You won’t cook dumplings any other way once you try this one-pan curry Dumpling Bake! It went viral on TikTok for a reason – it’s so easy just dump everything into one dish with frozen dumpling and the result is a creamy, coconut curry sauce with perfectly tender dumplings infused with extra flavor. You can use any store-bought frozen dumplings and extra veggies you’d like. So east and delicious, better than take-out!
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I love testing out a TikTok viral recipe anything that is easy and vegan-friendly immediately becomes a must-try for me. This dumpling bake is a hit because it’s so simple but has similar delicious flavors to my Thai Chickpea Curry but totally hands off, an oven bake like my Cauliflower Korma. Anything that tastes like take-out but is homemade is always a win too, like my 20 minute Spicy Peanut Noodles with Tofu or 10 Minute Dumpling Soup.
Why You’ll Love This Recipe
- It’s a true dump-and-bake dinner – the kind you can pull together in 10 minutes and then let the oven do the rest.
- Frozen dumplings go straight from the freezer into the dish, so you can have some in the freezer ready for a night you need a quick meal.
- The curry sauce is rich and cozy without being heavy, and it infuses into the dumplings so they have even more flavor.
- It’s easy to tweak based on what you have – different dumplings, different veggies, same creamy curry result!
Ingredients You’ll Need
You’ll find the full recipe card with exact measurements at the bottom of this post, but here’s a quick shopping list of everything you’ll need.
- Massaman curry paste (or sub with yellow or red curry paste)
- Fresh ginger
- Garlic
- White miso paste
- Rice wine vinegar
- Sesame oil
- Brown sugar
- Smooth peanut butter
- Coconut milk
- Bok choy (or any other leafy quick-cook Asian green like Pak Choy)
- Frozen edamame
- Frozen dumplings (vegan or your choice)
- Fresh coriander (cilantro)
- Spring onion (green onion)
- Chili oil
- Sesame seeds
Instructions
Follow along with this step-by-step guide to make your Baked Dumplings in Curry Sauce. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step One: Add the curry paste, ginger, garlic, miso, vinegar, sesame oil, brown sugar, and peanut butter to a baking dish and mix until smooth.
Step Two: Whisk in the coconut milk until the sauce is fully combined.
Step Three: Add the bok choy and frozen edamame, spreading them evenly through the sauce.
Step Four: Nestle the frozen dumplings on top and brush a little of the sauce over them.
Step Five: Bake until the dumplings are cooked through and lightly crisped at the edges, then finish with the toppings before serving.
Substitutions & Variations
- No bok choy? Napa cabbage, spinach, tender stem broccoli, or even frozen green beans all hold up well in the sauce.
- Different curry paste: Massaman is mild and cozy, but red or yellow curry paste works too – just adjust based on how spicy your brand is.
- Nut-free: Skip the peanut butter and use my homemade Sunflower Seed Butter or hulled tahini instead.
- Gluten-free: Use gluten-free dumplings and double-check your curry paste and miso labels.
- Extra flavor: A spoon of chili crisp, a splash of soy sauce, or a squeeze of lime at the end adds a nice punch.
- More veg: Mushrooms, snow peas, or sliced bell peppers are easy add-ins if you want to bulk it out a bit more.
Storage
Let any leftovers cool, then transfer them to an airtight container and store in the fridge for up to 3 days. To reheat, the oven is best if you want to keep a bit of texture on the dumplings, but the microwave works fine for a quick lunch – I usually add an extra drizzle of chili oil after reheating to bring the flavors back to life.
Expert Tips
Brush a little sauce over the dumplings before baking – it helps them brown lightly and soak up more flavor.
FAQ
Use them straight from the freezer. Frozen dumplings hold their shape better in the sauce and cook evenly in the oven. Thawing them first can make them a bit fragile.
Massaman curry paste is usually on the milder side, but brands vary. If you’re sensitive to heat, start a little lighter and add chili oil at the end so everyone can adjust their own bowl. You can also sub the massaman for yellow or red curry paste.
Most frozen dumplings or potstickers work well – vegan, vegetable, or even tofu-filled styles are especially good since they soak up the curry sauce nicely.
Yes. Bok choy and edamame are great, but spinach, napa cabbage, green beans, or broccoli all work. Just keep everything bite-sized so it cooks evenly in the oven.
More Recipes
If you loved this, try my Red Curry Dumpling Soup for another quick, creamy coconut based recipe. Or try my 10 Minute Dumpling Soup for a more brothy, noodle soup. My Thai-Inspired Peanut Chickpea Curry is well worth the effort too – it has a bit more prep involved but is one of the most popular recipes on my blog for a reason! Or check out the original creator of this trend on TikTok (or at least the one I saw first!) Coconut & Bliss.
If you make this, I’d love to hear what you think – especially if you swap in a different curry paste or dumpling filling. Leave a comment and let me know how you served it, or tag me on Instagram @glowdiaries___ so I can see how it turned out 🙂
Dumpling Bake (Viral TikTok Recipe)
Ingredients
- 2½ tbsp Massaman curry paste 45 g
- 1 tsp fresh ginger minced (5 g)
- 1 tsp garlic minced (5 g)
- 2 tbsp white miso paste 30 g
- 1½ tbsp rice wine vinegar 22 g
- 1 tbsp sesame oil 13 g
- 1 tsp brown sugar 4 g
- 1 tbsp smooth peanut butter 16 g
- 400 mL coconut milk 400 g
- 1 bunch bok choy chopped into bite-sized pieces (about 250 g)
- 1 cup frozen edamame about 120 g; no need to thaw
- 15 frozen dumplings vegan or of choice (about 300 g)
To Serve
- Small handful fresh cilantro leaves about 5 g
- Spring onion finely sliced (1–2 stalks / about 15 g)
- Chilli oil to taste (about 10–15 g)
Instructions
- Preheat oven to 200°C (390°F).
- In a large baking dish, add curry paste, ginger, garlic, miso paste, vinegar, sesame oil, brown sugar, and peanut butter. Use a fork or small whisk to mash and combine into a thick paste.
- Pour in the coconut milk and whisk until smooth.
- Add bok choy and edamame to sauce, spread into an even layer.
- Nestle dumplings on top. Brush the tops with a little of the coconut milk mixture.
- Bake for 15-18 minutes, or until dumplings are cooked through and starting to crisp at the edges.
- Top with coriander, spring onion, chilli oil, and sesame seeds.
Ron says
This kept popping up on my TikTok feed before, but your version finally convinced me to give it a try. So glad I did because it was SO worth it! Love the flavor, I added few chopped chilis on top for heat.