Name: Thai Red Curry Dumpling Bake Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 package (12-16 dumplings) frozen pork dumplings (gyoza or potstickers); 1 tbsp neutral oil (canola, avocado, or vegetable); ½ yellow onion, thinly sliced; 1 shallot, sliced; 3 cloves garlic, minced; 1 and 1/2 tbsp fresh ginger, minced; 2 tbsp Thai red curry paste; 1 (13.5 oz) can coconut milk (full-fat for richness); 1 tbsp soy sauce; 1 tsp rice wine vinegar; 1 tsp fish sauce; 1 1/2 tsp light brown sugar; Juice of ½ lime; Sliced green onions; Toasted sesame seeds; Chili oil (for drizzling); Fresh cilantro (optional); Steamed jasmine rice

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Introduction

This Thai Red Curry Dumpling Bake is a comforting twist on classic Asian flavors. Combining crispy dumplings with a rich, fragrant red curry sauce, it’s an easy dish that feels both indulgent and homey. Perfect for a cozy dinner that’s full of bold spices and satisfying textures.

Thai Red Curry Dumpling Bake Recipe - Recipe Image

Ingredients

1 package (12-16 dumplings) frozen pork dumplings (gyoza or potstickers work well)
1 tbsp neutral oil (canola, avocado, or vegetable)
½ yellow onion, thinly sliced
1 shallot, sliced
3 cloves garlic, minced
1 and 1/2 tbsp fresh ginger, minced
2 tbsp Thai red curry paste
1 (13.5 oz) can coconut milk (full-fat for richness)
1 tbsp soy sauce
1 tsp rice wine vinegar
1 tsp fish sauce
1 1/2 tsp light brown sugar
Juice of ½ lime
Sliced green onions (for garnish)
Toasted sesame seeds (for garnish)
Chili oil (for drizzling)
Fresh cilantro (optional, for garnish)
Steamed jasmine rice (to serve)

Instructions

Step 1: Heat oil in a medium pot over medium heat. Add the onion, shallot, and garlic and cook for about 3 minutes until translucent. Stir in the fresh ginger and sauté for an additional minute.
Step 2: Mix in the Thai red curry paste and cook for 1 minute to release the aromas and meld the spices.
Step 3: Pour in the coconut milk while stirring to combine everything smoothly.
Step 4: Add soy sauce, rice wine vinegar, fish sauce, and brown sugar. Let the sauce simmer for 5 minutes until it thickens slightly. Taste and finish with lime juice, adjusting seasoning with more salt if needed.
Step 5: Preheat your oven to 375°F (190°C). Arrange the frozen dumplings evenly in a small baking dish (around 8×8 inches). If you have more dumplings, a larger dish may be used.
Step 6: Pour the hot red curry sauce over the dumplings, ensuring they are mostly submerged in the liquid.
Step 7: Bake uncovered for 15 to 20 minutes, until the dumplings are heated through and the edges start to turn golden.
Step 8: Remove from the oven and sprinkle with sliced green onions, toasted sesame seeds, and drizzle with chili oil. Serve over steamed jasmine rice and garnish with fresh cilantro if desired.

Tips & Variations

Use full-fat coconut milk for a richer and creamier curry sauce.
To add extra vegetables, toss in sliced bell peppers or snap peas when cooking the onions.
For a vegetarian option, substitute pork dumplings with vegetable dumplings and use soy sauce instead of fish sauce.
If you like it spicier, add extra chili oil or a pinch of red pepper flakes to the sauce before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short bursts to prevent sogginess. The curry sauce may thicken upon chilling — stir in a splash of coconut milk or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings can be used; just reduce the baking time slightly since they will cook faster. Keep an eye on them to avoid overcooking.

What can I serve with this dish?

This bake pairs perfectly with steamed jasmine rice, which helps soak up the flavorful curry sauce. You could also add a crisp cucumber salad on the side for a refreshing contrast.