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.
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.
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.
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.
Related Recipes You'll Love
- Dumpling Bake (Viral One Pan Recipe)
- Viral Blanket Dumplings
- Smashed Lemongrass Pork Dumplings
- Pork and Chive Dumplings
- Soup Dumplings with Spicy Peanut Sauce
- Jalapeno Salmon Cream Cheese Rice Paper Dumplings
Green Curry Dumpling Bake
Equipment
Ingredients
Main Ingredients
- 1 can (13.5 fl oz.) full-fat coconut milk
- ⅓ cup low-sodium chicken broth
- 3.5 tablespoon green curry paste
- 2 cloves garlic grated
- 1 teaspoon grated ginger
- 2 tablespoon soy sauce
- 1.5 tablespoon fish sauce
- 1.5 tablespoon honey
- 1 lime zested and juiced
- 1 Thai chili seeds removed and chopped finely, optional
- 1 teaspoon sesame oil
- 1 cup chopped snow peas or bok choy
- 1 cup chopped Chinese eggplant about 1-inch cubes
- ½ cup Thai basil julienned
- 18-20 frozen dumplings or gyozas
Garnish
- Chopped green onions
- Sesame seeds
- Chili crisp
- White rice
Instructions
- 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.1 can (13.5 fl oz.) full-fat coconut milk, ⅓ cup low-sodium chicken broth, 3.5 Tbsp green curry paste, 2 cloves garlic, 1 tsp grated ginger, 2 Tbsp soy sauce, 1.5 Tbsp fish sauce, 1.5 Tbsp honey, 1 lime, 1 Thai chili, 1 tsp sesame oil
- Add the snow peas, Chinese eggplant, and Thai basil then toss to coat evenly in the sauce.1 cup chopped snow peas, 1 cup chopped Chinese eggplant, ½ cup Thai basil
- 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.18-20 frozen dumplings or gyozas
- Cover the dish tightly with aluminum foil and bake at 375°F (190°C) 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.
- Remove from the oven and garnish with green onions, sesame seeds, and a drizzle of chili crisp. Serve hot with white rice.Chopped green onions, Sesame seeds, Chili crisp, White rice
Karen says
The green curry was a little too spicy for me, but my husband LOVED this recipe. He said the spice level was "just right" and he claimed all rights to the leftovers.
Herman says
yes make sure to adjust to your spice level but glad you enjoyed it!