Name: Easy Dumpling Bake (30 Minutes)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 (13.5-ounce) can coconut milk; 1 tablespoon red curry paste (or miso paste); 2 teaspoons toasted sesame oil; 1 tablespoon rice vinegar; 3 tablespoons soy sauce (or tamari or coconut aminos); 2 tablespoons honey (or brown sugar or coconut sugar); 2 cloves garlic, grated; 1 teaspoon grated fresh ginger; 2 bunches bok choy, trimmed and roughly chopped (or kale); 1 (16- to 20-ounce) bag frozen dumplings (any variety); 2 green onions, thinly sliced, for serving; Optional: Chili crisp and/or toasted sesame seeds, if available. Cilantro, if you have it. A squeeze of fresh lime juice is also nice if you have it.

Description

This easy 1-Pan Dumpling Bake turns frozen dumplings into a comforting, flavorful meal in just 30 minutes. A creamy coconut milk sauce gently bakes with bok choy for a cozy, nourishing dinner that’s full of flavor and requires almost no prep. Bake covered for soft dumplings or uncovered for a crisp top—your choice!

Ingredients

1 (13.5-ounce) can coconut milk
1 tablespoon red curry paste (or miso paste)
2 teaspoons toasted sesame oil
1 tablespoon rice vinegar
3 tablespoons soy sauce (or tamari or coconut aminos)
2 tablespoons honey (or brown sugar or coconut sugar)
2 cloves garlic, grated
1 teaspoon grated fresh ginger
2 bunches bok choy, trimmed and roughly chopped (or kale)
1 (16- to 20-ounce) bag frozen dumplings (any variety)
2 green onions, thinly sliced, for serving
Optional: Chili crisp and/or toasted sesame seeds, if available. Cilantro, if you have it. A squeeze of fresh lime juice is also nice if you have it.

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Instructions

Preheat the oven to 400°F (200°C).
Mix the sauce: In a 9×13-inch baking dish, whisk together the coconut milk, red curry paste (or miso), sesame oil, rice vinegar, soy sauce (or tamarind), honey, garlic, and ginger until smooth.
Add the chopped bok choy to the dish and gently toss to coat it in the sauce.
Arrange the frozen dumplings evenly in the dish, nestling them into the sauce. The sauce should come up about halfway. Cover the dish with foil for soft dumplings, or leave it uncovered for a crisp top.
Bake for 20 to 30 minutes, until the sauce is bubbling and the dumplings are hot in the center.
Top and serve: Sprinkle with green onions and sesame seeds, and drizzle with chili crisp or hot sauce. Serve hot. Add steamed rice on the side to make it a more filling meal.

Notes

Bake covered for soft, tender dumplings or uncovered for a crisp, golden top.

The dumplings should be hot in the middle and cooked to your liking—bake 20–30 minutes, depending on your oven.

Use any type of frozen dumplings (veggie, chicken, pork, shrimp — they all work).

Swap red curry paste for miso if you prefer a milder flavor, and soy sauce for tamarind for a tangier taste.

Leftovers reheat beautifully — the flavors deepen and the sauce thickens overnight.

Serve with steamed rice to soak up the extra sauce.