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A cast iron skillet filled with arranged pan-fried dumplings in creamy coconut sauce, garnished with herbs, sesame seeds, and lime wedges, surrounded by rice, sauces, and chopsticks.
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One Pan Coconut Curry Dumpling Bake Recipe

That viral 3-ingredient dumpling bake? This is the upgraded version. 🥟 Chili crisp + lime zest + coconut curry = the dumpling upgrade that's worth the extra work. TCrispy-bottomed potstickers baked in coconut curry sauce with bloomed Thai red curry paste, then hit with chili crisp heat and lime brightness. It's perfect for when you want something that LOOKS impressive but is secretly just frozen dumplings working overtime
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer, dinner, Main Course
Cuisine: American, asian, Thai
Servings: 4 servings
Calories: 711kcal
Author: Kita Roberts

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.
    A pair of tongs holds a cooked dumpling above a cast iron skillet to show the crispy bottom with several other dumplings inside the pan.
  • 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 separate
    The aroma smells nutty and fragrant, not raw
  • Add the garlic and ginger. Cook 30 seconds, just until aromatic.
    A cast iron skillet on a stovetop with red curry paste, minced ginger, and garlic; fresh cilantro and garlic are beside the skillet.

Build and thicken the sauce

  • Stir in coconut milk, chicken stock, and soy sauce.
    A hand pours coconut milk from a glass measuring cup into a cast iron skillet with a red curry paste mixture, with herbs and garlic nearby.
  • 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.
    A person stirs a creamy, coconut curry sauce in a black cast iron skillet with a wooden spoon; herbs and garlic are nearby.

Return dumplings + bake

  • Nestle the dumplings back into the skillet. The sauce should come about halfway up the dumplings, not fully cover them.
    A cast iron skillet filled with dumplings arranged in a creamy coconut curry sauce, with fresh herbs and garlic visible nearby on a light kitchen surface.
  • 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.
    Cast iron skillet filled with cooked dumplings in a creamy coconut sauce, garnished with chili oil, placed on a light stone surface.

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.
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Nutrition

Serving: 1g | Calories: 711kcal | Carbohydrates: 76g | Protein: 14g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 1223mg | Potassium: 281mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1781IU | Vitamin C: 26mg | Calcium: 104mg | Iron: 7mg