This viral Dumpling Bake is pure comfort in a pan: frozen dumplings, tender homemade chicken meatballs, and a creamy Thai-inspired coconut curry sauce that bubbles up golden and delicious. I first saw this trending online and thought, "There's no way something that easy tastes that good," but then I made it on a busy Wednesday night and we ate the whole pan. The sauce clings to every dumpling, the meatballs stay juicy, and the best part? It's mostly hands-off time in the oven while you set the table or collapse on the couch.
If you love one-pan meals that feel special, you'll also want to try my Marry Me Chickpeas for another creamy, flavor-packed dinner, or my Pineapple Chicken and Rice for a sweet-and-savory twist. And if you're planning a cozy gathering, start with my Pink Sauce Pasta for another crowd-pleaser.
Why You will Love This Dumpling Bake
It's ridiculously easy. Ten minutes of prep, then the oven does all the work.
Comfort food meets takeout vibes. The creamy curry sauce tastes like something you'd order from your favorite Thai restaurant.
Perfect for meal prep. It reheats beautifully, so you can make it on Sunday and eat it all week.
Crowd-pleasing. Even picky eaters love the familiar dumpling shape and the mild, creamy sauce.
Completely customizable. Use chicken, pork, or veggie dumplings, swap the protein in the meatballs, or dial the spice up or down.
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Dumpling Bake Ingredients
Dumpling Bake uses a mix of pantry staples and frozen dumplings to create a one-pan dinner that tastes like takeout.
See Recipe Card Below This Post For Ingredient Quantities
Sauce
- Garlic: Brings aromatic, savory depth to the sauce. Grating it finely helps it blend smoothly.
- Fresh ginger: Adds warmth and a subtle spicy kick that complements the curry paste.
- Unsweetened smooth peanut butter: Creates a rich, nutty base and helps thicken the sauce.
- Thai red curry paste: The flavor powerhouse of the sauce. Adds heat, depth, and authentic Thai flavor.
- Reduced-sodium soy sauce or tamari: Brings salty, umami richness. Tamari works if you need gluten-free.
- Rice vinegar: Adds a tangy brightness that balances the richness of the coconut milk.
- Honey: Balances the heat and acidity with a touch of sweetness.
- Lite coconut milk Makes the sauce creamy and luscious without being too heavy.
Meatballs
- Ground chicken: The base of the meatballs. Ground chicken keeps them light, but pork adds more flavor and richness.
- Fresh ginger: Adds a fresh, spicy note that echoes the sauce.
- Garlic: Brings savory depth to the meat.
- Honey: Adds a subtle sweetness that balances the tamari.
- Tamari : Seasons the meat and adds umami flavor.
- Green onions: Adds freshness and a mild onion flavor throughout the meatballs.
Dumplings
- Frozen dumplings: The star of the show. Use any kind you like from the freezer aisle.
Optional Toppings
- Chili crisp: Adds heat and crunch if you like things spicy.
- Sliced green onions: Fresh, bright garnish.
- Steamed rice: For serving alongside or underneath the bake.
how to make Dumpling Bake
Here's how to make this easy, comforting dumpling bake from start to finish.
- Preheat and prep: Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with cooking spray or a little oil.
- Make the sauce: In the baking dish, whisk together the grated garlic, grated ginger, peanut butter, red curry paste, soy sauce, rice vinegar, honey, and coconut milk until the sauce is smooth and well combined. Scoop out about ⅓ cup of the sauce and set it aside in a small bowl for drizzling later.
- Prepare the meatballs: In a medium bowl, combine the ground chicken, grated ginger, minced garlic, honey, tamari, and chopped green onions. Mix gently with your hands or a spoon until just combined. Don't overmix or the meatballs will be tough.
- Arrange dumplings and meatballs: Place the frozen dumplings in a single layer in the baking dish, nestled in the sauce. Don't stack them or they won't cook evenly. Roll about 2 tablespoons of the meat mixture into balls (you should get about 15 meatballs total) and nestle them between the dumplings.
- Add sauce and bake: Pour the remaining sauce over the dumplings and meatballs, making sure everything gets coated. Cover the dish tightly with aluminum foil and bake for 25 to 30 minutes, until the sauce starts bubbling around the edges.
- Finish baking: Remove the foil and bake for an additional 10 minutes, uncovered, until the dumplings are cooked through and the sauce is bubbling vigorously.
- Garnish and serve: Drizzle the reserved sauce over the top, sprinkle with sliced green onions, and add a spoonful of chili crisp if you like heat. Serve hot with steamed rice on the side or underneath.
Substitutions and Variations
Different protein: Use ground pork, turkey, or even plant-based ground meat for the meatballs.
Vegetarian version: Skip the meatballs and add extra dumplings, or use veggie dumplings and add cubes of tofu.
Spicier: Double the red curry paste or add extra chili crisp on top.
Milder: Use only 1 to 2 teaspoons of curry paste for a gentler flavor.
No peanut butter? Use almond butter, cashew butter, or tahini instead.
Full-fat coconut milk: Use regular coconut milk instead of lite for an even richer sauce.
Add veggies: Toss in some baby bok choy, sliced bell peppers, or snap peas before baking.
Equipment
- 9x13-inch baking dish: The perfect size for this recipe.
- Medium mixing bowl: For mixing the meatballs.
- Whisk: To combine the sauce smoothly.
- Measuring spoons: For precise seasoning.
- Knife and cutting board: For chopping the green onions and grating the ginger and garlic.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better as they sit.
Reheating: Reheat gently in the oven at 350°F for 15 to 20 minutes, covered with foil, or microwave individual portions in 1-minute intervals, stirring between each.
Freezer: You can freeze the baked dish for up to 2 months. Thaw overnight in the fridge before reheating.
Meal prep: This is perfect for meal prep. Portion it out with rice into containers for easy grab-and-go lunches.
Serving Suggestions
This creamy curry dumpling bake is delicious on its own, but here are a few ideas to round out the meal:
Over steamed rice: White rice, brown rice, or jasmine rice all work beautifully to soak up that creamy sauce.
With a side salad: A simple cucumber salad with rice vinegar and sesame oil adds a refreshing crunch.
Steamed veggies: Serve it with steamed broccoli, bok choy, or green beans on the side.
Spring rolls: Add some fresh spring rolls or crispy egg rolls for a full takeout-style spread.
If you're hosting a casual dinner, this pairs wonderfully with my Cheesy Taco Sticks as a fun appetizer, or serve it alongside Onion Ring Chips for a mix of flavors.
Expert Tips
Don't skip the reserved sauce. Drizzling that extra ⅓ cup on top at the end adds a fresh burst of flavor and makes everything look glossy and beautiful.
Use frozen dumplings straight from the freezer. No need to thaw them first. They'll steam perfectly in the sauce.
Don't overmix the meatballs. Mix just until combined. Overworking the meat makes them dense and tough.
Cover tightly with foil. This traps the steam and helps the dumplings cook through without drying out.
Check at 25 minutes. Ovens vary, so start checking at the lower end of the time range to make sure the sauce doesn't reduce too much.
Customize the spice level. Start with 1 tablespoon of curry paste and taste the sauce before baking. You can always add more, but you can't take it out.
FAQ
To make baked dumplings, arrange frozen dumplings in a single layer in a greased baking dish, pour a flavorful sauce over them (like this coconut curry sauce), cover tightly with foil, and bake at 400°F for 25 to 30 minutes. Remove the foil and bake for another 10 minutes to let the tops crisp up slightly. The steam from the sauce cooks the dumplings perfectly.
A baked dumpling is a dumpling that's cooked in the oven instead of being steamed, boiled, or fried. In recipes like this dumpling bake, frozen dumplings are baked in a sauce, which steams them while also creating a flavorful, bubbling dish. It's an easy, hands-off way to cook dumplings without needing a steamer or pot of boiling water.
Yes, absolutely. Baking dumplings is a healthier and easier alternative to frying. When baked in a sauce like this one, they steam and soften while the sauce bubbles around them. If you want a crispier texture, you can lightly brush the tops with oil and bake them uncovered for the last 10 minutes. They won't be as crispy as fried dumplings, but they'll still be delicious.
Yes, gyoza work perfectly for this dumpling bake. Gyoza are just a type of Japanese dumpling, so they'll cook the same way as other frozen dumplings. Use chicken, pork, or vegetable gyoza depending on your preference. The thin wrappers steam beautifully in the sauce and soak up all that flavor.
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Pairing
These are my favorite dishes to serve with Dumpling Bake
Dumpling Bake
Ingredients
Method
- Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.Prep
- Whisk together garlic, ginger, peanut butter, Thai red curry paste, soy sauce, rice vinegar, honey, and coconut milk in the baking dish until smooth. Remove ⅓ cup of sauce to a small bowl for drizzling later.
- In a medium bowl, combine ground chicken, ginger, garlic, honey, tamari, and green onions until just mixed.
- Arrange frozen dumplings in a single layer in the baking dish. Space them close together but avoid stacking.
- Form meat mixture into approximately 2-tablespoon meatballs and nestle between the dumplings. Repeat with remaining mixture (about 15 meatballs total).
- Pour the remaining sauce evenly over dumplings and meatballs. Cover tightly with foil and bake 25–30 minutes until sauce bubbles at edges.
- Remove foil and bake an additional 10 minutes until dumplings are cooked through and sauce is bubbling.
- Garnish with sliced green onions and optional chili crisp before serving.
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