Frozen dumplings actually steam better when baked at 425°F than boiled—the bottom crisps while tops stay tender.
One-Pan Dumpling Bake
Get ready for a flavor-packed feast with this One-Pan Dumpling Bake! Just toss juicy chicken, vibrant veggies, and fluffy dumplings into a single dish, pop it in the oven, and let the magic happen. It’s a hassle-free meal that's perfect for busy nights and sure to impress the whole family!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 4 cups bok choy, chopped (960 ml)
- 3 garlic cloves, minced
- 2 tsp fresh ginger, minced (10 ml)
- Juice of 1 lime
- Optional toppings: chili crisp, green onions, sesame seeds, cilantro, limeoptional
🥩Meat & Seafood(1)
- 15–20 frozen dumplings (pork, chicken, or veggie)
🫙Pantry Staples(4)
- 1 can full-fat coconut milk (13.5 oz) (28.4 g)
- 1 tbsp peanut butter (14 g)
- 2 tsp rice vinegar (10 ml)
- 1 tbsp sesame oil (15 ml)
🍯Sauces & Condiments(3)
- 1 tbsp oyster sauce (15 ml)
- 2 tbsp red curry paste (30 ml)
- 3 tbsp soy sauce (45 ml)
👨🍳 Instructions
- 1
Preheat oven to 400°F.
- 2
In a 9×13 pan, whisk together the coconut milk, curry paste, garlic, ginger, soy sauce, oyster sauce, peanut butter, sesame oil, and rice vinegar.
- 3
Squeeze in the lime juice.
- 4
Stir in the chopped bok choy.
- 5
Arrange the frozen dumplings on top in a single layer.
- 6
Cover with foil and bake for 25–30 minutes until the dumplings are cooked through.
- 7
Finish with chili crisp, green onions, sesame seeds, lime and cilantro if desired. Serve hot.
💡 Pro Tips
- ✓Don't thaw frozen dumplings before baking - they'll release excess moisture and create soggy bottoms, while frozen dumplings steam properly in the sauce and maintain structural integrity.technique
- ✓Whisk curry paste with 2-3 tablespoons of coconut milk first to create a smooth base before adding remaining liquid - this prevents lumpy curry paste distribution.technique2-3 tablespoons
- ✓Remove foil during last 5-7 minutes of baking to allow dumpling tops to develop a golden crust while keeping bottoms moist from steam.timing5-7 minutes
- ✓Add bok choy stems to the sauce base but reserve leaves to add in the final 10 minutes - stems need longer cooking while leaves wilt quickly and become mushy.timing10 minutes
- ✓Use a 9x13 metal pan instead of ceramic for better heat conduction and more even browning of dumpling bottoms at 400°F.equipment400°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Frozen dumplings actually steam better when baked at 425°F than boiled—the bottom crisps while tops stay tender.
One-Pan Dumpling Bake
Get ready for a flavor-packed feast with this One-Pan Dumpling Bake! Just toss juicy chicken, vibrant veggies, and fluffy dumplings into a single dish, pop it in the oven, and let the magic happen. It’s a hassle-free meal that's perfect for busy nights and sure to impress the whole family!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 4 cups bok choy, chopped (960 ml)
- 3 garlic cloves, minced
- 2 tsp fresh ginger, minced (10 ml)
- Juice of 1 lime
- Optional toppings: chili crisp, green onions, sesame seeds, cilantro, limeoptional
🥩Meat & Seafood(1)
- 15–20 frozen dumplings (pork, chicken, or veggie)
🫙Pantry Staples(4)
- 1 can full-fat coconut milk (13.5 oz) (28.4 g)
- 1 tbsp peanut butter (14 g)
- 2 tsp rice vinegar (10 ml)
- 1 tbsp sesame oil (15 ml)
🍯Sauces & Condiments(3)
- 1 tbsp oyster sauce (15 ml)
- 2 tbsp red curry paste (30 ml)
- 3 tbsp soy sauce (45 ml)
👨🍳 Instructions
- 1
Preheat oven to 400°F.
- 2
In a 9×13 pan, whisk together the coconut milk, curry paste, garlic, ginger, soy sauce, oyster sauce, peanut butter, sesame oil, and rice vinegar.
- 3
Squeeze in the lime juice.
- 4
Stir in the chopped bok choy.
- 5
Arrange the frozen dumplings on top in a single layer.
- 6
Cover with foil and bake for 25–30 minutes until the dumplings are cooked through.
- 7
Finish with chili crisp, green onions, sesame seeds, lime and cilantro if desired. Serve hot.
💡 Pro Tips
- ✓Don't thaw frozen dumplings before baking - they'll release excess moisture and create soggy bottoms, while frozen dumplings steam properly in the sauce and maintain structural integrity.technique
- ✓Whisk curry paste with 2-3 tablespoons of coconut milk first to create a smooth base before adding remaining liquid - this prevents lumpy curry paste distribution.technique2-3 tablespoons
- ✓Remove foil during last 5-7 minutes of baking to allow dumpling tops to develop a golden crust while keeping bottoms moist from steam.timing5-7 minutes
- ✓Add bok choy stems to the sauce base but reserve leaves to add in the final 10 minutes - stems need longer cooking while leaves wilt quickly and become mushy.timing10 minutes
- ✓Use a 9x13 metal pan instead of ceramic for better heat conduction and more even browning of dumpling bottoms at 400°F.equipment400°F