I love all things dumplings so when an idea to make a green curry dumpling bake came to mind, I knew I had to perfect it and share it. It's a low-effort meal because all the ingredients can be mixed in one pan but it has maximum flavor.

A glass baking dish filled with Green Curry Dumpling Bake in a creamy sauce, garnished with chopped green onions, sesame seeds, and cubes of eggplant and tofu.

What Is a Green Curry Dumpling Bake?

A green curry dumpling bake is a one-pan oven dish where frozen dumplings or gyozas are baked directly in a rich, aromatic green curry coconut sauce. The sauce does all the work while the dumplings cook right in it, soaking up every bit of flavor.

Why You'll Love This Green Curry Dumpling Bake

One pan, no fuss: Everything goes into a single baking dish which means minimal cleanup, maximum payoff.
Big flavor, little effort: Green curry paste, coconut milk, soy sauce, and fish sauce build a sauce that tastes like it took way longer than it did.
Weeknight friendly: Frozen dumplings go straight from the freezer into the dish so no thawing and no pre-cooking required.

Close-up of creamy Green Curry Dumpling Bake with tofu cubes, chopped green onions, greens, and sesame seeds, all mixed in a rich, light-colored broth.

Equipment You'll Need

9x13 baking dish
Aluminum foil
Whisk

Ingredients for Green Curry Dumpling Bake

Main Ingredients

Full-fat coconut milk: Creates the rich, creamy base of the curry sauce.
Low-sodium chicken broth: Thins the sauce just enough without making it watery.
Green curry paste: This paste is the key component of this dish and contains chili pepper, lemongrass, basil, kaffir lime and more.
Garlic
Ginger
Soy sauce
Fish sauce: Adds a deep, savory umami punch that rounds out the whole sauce.
Honey
Lime
Thai chili: Optional, but adds a fresh heat that's different from the curry paste alone. I recommend removing the seeds so the sauce isn't too spicy.
Sesame oil
Snow peas: Stays crisp in the oven and adds a fresh, light crunch.
Chinese eggplant: Soaks up the curry sauce beautifully and cooks down into something silky.
Thai basil: Bright and slightly peppery.
Frozen dumplings or gyozas: The star of the show and any variety works — pork, chicken, veggie, shrimp.

Garnish

Chopped green onions
Sesame seeds
Chili crisp
White rice

Customizations

Swap the veggies: Bok choy works great in place of snow peas, or try sliced bell peppers and mushrooms.
Make it vegetarian: Use veggie dumplings and swap fish sauce for more soy sauce or a splash of rice vinegar.
Turn up the heat: Keep the Thai chili seeds in or add a spoonful of chili crisp directly into the sauce before baking.
Use different dumplings: Shrimp, pork, chicken, or veggie all work — whatever's in your freezer.

How to Make Green Curry Dumpling Bake

Make the Curry Sauce

In a 9x13-inch baking dish, whisk together the coconut milk, chicken broth, green curry paste, garlic, ginger, soy sauce, fish sauce, honey, lime juice, lime zest, optional Thai chili, and sesame oil until smooth and well combined.

Add the Vegetables and Dumplings

Add the snow peas, Chinese eggplant, and Thai basil then toss to coat evenly in the sauce.

Nestle the frozen dumplings or gyozas directly into the sauce in a single layer, making sure they don't overlap, then spoon some of the sauce over the top.

Bake It

Cover the dish tightly with aluminum foil and bake at 375F for 28-32 minutes, or until the dumplings are heated through and tender.

Remove the foil in the last 5 minutes to let the tops crisp up slightly.

Garnish and Serve

Remove from the oven and top with green onions, sesame seeds, and a drizzle of chili crisp. Serve hot with white rice.

A beige bowl filled with white rice and creamy green curry with vegetables, inspired by a Green Curry Dumpling Bake, topped with sliced green onions and a drizzle of chili oil. A spoon, fork, and small bowl of green onions sit beside the dish.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of broth or water to loosen the sauce back up.

Tips to Make the Perfect Green Curry Dumpling Bake

Don't skip the foil: Trapping the steam is what cooks the dumplings through and pulling it off at the end gives you that light crisp on top.
Single layer matters: Overlapping dumplings means uneven cooking. Give them space.
Spoon that sauce: Getting sauce on top of the dumplings before they go in keeps them from drying out on top.
Taste before baking: Curry pastes vary a lot by brand. Give the sauce a quick taste and adjust salt, heat, or lime before the dumplings go in.

Frequently Asked Questions

Can I use fresh dumplings instead of frozen?

Yes, but reduce the bake time to around 22-26 minutes since fresh dumplings cook faster. Keep an eye on them so they don't get mushy.

What brand of frozen dumplings works best?

Any brand works here. I used Trader Joe's gyozas but bibigo dumplings or any Asian grocery store variety all hold up well in this bake.

Can I make this green curry dumpling bake ahead of time?

You can mix the sauce and prep the veggies up to a day ahead and store everything separately in the fridge. Then add the dumplings right before baking. Don't let them sit in the sauce overnight or they'll get soggy.

Is this recipe spicy?

It has a mild to medium heat level depending on your curry paste brand. Leaving out the Thai chili keeps it on the milder side. Adding chili crisp at the end lets everyone choose their own heat level.

What can I serve with green curry dumpling bake?

I personally like white rice because it soaks up all that sauce. But you could also serve it with brown rice, rice noodles or just eat it straight from the pan with a spoon.

What Is a Green Curry Dumpling Bake?

Why You'll Love This Green Curry Dumpling Bake

Equipment You'll Need