Viral One-Pan Baked Dumplings (Easy Dumpling Bake)

This one-pan baked dumplings recipe went viral for a reason. It's the definition of a low-effort, high-reward meal. Frozen dumplings bake right in a creamy coconut red curry sauce with spinach, so you get tender dumplings and a silky, spoonable broth without steaming, frying, or standing over the stove. Cover, bake, and finish with toppings for an easy dumpling bake that tastes like takeout, only fresher. I’ve recreated other viral TikTok recipes that have been hits, like my Costco Chicken Scallion Rice and Biscoff Yogurt Cheesecake, so you know this dumpling bake is the best version.

Why You'll Love These Baked Dumplings

I tried this dumpling bake for the same reason everyone else did: it kept popping up on TikTok, and it looked almost too easy to be that good. But once I made it, I got it. It’s one of those recipes where you do basically nothing and still end up with a dinner that tastes like you ordered it from your favorite spot. The dumplings come out tender and juicy, the coconut curry turns silky and spoonable, and the whole pan smells incredible the second you pull the foil off.

What I love most is how foolproof this is. I adapted this recipe from the ones on TikTok and the Trader Joe's dumpling bake to make it convenient and easy. Frozen dumplings are already seasoned and portioned, so you’re starting with something that’s hard to mess up. Coconut milk makes the sauce rich without needing cream, red curry paste adds instant depth, and baking everything together means the dumplings absorb the flavor as they cook. It tastes like it simmered for hours, but it’s really just a quick mix-and-bake situation.

And it’s the kind of recipe that fits real life. You can make it on a busy weeknight, but it still feels a little special once you pile on the toppings. Chili crisp, scallions, cilantro, and sesame seeds take it from “easy dinner” to “I should’ve made a double batch.” It's delicious all by itself, or paired with something like this spicy Asian cucumber salad.

Plus, you can switch it up every time, different dumplings, more spinach, mushrooms, bell peppers, whatever you’ve got. The sauce is so good you’ll end up spooning it over rice the next day and calling it lunch. 

Baked Dumplings Ingredients You'll Need

• 1 (14-ounce) can lite coconut milk - Lite keeps it a little lighter but still creamy. If you want it richer, full-fat coconut milk is amazing here and makes the sauce thicker.
• 1 tablespoon Thai red curry paste - This is where most of the flavor comes from. Brands vary in heat and saltiness, so you can start with 1 tablespoon and adjust next time if you want it spicier.
• 3 tablespoons soy sauce - Adds salt and umami. If you're using a saltier dumpling filling, you can slightly reduce it.
• 2 teaspoons lime juice
• 2 teaspoons sesame oil - Adds that toasted, nutty flavor that makes it taste like a finished dish. Use toasted sesame oil if you have it, and do not substitute with regular cooking oil.
• 3 cups spinach - It wilts down into the sauce and makes the dish feel like a real dinner, not just dumplings in sauce.
• 3 garlic cloves, minced
• 14 to 20 frozen dumplings (depending on dish size)
• ¼ cup chopped cilantro (garnish)
• ¼ cup sliced scallion greens (garnish)
• 1 tablespoon sesame seeds (garnish)
• 1 to 2 tablespoons chili crisp (garnish)

How to Make Baked Dumplings

Step 1: Prepare the oven and sauce

Preheat your oven to 400°F. In a 9x9-inch baking dish or oven-safe braiser, whisk together coconut milk, red curry paste, garlic, soy sauce, lime juice, and sesame oil until smooth, and the curry paste is dissolved.

Step 2: Add the spinach and dumplings

Add the spinach and stir until coated, then spread it out evenly across the bottom of the dish. Place frozen dumplings in the dish, pinched-side down. Spoon a little curry broth over each dumpling.

Step 3: Cover and bake

Cover tightly with a lid or foil. Bake 20 minutes if using a shallow braiser, or 30 to 40 minutes if using a deeper dish, until dumplings are tender and fully cooked.

Step 4: Garnish and serve

Remove from oven and garnish with chili crisp, cilantro, scallions, and sesame seeds or any toppings you want. Serve hot and enjoy.

Recipe Substitutions and Variations

• Swap the dumplings: Any frozen dumplings work here, pork, chicken, shrimp, or veggie. Thinner wrappers like gyoza cook faster, thicker dumplings need a little longer. If you’re unsure, bake longer rather than shorter because undercooked dumplings stay chewy.
• Make it gluten-free: Use gluten-free dumplings if you can find them and swap soy sauce for tamari or coconut aminos. Keep an eye on cook time since gluten-free wrappers can vary.
• Make it creamier: Use full-fat coconut milk instead of lite for a richer, more velvety curry broth. You can also add an extra teaspoon of sesame oil at the end for more richness.
• Adjust the heat: Red curry paste brands vary a lot. For milder flavor, use a little less curry paste and rely on lime and scallions for brightness. For extra heat, add more curry paste or finish with extra chili crisp.
• Swap the greens: Spinach is the easiest, but baby kale works great too. If you use kale, chop it and add it under the dumplings so it has time to soften. You can also use thin-sliced Napa cabbage or bok choy.
• Add more veggies: The original TikTok video uses bok choy, but I just used spinach since I always have a bag in my fridge. You can add in things like sliced mushrooms, bok choy, thin bell peppers, shredded carrots, snap peas, or broccoli florets. Add sturdier veggies (like mushrooms or broccoli) under the dumplings so they soften while baking.
• Add protein: If you want it extra hearty, stir in shredded rotisserie chicken after baking or add cooked shrimp at the end so it doesn’t overcook. The dumplings are already filling, but added protein turns it into a bigger meal.
• Change the flavor profile: Add 1–2 teaspoons of fish sauce for deeper savory flavor, or a teaspoon of brown sugar/honey if you like a slightly sweeter curry broth. A spoonful of peanut butter is also a great twist if you want a Thai peanut vibe.
• Sauce too thick or too thin: If you want more broth for rice, add ¼–½ cup broth or water before baking. If it’s too thin after baking, let it rest 5–10 minutes to thicken slightly before serving.
• Topping swaps: No cilantro? Use Thai basil or just extra scallions. No sesame seeds? Crushed peanuts or crispy fried onions add great crunch.

Pro Tips To Make The Best Dumpling Bake

• Use the right baking dish depth. A shallow braiser cooks faster (about 20 minutes) because the broth heats quickly. A deeper 9×9 dish usually needs 30–40 minutes. Start checking at 20 minutes and keep baking until the dumplings are tender.
• Whisk the curry paste until it fully dissolves. Red curry paste clumps easily. Whisk until the broth is completely smooth so every dumpling gets even flavor.
• Choose the right dumpling style and bake time. Thin wrappers (gyoza) cook faster. Thicker dumplings often need closer to 40 minutes in a deeper dish. Undercooked dumplings are chewy, so when in doubt, bake a little longer.
• Pinched-side down matters. Set dumplings pinched-side down so they hold their shape and don’t open up while baking.
• Spoon broth over the dumplings before baking. This keeps the tops from drying out and helps the wrappers cook evenly so the dumplings come out tender and flavorful.
• Cover tightly so they steam, not dry out. The dumplings cook by steaming in the curry broth. Seal foil tightly or use a lid so liquid doesn’t evaporate and toughen the wrappers.
• Use the right amount of liquid. The dumplings need enough sauce to steam and simmer. If your dish is wide, your dumplings are packed in, or you want extra sauce for rice, add a splash of broth or water before baking.
• Finish with lime and chili crisp at the end. Lime stays brighter and chili crisp stays punchier when added after baking, not during.
• Let it rest 5 minutes before serving. The sauce looks thinner right out of the oven, then thickens slightly as it sits. That short rest makes it more velvety and helps it cling to the dumplings.
• Balance the sauce after baking. Taste, then adjust. If it needs salt, add a tiny splash of soy sauce. If it needs brightness, add more lime. If it needs heat, add more chili crisp. Those small tweaks make it taste perfect every time.

Baked Dumplings Recipe FAQs

Can I use full-fat coconut milk instead of lite?

Yes, and it’s a great upgrade if you want a richer, creamier sauce. Full-fat coconut milk makes the curry broth thicker and more velvety. If you use full-fat, you may want a tiny extra squeeze of lime at the end to keep the flavor bright.

What kind of frozen dumplings work best for this dumpling bake?

Almost any frozen dumplings work. Gyoza and potstickers are the most common, but pork, chicken, shrimp, and veggie dumplings all taste great in this coconut curry sauce. Just know that thinner wrappers cook faster and thicker dumplings may need closer to 40 minutes in a deeper dish.

How do I know the dumplings are fully cooked?

The wrappers should look tender and slightly translucent, and they should be easy to bite through with no chewy spots. The centers should be hot all the way through. If you’re unsure, bake 5 more minutes, it’s better slightly softer than undercooked.

Why are my dumplings chewy or still tough?

This usually means they didn’t bake long enough or the dish wasn’t sealed tightly. Dumplings cook by steaming in the sauce, so a loose foil cover can let moisture escape. Cover tightly and bake a little longer, especially if you’re using thicker dumplings.

Can I make this dumpling bake less spicy?

Yes. Curry paste strength varies a lot by brand. Start with 1 tablespoon red curry paste and use a mild chili crisp (or skip it). You can also add a little extra coconut milk or a splash of broth to mellow the heat, then finish with more lime for balance.

How do I make baked dumplings spicier?

Add more red curry paste (a little at a time) or finish with extra chili crisp. You can also add a pinch of crushed red pepper or a drizzle of chili oil at the end for heat without changing the sauce texture.

Can I add more vegetables?

Absolutely, and it’s one of the best ways to make this a full meal. Mushrooms, shredded carrots, bell pepper strips, snap peas, and broccoli all work well. Keep pieces small so they soften in the bake time, and place sturdier veggies under the dumplings so they cook in the broth.

Can I make this recipe ahead of time?

Sort of. You can whisk the sauce and prep the toppings ahead, but don’t assemble the dumplings in the sauce too far in advance because the wrappers can soften before baking. If you want to prep, mix the sauce in the dish, refrigerate it, and add the frozen dumplings right before baking.

What should I serve with one-pan baked dumplings?

This is great on its own, but it’s amazing over jasmine rice, rice noodles, or even ramen noodles to soak up the curry broth. A simple cucumber salad or extra lime on the side is perfect if you want something fresh to balance the richness.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Dumplings will soak up sauce as they sit, so add a splash of broth or water when reheating. Warm gently in the microwave or on the stove until hot, then finish with fresh scallions and cilantro to bring it back to life.

My Final Thoughts

This one-pan baked dumplings recipe is the kind of dinner that makes you feel like you cheated the system. You whisk the coconut curry sauce right in the baking dish, tuck in the dumplings, add spinach, and let the oven handle everything. Pile on the toppoings, then scoop up every last bit of sauce.

If you’re looking for a low-effort meal that still feels exciting, these viral dumplings deserve a permanent spot in your rotation. Try them out and leave me a comment and review so I can hear your thoughts on the recipe.

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