What kind of dumplings work best?

Any vegan frozen dumplings work beautifully! Try vegetable gyoza, tofu and vegetable dumplings, vegan potstickers, or even vegan wontons. We love using store-bought brands like Trader Joe's, Bibigo, or what we can find at our local Asian grocery store.

Can I adjust the spice level?

Absolutely! Red curry paste varies in heat by brand. Start with 2 tablespoons if you're sensitive to spice, or go up to 4 tablespoons if you love heat. You can always add more at the end, but you can't take it away!

Can I substitute the bok choy?

Yes! Try spinach, kale (tough stems removed), napa cabbage, baby corn, snap peas, or bell peppers. Heartier greens like kale may need a few extra minutes to cook.

Can I make this ahead?

You can whisk the curry sauce together and chop the bok choy up to a day in advance, but we recommend assembling and baking the dish fresh for the best texture.

Can I double this recipe?

Yes! Use a 9x13-inch baking dish and increase the number of dumplings to 30-36. Keep the baking time the same, but check for doneness; you may need an additional 5 minutes.

It can be! Use tamari instead of soy sauce and make sure your dumplings are gluten-free. Check your red curry paste label as well - most are gluten-free, but always verify.

Red Curry Dumpling Bake

Name: Red Curry Dumpling Bake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 can (14.5 oz) full-fat coconut milk; 3 tablespoons red curry paste; 2 tablespoons soy sauce; 1 tablespoon sugar; 1 tablespoon rice wine vinegar; 1 tablespoon sesame oil; 2 cloves garlic, grated; 2 teaspoons ginger, grated; 1 cup bok choy, chopped; 18 frozen dumplings of choice (do not thaw); Juice of 1 lime; 2 scallions, thinly sliced; Toasted sesame seeds

Description

This Red Curry Dumpling Bake is comfort food at its finest! Our take on the viral internet recipe, these frozen dumplings are baked in a creamy, spicy coconut red curry sauce with bok choy, then finished with fresh lime and scallions. It’s a one-dish dinner that’s ready in just 30 minutes with minimal effort and maximum flavor.

Ingredients

1 can (14.5 oz) full-fat coconut milk
3 tablespoons red curry paste
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 cloves garlic, grated
2 teaspoons ginger, grated
1 cup bok choy, chopped
18 frozen dumplings of choice (do not thaw)
Juice of 1 lime
2 scallions, thinly sliced
Toasted sesame seeds

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Instructions

Preheat your oven. Set it to 400°F and let it reach temperature while you prepare.
Make the curry sauce. In an 8×8-inch baking dish (or similar size), combine the coconut milk, red curry paste, soy sauce, sugar, rice wine vinegar, sesame oil, grated garlic, and grated ginger. Whisk everything together vigorously until the curry paste is completely dissolved and the sauce is smooth and uniform. There shouldn’t be any clumps of curry paste.
Add the bok choy. Stir in the chopped bok choy, making sure it’s evenly distributed throughout the sauce.
Nestle in the dumplings. Add the frozen dumplings directly from the freezer (no need to thaw!) and arrange them in a single layer in the sauce. Use a spoon to gently press them down until they’re partially submerged, then spoon some curry sauce over the tops of the dumplings. This helps them cook evenly and absorb flavor.
Cover and bake. Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. The dumplings will steam under the foil, cooking through while absorbing the curry flavor.
Uncover and crisp up. Remove the foil and bake for an additional 10 minutes. This allows the tops of the dumplings to get slightly crispy and golden, and helps the sauce reduce and thicken slightly.
Finish and serve. Remove from the oven and immediately squeeze fresh lime juice over the entire dish. Sprinkle with thinly sliced scallions and toasted sesame seeds.
Enjoy! Serve hot over steamed rice, spooning the curry sauce generously over everything.

Notes

Dumpling options: Any vegan frozen dumplings work – gyoza, potstickers, vegetable dumplings, etc. Do not thaw before baking.
Spice level: Thai red curry paste is widely available in most grocery stores (look in the Asian aisle), but brands vary in spiciness, so start conservatively if you’re heat-sensitive. We like to use the Thai Kitchen Red Curry Paste. Adjust to your heat preference by using 2-4 tablespoons of red curry paste, depending on the brand’s spiciness.
Gluten-free: Use tamari instead of soy sauce and gluten-free dumplings.
Vegetable additions: Try spinach, kale, snap peas, or bell peppers in place of or in addition to bok choy.
Storage: Refrigerate leftovers for up to 3 days. The dumplings will absorb more sauce as they sit, making them even more flavorful and softer in texture.
Reheating: Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire dish, covered with foil, in a 350°F oven for 15-20 minutes, until warmed through. Add a splash of coconut milk or water if the sauce has thickened.
Freezing: We don’t recommend freezing this dish after baking, as the dumplings can become mushy when reheated from frozen.

Prep Time: 5 Minutes
Cook Time: 30 Minutes