Dumpling Bake
It doesn’t get any better than a meal that comes together in one dish and this Dumpling Bake is a new favorite for an easy weeknight dinner. It has all the flavor with the simplicity of using frozen dumplings to keep it even easier.
If you’re looking for an easy, cozy dinner that feels a little more special than your average weeknight meal, this dumpling bake is it. It’s made with tender dumplings baked right into a creamy, flavorful sauce, making every bite warm, comforting, and completely satisfying. It’s the kind of dinner you can throw together with minimal prep and let the oven do most of the work.
I love recipes like this for busy nights when I want something hearty and comforting without spending a ton of time in the kitchen. Serve it with a simple salad or your favorite roasted vegetable, and you’ve got an easy dinner the whole family will love. Plus, the combination of golden, tender dumplings and the creamy sauce makes this one that you’ll want to keep coming back to all season long.
What you need for Dumpling Bake:
- Baby Bella Mushrooms
- Sesame Oil
- Salt
- Cabbage or Bok Choy, chopped
- Canned Full-Fat Coconut Milk
- Plain Greek Yogurt
- Water
- Red or Green Thai Curry Paste
- Honey
- Fresh Lime Juice
- Fish Sauce (optional)
- Grated Garlic (approximately 3 large garlic cloves)
- Grated Ginger
- Soy Sauce or Tamari
- Chicken or Vegetable Dumplings or Potstickers
- Sliced Green Onions or Chopped Cilantro
- Chili onion crunch
- Steamed Rice or Cauliflower Rice
How to make this Dumpling Bake:
- Preheat the oven to 375°F.
- Add the mushrooms, sesame oil, and salt to a 9 x 13 inch baking dish and toss to coat. Place the dish in the oven and cook the mushrooms for 15 minutes.
- While the mushrooms are cooking, prepare the sauce. In a medium bowl or a large measuring pitcher, add the coconut milk, greek yogurt, water, curry paste, honey, lime juice, fish sauce, grated garlic, grated ginger, and soy sauce and whisk thoroughly to combine. Set aside.
- Remove the dish from the oven and add the remaining vegetables and toss them with the mushrooms to mix.
- Add the dumplings in a single layer on top of the veggies.
- Pour the curry sauce evenly over the dumplings and veggies.
- Cover the baking dish with an oven-safe baking lid or aluminum foil and place it in the oven. Cook for 35 minutes.
- After cooking, remove the cover from the dish and cook uncovered in the oven for another 10 minutes.
How to store your leftovers:
It’s best to keep your leftovers stored in a sealed container in the fridge. You can prep this in meal prep containers served with rice or add everything in one container. Reheat by the portion.
If you want to switch it up, try doing this instead:
- Use steamed rice or cauliflower rice to top it on!
- Add your favorite chili crunch on top for a little heat or do fresh herbs like green onion and cilantro.
- Any type of pork, chicken or vegetable dumpling works great here!
If you like this recipe, you may also enjoy these on One Balanced Life:
- Sweet Potato Chickpea Curry
- Salsa Verde Chicken & Rice Skillet
- Stuffed Pepper Skillet
- High Protein Hamburger Helper
FAQs:
I used frozen ones, like these!
This is best to be enjoyed after eating it! While it can be reheated if there are any leftovers, it tastes the best right after it is made.
I used a 9×13 casserole dish like this one.
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Dumpling Bake
This Dumpling Bake is perfect for an easy, flavor packed dinner!
Ingredients
- 16 oz. Baby Bella Mushrooms, rinsed and sliced
- 2 Tablespoons Sesame Oil
- 1 Teaspoon Salt
- 3 Cups Cabbage or Bok Choy, chopped
- 1 (13.5 oz.) Can Full-Fat Coconut Milk
- ⅔ Cup Plain Greek Yogurt
- ½ Cup Water
- 2 ½ Tablespoons Red or Green Thai Curry Paste
- 1 ½ Tablespoons Honey
- 1 Tablespoon Fresh Lime Juice
- 2 Teaspoons Fish Sauce (optional)
- 1 Tablespoon Grated Garlic (approximately 3 large garlic cloves)
- 1 ½ Teaspoons Grated Ginger
- 1 ½ Teaspoons Soy Sauce or Tamari
- 24 Chicken or Vegetable Dumplings or Potstickers
- Optional Garnish:
- Sliced Green Onions or Chopped Cilantro
- Sesame Seeds
- Chili Oil or Chili Crisp
- Serve with:
- Steamed Rice or Cauliflower Rice
Instructions
- Preheat the oven to 375°F.
- Add the mushrooms, sesame oil, and salt to a 9 x 13 inch baking dish and toss to coat. Place the dish in the oven and cook the mushrooms for 15 minutes.
- While the mushrooms are cooking, prepare the sauce. In a medium bowl or a large measuring pitcher, add the coconut milk, greek yogurt, water, curry paste, honey, lime juice, fish sauce, grated garlic, grated ginger, and soy sauce and whisk thoroughly to combine. Set aside.
- Remove the dish from the oven and add the remaining vegetables and toss them with the mushrooms to mix.
- Add the dumplings in a single layer on top of the veggies.
- Pour the curry sauce evenly over the dumplings and veggies.
- Cover the baking dish with an oven-safe baking lid or aluminum foil and place it in the oven. Cook for 35 minutes.
- After cooking, remove the cover from the dish and cook uncovered in the oven for another 10 minutes.
- Top the dumpling bake with your toppings of choice. Serve with rice and enjoy!
