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Oven-Baked Dumplings in Coconut Curry Sauce

Warm, cozy, and full of fragrant spices, this dish features tender dumplings baked in a creamy coconut curry sauce, perfect for a quick weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Dumplings
  • 1 package Dumplings (frozen or homemade) Use straight from frozen for best texture.
Curry Sauce
  • 1 can coconut milk (about 13.5 oz) Use full-fat coconut milk for a richer sauce.
  • 1–2 tbsp curry powder Adjust to taste.
  • 1–2 tsp spicy chili crisp Adjust to taste.
Aromatics & Toppings
  • 2 tbsp fresh green onions, chopped
  • 1 tbsp toasted sesame seeds
Seasoning
  • to taste salt
  • to taste pepper
  • 1–2 tbsp oil for cooking (neutral oil like vegetable or canola) For browning the dumplings.

Method
 

Preheat the oven
  1. Preheat according to the dumpling package instructions or set the oven to 400°F if using homemade dumplings.
Heat the pan
  1. In a large oven-safe pan, warm 1–2 tbsp oil over medium heat until shimmering.
Brown the dumplings
  1. Add the dumplings to the pan in a single layer and cook until the bottoms are lightly browned, about 2–4 minutes.
Make and add the sauce
  1. In a bowl, whisk coconut milk with curry powder, salt, and pepper; pour the sauce evenly over the dumplings.
Bake until cooked through
  1. Transfer the pan to the oven and bake 15–20 minutes, or until the dumplings are cooked through and the sauce is bubbling.
Finish and garnish
  1. Remove from the oven and top with spicy chili crisp, toasted sesame seeds, and chopped green onions before serving.

Notes

Serve over steamed jasmine rice or sticky rice. Add a simple cucumber salad for a bright, cooling contrast. Store leftovers in an airtight container for up to 3 days.