One Pan Baked Dumplings in Thai Coconut Curry (Vegan + Easy Dinner!)
If you’re looking for a low-effort, flavor-loaded meal that tastes like takeout but feels like comfort, these one-pan baked dumplings are your new weeknight best friend. Crispy dumplings, silky Thai coconut curry sauce, and vibrant veggies all roast together in one dish—no frying, no boiling, no stress.
🥢 What Makes This One Pan baked Dumplings So Good?
This dish is the ultimate one-pan vegan dinner. It’s:
- Bold and savory with Thai red curry flavor
- Creamy from full-fat coconut milk
- Packed with vegetables like bok choy and broccoli
- Customizable with your favorite frozen dumplings
- And most importantly… baked to crispy, golden perfection!
The coconut curry sauce seeps into the dumplings and veggies as they roast, infusing them with rich, spicy, umami goodness.
🍳 How to Make One Pan baked Dumplings (Quick Overview)
No fancy steps here—just layer and bake:
Garnish and serve. Finish with chili crisp, spring onions, and extra sesame seeds. Perfection!
👉 Scroll down for the full printable recipe card.
🍽️ How to Serve your One Pan baked Dumplings
This dish is a full meal on its own, but here are a few ways to dress it up or stretch it further:
- Serve over jasmine or brown rice
- Add a spoonful of chili crisp for extra kick
- Top with lime wedges and fresh cilantro
- Pair with a Thai cucumber salad or quick pickled veggies
📦 Storage + Meal Prep Tips for your One Pan baked Dumplings
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven or microwave with a splash of water or extra coconut milk to loosen the sauce.
- Meal prep: Make the sauce and chop veggies ahead to save time. You can assemble the whole pan a day before baking.
💡 Pro Tips for Success
- Don’t skip the foil or lid during the first bake—it helps steam the dumplings so they cook through.
- No need to thaw frozen dumplings. Straight from the freezer works perfectly.
- Broil at the end for an extra crispy dumpling top.
- Add mushrooms or tofu for extra protein.
- Meal prep? Make the sauce and chop the veg the day before to save time.
❓ Frequently Asked Questions
Yes! Just freeze them before baking so they hold their shape and cook evenly.
Nope. Use them straight from the freezer—they’ll steam perfectly in the curry sauce.
Swap the soy sauce for tamari or coconut aminos, and make sure your dumplings are labeled gluten-free.
Absolutely. Add chili crisp for heat, or choose a milder red curry paste for a gentle version.
Technically yes, but the texture of the dumplings and vegetables may soften. Best enjoyed fresh or within a few days from the fridge.
Final Thoughts on this One Pan baked Dumplings
If you’re craving cozy, creamy comfort food with a kick, this one-pan baked dumpling curry is about to be your go-to. It’s easy, satisfying, and bursting with bold Thai-inspired flavor.
👉 Want more easy vegan comfort food recipes like this? Visit Dr. Vegan for dozens of healthy, flavor-packed plant-based dishes to power your week.
One Pan Baked Dumplings in Thai Coconut Curry Sauce
Equipment
- Oven-safe skillet or casserole dish (9×13 inches or similar)
- Measuring cups & spoons
- Chef's knife
- Cutting board
- Mixing bowl
- Aluminum foil (optional, for covering)
Ingredients
- 1 can full-fat coconut milk (14-ounce / 400 ml)
- 2 tbsp Thai red curry paste
- garlic cloves (minced)
- 1 tsp fresh ginger (minced)
- 3 tbsp soy sauce
- 2 tbsp agave syrup
- 1/2 bell pepper (sliced thinly)
- A handful of broccoli florets
- 3 cups bok choy (chopped)
- 14-20 frozen dumplings of choice (depending on pan size)
- 1/4 cup spring onions (chopped, for garnish)
- 1 tbsp sesame seeds
- 1-2 tbsp chili crisp (for serving)
Instructions
- 1. Preheat the ovenStart by preheating your oven to 375°F (190°C) so it's ready by the time you're done prepping.
- 2. Mix the curry baseIn an oven-safe dish (about 9×9 inches or a 3.5-quart braiser), pour in the coconut milk. Add the red curry paste, minced garlic, ginger, soy sauce, and agave syrup. Whisk everything together until the mixture is smooth and the curry paste is fully incorporated.
- 3. Add the vegetablesStir in the bok choy, sliced bell pepper, and broccoli florets, making sure they’re evenly coated in the curry sauce and spread out in the dish.
- 4. Place the dumplingsArrange your frozen dumplings directly over the veggie mixture. Spoon a little of the curry sauce over each dumpling to keep them moist while baking. Sprinkle the top with sesame seeds.
- 5. Bake coveredCover the dish with a lid or a layer of foil to trap the steam. Place it in the oven and bake for about 15 to 20 minutes, or until the dumplings are fully cooked and the vegetables are tender
- 6. Finish and serveRemove the dish from the oven. Garnish with a generous spoonful of chili crisp, chopped spring onions, and extra sesame seeds. Serve hot and enjoy the cozy flavors!