently in the oven or on the stovetop with a splash of coconut milk if you’d like a looser consistency.
They also make an excellent lunch, and the flavors become even more pronounced after resting overnight.
Frequently Asked Questions About Baked Dumplings
No need to thaw. Frozen dumplings bake perfectly in the coconut curry sauce and maintain the ideal texture.
The sauce can be whisked together in advance, but assemble and bake just before serving so the dumplings stay tender.
Covering the dish for the first half of the baking time prevents the sauce from reducing too quickly. Removing the foil later encourages a slightly thicker finish.
The heat level depends on the curry paste and any sriracha added at the table. Using mild curry paste keeps the dish approachable.
If you enjoy experimenting, baked tofu cubes or shelled edamame can be added before baking without disrupting the recipe.
Other Recipe Recommendations
Share Your Creation
If you enjoy this dish as much as I do, I’d love for you to share your baked dumplings on Instagram or Facebook.
Tag me so I can see your version, and don’t forget to leave a comment and a star rating—I truly appreciate every single one.
Baked Dumplings
Creamy baked dumplings in a red curry coconut sauce made in one dish with frozen veggie dumplings, bell pepper, garlic, ginger, and spinach. Easy, flavorful, and perfect for weeknights.
Ingredients
- 8 oz frozen veggie dumplings
- 1 cup coconut milk
- 4 tbsp red curry paste
- ½ inch ginger, peeled and chopped
- 1 medium red bell pepper, sliced
- 2 cups spinach, packed
- 4 cloves garlic, pressed
- 3 scallions, chopped for garnish
- sriracha to taste
- salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Arrange the frozen dumplings in a lightly greased baking dish. Scatter the sliced bell pepper on top.
- Add coconut milk with red curry paste, ginger, garlic, salt, and pepper. Combine sauce evenly over the dumplings and top with the spinach.
- Bake for about 10 minutes. Then cover the dish loosely with foil and continue baking until the sauce bubbles and thickens, and the peppers soften, about 10–15 minutes longer.
- Garnish with scallions and serve with sriracha.
Nutrition Information:
Yield: 4 Serving Size: 3 dumplingsAmount Per Serving: Calories: 523Total Fat: 39gSaturated Fat: 4gUnsaturated Fat: 35gCholesterol: 0mgSodium: 482mgCarbohydrates: 22gFiber: 11gSugar: 5gProtein: 26g