Fall schedules are filling up, and sometimes dinner just needs to be easy. This One-Pan Dumpling Dinner is exactly that kind of meal.

Frozen dumplings and fresh bok choy bake together in a creamy coconut curry sauce flavored with ginger, garlic, sesame, and red curry paste. Everything goes into one baking dish, prep takes just a few minutes, and dinner is ready in less than 30 minutes.

Keep a bag of your favorite dumplings in the freezer, and this might quickly become part of your busy-night dinner rotation.

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

• 2 teaspoons fresh garlic, minced
• 1 teaspoon fresh ginger, minced
• 3 tablespoons soy sauce or tamari, or to taste
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 2 tablespoons red curry paste
• 1/2 cup full-fat coconut milk or coconut cream
• 1/2 cup water
• 5 cups bok choy, chopped
• 20 frozen chicken and vegetable or pork and vegetable dumplings
• 3 tablespoons fresh cilantro, chopped
• 1/4 cup green onions, thinly sliced
• 2 teaspoons toasted sesame seeds
• Chili crunch oil, optional

Directions

1. Preheat the oven. Heat oven to 375°F.
2. Make the sauce. In a large casserole or baking dish, whisk together garlic, ginger, soy sauce, rice vinegar, sesame oil, red curry paste, coconut milk, and water.
3. Add the vegetables. Add chopped bok choy directly to the sauce and gently toss until coated.
4. Add the dumplings. Arrange the frozen dumplings over the bok choy in a single layer.
5. Cover and bake. Cover tightly with foil and bake for approximately 25 minutes, or until the dumplings are heated through and the bok choy is tender. Follow the dumpling manufacturer’s cooking guidance as needed.
6. Finish and serve. Divide the dumplings and bok choy among bowls and spoon plenty of coconut curry sauce over each serving.
7. Top with cilantro, green onions, toasted sesame seeds, and a drizzle of chili crunch oil if you like a little extra heat.

Why We Love This Recipe

• One pan means minimal prep and cleanup.
• Frozen dumplings make it realistic for busy weeknights.
• Bok choy adds plenty of vegetables without requiring another side dish.
• Coconut milk, curry, ginger, and sesame turn simple freezer staples into something much more interesting.
• It’s easy to customize based on what you already have in the refrigerator or freezer.

Cooking Tips

Choose your dumplings. Chicken, pork, shrimp, or vegetable dumplings can all work. Check package directions since cooking times may vary by brand and style.

Make it gluten-free. Use gluten-free dumplings and tamari instead of traditional soy sauce.

Add more vegetables. Mushrooms, shredded cabbage, snow peas, spinach, or thinly sliced peppers can easily join the bok choy.

Adjust the heat. Start with less red curry paste for a milder dish or finish with chili crunch for more heat.

Don’t skip the toppings. Cilantro, green onions, and sesame seeds add freshness and texture that balance the creamy curry sauce.