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Close-up of baked dumplings in a creamy sauce, topped with chili oil, sesame seeds, sliced green onions, and lime wedges.
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Baked Coconut Curry Dumplings

A creamy coconut curry dumpling bake made with frozen dumplings, green curry paste, and coconut milk. This easy one-pan dinner is rich, flavorful, and perfect for busy nights.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian Fusion
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 369kcal
Author: Kristen Wood

Ingredients

  • 1 13.5-ounce can full-fat coconut milk
  • 3 tablespoons Thai green curry paste
  • 1 tablespoon soy sauce or coconut aminos
  • 1 teaspoon maple syrup
  • 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
  • 2 cloves garlic minced
  • 1/2 cup vegetable broth
  • 1 cup chopped greens of choice spinach, arugula, or baby bok choy are great choices
  • 1 10-12 ounces frozen dumplings or potstickers I like to use Feel Good Foods gluten-free vegan potstickers
  • juice of 1/2 lime or 1 tablespoon lime juice
  • green onion chopped, optional garnish
  • sesame seeds optional garnish
  • drizzle of chili oil optional garnish
US Customary - Metric

Instructions

  • Preheat the oven to 400°F. In a 9 x 13" rectangular baking dish, whisk together the coconut milk, green curry paste, soy sauce, maple syrup, ginger, garlic, and vegetable broth until smooth.
    Close-up of a brownish clump resembling baked dumplings and small yellowish-white particles floating in cloudy, off-white liquid inside a container.
  • Stir in the greens.
    Chopped fresh greens and minced garlic on a white surface, with some liquid and seasonings visible—perfect ingredients for savory baked dumplings.
  • Nestle the frozen dumplings into the sauce in a single layer (tops peeking out slightly).
    A white baking dish contains pieces of raw fish on top of a creamy, herb-filled sauce, alongside baked dumplings, placed on a wooden surface.
  • Bake uncovered for 30-35 minutes, until the sauce is bubbling and the dumplings are heated through. If you want a little crisp, broil for 2–3 minutes at the end.
    Several baked dumplings are arranged in a creamy, light brown sauce inside a baking dish.
  • Finish with lime juice, and optionally garnish with green onion, sesame seeds, and a drizzle of chili oil before serving. Enjoy!
    Baked dumplings in a creamy sauce topped with chili oil, sesame seeds, chopped green onions, and lime wedges.

Video

Notes

Storage and Reheating 
Store leftovers in an airtight container, then store in the refrigerator for up to 3 days. Alternatively, you can make the sauce about 3 days ahead, store it in the fridge, and then combine it just before serving. I don’t recommend freezing the dumplings with the sauce since the texture of the dish might change once it’s thawed.
Reheat either on the stovetop or in the microwave. Add liquid like coconut milk, a splash of water, or broth to help loosen the sauce if it’s too thick. 

Nutrition

Serving: 1serving | Calories: 369kcal | Carbohydrates: 27g | Protein: 10g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 618mg | Potassium: 289mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1953IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 5mg
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