We’re crushing hard on the viral dumpling bake recipe that’s everywhere right now – the one that’s basically frozen dumplings with coconut milk and curry paste. So, we decided to amp it up, deepen the flavors, and make it even better.
This version takes the same brilliant frozen-dumplings-in-the-oven concept and gives it depth. You bloom Thai red curry paste to give the coconut curry sauce real aromatics. And sprinkle on chili crisp and lime that add heat and brightness. Yeah, it’s more than three ingredients, but it’s also something you’ll crave over and over, not just make once because it’s trending.
We did keep it quick and easy, though. You sear the frozen dumplings until golden, whip up the sauce, then let the oven finish the work. Thirty minutes, mostly hands-off, one skillet. Now we’re talking.
🔪 Ingredients for Coconut Curry Dumplings
Dumplings
- Frozen dumplings (potstickers) – Pork or chicken both work. You want enough to fill a 12-inch skillet in a snug single layer. Lined up like little soldiers next to one another, but not stacked on top of each other.
- Neutral oil – Avocado or canola. This is about browning, not flavor.
Coconut Curry Sauce
- Thai red curry paste – Adjust heat to taste.
- Garlic & fresh ginger – Grated so it melts into the sauce.
- Full-fat coconut milk – Non-negotiable. Full-fat helps to thicken the sauce.
- Chicken stock – Loosens the sauce just enough.
- Soy sauce
To Finish
- Chili crisp – As much as you dare.
- Lime zest (and wedges if you want) – Brightness cuts the richness.
- Fresh cilantro – Optional but recommended.
- Sesame seeds – Light touch. This is simply a garnish.
Equipment
- 12-inch cast-iron or oven-safe skillet
- Microplane or fine grater
- Spatula
📝 Step-by-Step Instructions: How to Make a Coconut Curry Dumpling Bake
- Sear the dumplings
- Heat oil in your skillet over medium-high.
- Add the frozen dumplings, flat-side down, in a single layer.
- Cook for 3–4 minutes until the bottoms are deeply golden and audibly crisp when you tap them.
- Flip and cook 1–2 minutes more to set the second side. Then set them aside.
- Bloom the curry paste
- Drop the heat to medium.
- Add oil, then curry paste, and cook 60–90 seconds, stirring constantly, until the color darkens and oil starts to separate. It should smell nutty and fragrant.
- Add garlic and ginger. Cook for another 30 seconds, just until aromatic.
- Build the sauce
- Whisk in the coconut milk, chicken stock, and soy sauce.
- Bring to a gentle simmer and cook for 3–5 minutes.
- The sauce should lightly coat the back of a spoon.
- Too thick? Splash in a bit of stock. Too thin? Simmer another minute or two.
- Bake
- Nestle dumplings back into the sauce.The sauce should come halfway up, not cover them.
- Carefully transfer the skillet to the oven.
- Bake for 12–15 minutes, uncovered, until bubbling and glossy. The dumplings are done when they’re hot through the center and the wrappers look slightly translucent, not chalky.
- Finish
- Spoon chili crisp over the top, if desired. Add lime zest, cilantro, and sesame seeds.
- Taste. Finish with flaky salt if needed.
- Serve straight from the skillet while it’s still hot.
- Why sear first? Dumplings need direct heat to develop flavor. Baking alone steams them into submission.
- Why full-fat coconut milk? Fat emulsifies with curry paste and thickens naturally. Light versions break and thin out.
- Why halfway submerged? You get tender bottoms and exposed tops that stay toothsome.
🔄 Substitutions & Variations
- Vegetable dumplings: Work fine. Use vegetable stock instead of chicken stock.
- Green curry paste: Milder, slightly sweeter, still solid.
- Add-ins: Baby spinach or snap peas can be folded in right before baking.
💡 Meat Nerd Tips
- Frozen dumplings go straight from freezer to pan. No thawing. Ever.
- If your sauce coats a spoon before baking, it’ll cling after. That’s the test.
- Color matters. Pale dumplings = bland bake.
🍽️ What to Serve with the Viral Dumpling Bake
- Serve as-is with extra chili crisp at the table.
- Spoon over steamed jasmine rice to stretch it.
- Cold beer or something citrusy in a glass doesn’t hurt.
🧊 Storage & Make Ahead
- Store leftovers airtight in the fridge up to 3 days.
- Reheat gently on the stove or in a low oven. Microwave works, but you’ll lose crisp edges.
- Not a great freezer leftover—this one’s best fresh.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
One Pan Coconut Curry Dumpling Bake Recipe
Recommended Equipment
- 12-inch cast-iron or oven-safe skillet
- Microplane or fine grater
- Spatula
Ingredients
For the Baked Dumplings
- 1½ lb frozen dumplings potstickers; pork or chicken – Enough to fill a 12-inch skillet in a snug single layer
- 1½ tbsp neutral oil avocado or canola
Coconut Curry Sauce
- 1 tbsp neutral oil
- 3 tbsp Thai red curry paste Use 2½ tbsp if you’re spice-sensitive; add more to taste
- 2 cloves garlic grated
- 1 tsp fresh ginger grated
- 13.5 oz can full-fat coconut milk
- ½ cup chicken stock plus more only if needed
- 1½ tbsp soy sauce
For Garnish
- Chili crisp to taste
- 1 lime zested
- Fresh cilantro chopped
- Multicolor sesame seeds
Instructions
Sear the dumplings
- Preheat oven to 400°F.
- Heat 1½ tablespoons oil in a 12-inch cast-iron or oven-safe skillet over medium-high heat.
- Add frozen dumplings in a single layer, flat side down.
- Cook 3–4 minutes until the bottoms are deeply golden.
- Flip and cook 1–2 minutes more just to set the second side. Transfer dumplings to a plate.
Bloom the curry paste
- Lower the heat to medium. Add one tablespoon of oil and swirl to coat the bottom of the pan.
- Add curry paste and cook 60–90 seconds, stirring constantly, until: The color deepens slightly the oil begins to separateThe aroma smells nutty and fragrant, not raw
- Add the garlic and ginger. Cook 30 seconds, just until aromatic.
Build and thicken the sauce
- Stir in coconut milk, chicken stock, and soy sauce.
- Bring to a gentle simmer and cook 3–5 minutes, stirring occasionally, until the sauce lightly coats the back of a spoon.
- Taste and adjust salt if needed. If the sauce looks too thick, add a splash of stock. If it’s thin, simmer another minute.
Return dumplings + bake
- Nestle the dumplings back into the skillet. The sauce should come about halfway up the dumplings, not fully cover them.
- Transfer skillet to the oven and bake for 12-15 minutes, uncovered, until the dumplings are cooked through and the sauce is bubbling and thickened.
Finish and serve
- Top generously with chili crisp, lime zest, cilantro, and a sprinkle of multicolored sesame seeds. Finish with flaky sea salt if needed.
- Serve hot, straight from the skillet.
Notes
- Full-fat coconut milk only. Light coconut milk won’t thicken the same and can taste watery.
- Don’t skip the sear. Baking alone steams dumplings and turns them soft instead of crisp-tender.
- Sauce consistency check: If it coats a spoon before baking, it’ll cling after baking.
- Spice control: Curry paste heat varies by brand. Start with 2 1/2 tbsp, then add more next time if you want it louder.
- Dumplings are ready when they’re hot through and the wrappers look slightly translucent, not chalky.
- Sauce is right when it’s glossy and bubbling at the edges and clings to dumplings when spooned.
Nutrition
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❓ FAQs
Yes. This recipe was built as an upgrade to the viral Trader Joe’s dumpling bake. Any frozen potstickers or dumplings work, but pork or chicken dumplings give the best flavor and texture.
No. Cook them straight from frozen. Thawing releases moisture and prevents proper browning, which is key for flavor and structure in this bake.
Searing creates a crisp, golden base and adds flavor. If you skip this step, the dumplings steam in the sauce and turn soft instead of crisp-tender.
The dumplings are done when they’re hot all the way through and the wrappers look slightly translucent, not chalky. The sauce should be bubbling and glossy around the edges.
Thai red curry paste works best for balance and richness. Heat levels vary by brand, so start with less if you’re spice-sensitive and adjust next time.
Most often, it’s because light coconut milk was used or the curry paste wasn’t cooked long enough. Use full-fat coconut milk and bloom the curry paste until fragrant and slightly oily before adding liquids.
You can sear the dumplings and make the sauce a few hours ahead, then assemble and bake just before serving. Fully baked leftovers reheat well, but the dumplings lose some crispness.
