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Dumpling Bake (Viral One Pan Recipe)
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One Pan Dumpling Bake Recipe

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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner
Servings: 4

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

To make this recipe vegan, use veggie pot stickers, and vegan fish sauce. 
Make a gluten free version with gluten free dumplings! Give you sauce 10 minutes in the oven, then add the dumplings, cover, and cook 20 minutes more, and proceed with recipe instructions. 
Adjust the spice level. Use less red curry paste to make a less spicy sauce. If spice is not your thing, use a lower spice red curry paste, such as Thai Kitchen. If you LOVe spice, use a very spicy red curry paste, such as Mae Ploy.