This One Pan Dumpling Bake with Snap Peas is a creamy, spicy, and delicious way to enjoy your favorite frozen dumplings- with a Thai coconut milk curry sauce, fresh veggies, herbs, and chili crisp!
JUMP TO RECIPEA one pan dinner that eats like your favorite take out restaurant, this One Pan Dumpling Bake is popular (viral, in fact) for a reason. With a creamy, Thai curry inspired sauce, plenty of veggies, and your favorite freezer aisle dumplings or potstickers, this is an easy weeknight dinner that's sure to make it into your rotation.
For my version of the viral recipe, I added a ton of veggies to give the meal a more balanced feel, including red bell pepper, zucchini, bamboo shoots, and fresh sugar snap peas. This easy one pan dinner has everything you need, or can be served over simple white rice or rice noodles! I love to top it with garlic chili crisp, and plenty of fresh scallions and cilantro for even more flavor.
I've tested several versions of this recipe before perfecting it, playing with different varieties of Thai curry paste, different veggies, and even gluten free dumplings to get the best combo! The rest is a perfectly balanced meal with a tasty and simple sauce you can make right in your oven safe skillet or baking dish!
Table of Contents
- Why you'll love this recipe
- Ingredient Notes
- Tools
- Substitutions and Variations
- Step by Step Instructions (with photos)
- Serving Suggestions
- Storage
- FAQ (Frequently Asked Questions)
- More easy dinner recipes
Why you'll love this recipe
Great for busy weeknights. Everything comes together from start to finish in one pan, with no special equipment! No need to thaw or prep the dumplings, either- just place them in the sauce right from the freezer.
Extra veggies! To make this dish more nutritious (and delicious), I've added plenty of fresh veggies! I've also added canned bamboo shoots for a Thai curry feel, and great flavor and texture. Most of the veggies go right into the sauce right away with the dumplings. The snap peas go in at the end of cooking so they stay delightfully crisp!
Adaptable. You can play with this recipe to your tastes, making it more or less spicy, swapping out veggies, or using a variety of frozen dumplings. Pork, chicken, veggie, or gluten free pot stickers all work great!!
Full of Flavor. The simple and tasty pan sauce only requires a few pantry ingredients, and is packed with flavor. Add garlic chili crisp or chili oil and fresh herbs to really layer the flavors!
Ingredient Notes
Coconut milk. For best flavor and an ultra-creamy and flavorful sauce, be sure to use a high quality, full fat coconut milk to build your sauce. I love Arroy-D Coconut milk. It's high quality, rich, and creamy- perfect for this Dumpling Bake sauce!
Frozen Dumplings. I love Dumpling Daughter Pork Dumplings for this recipe, but you can use any variety you like! Just choose your favorite pot stickers, in chicken, pork, or veggie! Be sure to cook them from frozen for best texture. Whatever frozen dumplings or potstickers you grab at your local grocery store will be great in this recipe. If using gluten free dumplings, see recipe card notes for adjustments.
Red Curry Paste. This gives the sauce it's rich and spicy flavor, and melds perfectly with the creamy coconut milk, fresh ginger, rice vinegar, sweet chili sauce, and other sauce ingredients. Be sure to taste your curry paste and adjust the amount accordingly, as some brands are WAY spicier than others. For a super spicy Dumpling Bake, try my personal fave, Mae Ploy. For a milder sauce, go with Thai Kitchen.
Snap Peas. These add a great little crunch and vibrance to the Dumpling Bake. To keep them crispy and fresh, you'll toss them in a bit of toasted sesame oil and arrange them around the outer edge of the pan. Cook uncovered for 10 minutes to get them cooked through, but still snappy.
Tools
An oven safe pan. I love to use a shallow enameled cast iron braising pan for this recipe. The cast iron conducts heat very well, and the lid traps the moisture, making this recipe almost foolproof. I love my 3.6 Quart Enameled Cast Iron Braiser for this recipe. You can also use a cast iron pan covered with foil, or a round or oval oven safe baking dish in glass or ceramic.
Heavy duty foil. If using a baking dish without a lidf, cover tightly with heavy duty foil to trap the heat.
Substitutions and Variations
Make it vegan. Use veggie potstickers and vegan fish sauce to make this totally meat free!
Swap the veggies. Try yellow squash, green bell pepper, diced eggplant, or broccoli!
Step by Step Instructions (with photos)
Below is a step by step guide to getting the perfect Dumpling bake, every time!
One Pan Dumpling Bake Recipe
Equipment
- enameled cast iron braiser with lid, or oven safe dish with heavy duty foil
Ingredients
- 1 13.5 oz can full fat coconut milk
- 2 tablespoon Thai red curry paste, use less if you like less spicy - or see notes below
- 2 tablespoon low sodium soy sauce
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoon fish sauce
- 2 tablespoon sweet chili sauce, (or 1 tablespoon honey or brown sugar)
- 2 teaspoon toasted sesame oil, divided
- 3 cloves garlic, minced
- 1 tablespoon minced or grated fresh ginger
- 1 medium red bell pepper, thinly sliced
- 1 8 oz can sliced bamboo shoots, drained
- 1 small zucchini, cut into ¼" half moons
- 16 frozen dumplings or potstickers, (any variety)
- 8 oz fresh snap peas, trimmed
- lime wedges, toasted sesame seeds, garlic chili crisp, thinly sliced scallions, fresh cilantro leaves- for garnish
Instructions
- Preheat oven to 400 degrees f. 2. In a large glass or ceramic baking dish, enameled cast iron braiser, or oven-safe pan, whisk together coconut milk, curry paste, fish sauce, soy sauce, rice vinegar, sweet chili sauce, half of the toasted sesame oil, minced garlic and ginger until well combined. 3. Add zucchini, bell pepper, and bamboo shoots, and stir to coat. 4. Arrange dumplings on top of the veggies, being sure not to fully submerge in the sauce, and spoon sauce over the dumplings to coat. 5. Cover with a lid or heavy-duty foil, and bake 30 minutes. 6. While the dumplings bake, toss trimmed snaps peas in reserved 1 tablespoon sesame oil to coat. 7. After 30 minutes, remove the pan from the oven, uncover, and arrange snap peas around the outer edge of the pan, (covering in sauce and tucking into the edges of the pan. Bake 10 minutes more on top rack of the oven. 8. Remove from the oven, garnish with lime wedges, toasted sesame seeds, thinly sliced scallion, cilantro leaves, and chili crisp. Serve as-is, or over cooked white rice or rice noodles.
Notes
Serving Suggestions
Serve it with rice. This recipe goes great over some simple cooked white rice for some added heft to stretch out the portions.
Top your favorite rice noodles. You can also make this dumpling bake a noodle bowl, with some cooked rice noodles!
Add a side salad. I am always a fan of adding a little fresh salad to dinner! This recipe pairs well with my Korean Cucumber Salad, or a simple green salad with ginger dressing.
Storage
Store any leftovers in the refrigerator for up to 4 days in an airtight container. I would not recommend freezing leftovers for best texture and flavor.
FAQ (Frequently Asked Questions)
What are the best dumplings for this recipe?
Any of your favorite frozen dumplings will work for this recipe! I've had great results with pork, chicken, and veggie dumplings. Just be sure to use what you like, and add them to the dish fully frozen. I do not recommend fresh dumplings for this recipe, as the cook time was developed for frozen dumplings.
Can I pan fry the dumplings?
You can! If doing this, I would recommend doing the sauce and veggies separately, then adding the pan fried dumplings to the sauce and veggies just before serving.
Can this recipe be made gluten free?
Yes! If you like, you can use gluten free dumplings. Feel Good Foods offers a full line of gluten free dumplings, with Gluten Free Chicken Potstickers, Pork Potstickers, and Vegetable Pot Stickers! If using gluten free, just be sure to mind your cooking time, as they can become a bit mushy if cooked too long. I would recommend giving the sauce a 10 minute head start in the oven, then adding your frozen gluten free dumplings for best texture.
Can I make this recipe vegan?
Sure can! Just be sure to use veggie potstickers or dumplings, and Vegan fish sauce.
Can I make this recipe ahead?
You can prep the veggies and sauce ahead, and store in the refrigerator until ready to bake, then add the dumplings. Be sure to keep the snap peas separate, as they will be added at the end of cook time.
How do I make the dumpling bake less spicy?
All Thai red curry pastes have a different spice level, so be sure to add a little at a time if you're worried about the dish coming out too spicy. I use Mae Ploy Red Curry paste, which is on the spicer side, so less is definitely more with this brand. If using a less spicy brand, such as Thai Kitchen Red Curry Paste, you'll have a milder result with an equal amount of paste, compared to the Mae Ploy brand. Spice level is a matter of preference, so if you love spice, go for it, and if you want a more mellow sauce, err on the side of caution, and add a smaller amount.
More easy dinner recipes
Try my easy One Pan Spanish and Chicken and Rice Skillet, with crispy skin chicken thighs and flavorful rice!
Get nostalgic with my homemade One Pan Cheeseburger Helper recipe!
Whip up an easy weeknight batch of my 10 minute Dumpling Soup!
Try my easy Vietnamese Style Pork Meatballs with no-cook sauce!
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