One Pan Baked Dumplings with Creamy Coconut Curry Sauce – Better Than Takeout
One Pan Baked Dumplings with Creamy Coconut Curry Sauce – Crispy on the outside, tender on the inside. After making this many times, I’ve perfected the trick to get that perfect texture. The irresistible, creamy coconut curry sauce is what makes this dish better than takeout. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Pistachio Chocolate Chunk Cookies Recipe and Easy Spinach Ricotta Puff Pastry Bites for Dinner.
Why This One Pan Baked Dumplings with Creamy Coconut Curry Sauce – Better Than Takeout Is Pure Comfort
- Crispy on the outside, tender on the inside
- Creamy coconut curry sauce that's out of this world
- Better than takeout, ready in 30 minutes
- Easy cleanup with just one pan
What You'll Need for One Pan Baked Dumplings with Creamy Coconut Curry Sauce – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Dumpling wrappers
- Ground pork
- Shrimp
- Green onions
- Garlic
- Ginger
- Coconut milk
- Curry powder
- Soy sauce
- Honey
- Curry powder
- Soy sauce
- Honey
- Garlic
- Ginger
- Optional: Chopped cilantro
- Optional: Sesame seeds
- Optional: Lime wedges
📝 Ingredient Notes
- Dumpling wrappers: Use store-bought or make your own.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Ensures even cooking and easy cleanup → See on Amazon
- Food processor — Makes quick work of mincing garlic and ginger → See on Amazon
How to Make One Pan Baked Dumplings with Creamy Coconut Curry Sauce – Better Than Takeout
- Prepare the filling: Combine ground pork, shrimp, green onions, garlic, ginger, soy sauce, and honey. Mix well.
- Assemble the dumplings: Place a spoonful of filling in each wrapper. Wet the edges with water, fold in half, and press to seal. Make a few pleats on one side.
- Bake the dumplings: Place dumplings in a single layer in a greased baking dish. Bake at 400°F (200°C) for 20-25 minutes, until golden and crispy.
- Make the sauce: Simmer coconut milk, curry powder, soy sauce, and honey until thickened. Stir in cornstarch slurry if needed.
- Serve: Serve dumplings with coconut curry sauce, garnished with cilantro, sesame seeds, and lime wedges.
Cook's Tips for Perfect One Pan Baked Dumplings with Creamy Coconut Curry Sauce – Better Than Takeout
- Common mistake and fix: Don't overfill the dumplings. This can cause them to burst and make the wrappers soggy. Keep the filling to about 1 teaspoon per dumpling.
- Pro tip: For a crispier bottom, place the dumplings in a cold pan before baking. This helps to create a barrier between the wrapper and the pan.
- Pro tip: To freeze dumplings, place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. They can be baked straight from frozen, adding a few extra minutes to the baking time.
Storing & Reheating One Pan Baked Dumplings with Creamy Coconut Curry Sauce – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover dumplings in the fridge for up to 3 days. Make-ahead tip: The filling can be made up to 2 days ahead. Assemble the dumplings just before baking.
Freezing One Pan Baked Dumplings with Creamy Coconut Curry Sauce – Better Than Takeout
Freeze uncooked dumplings for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, omit the shrimp and add more vegetables like bell peppers or cabbage.
- Best substitution: If you don't have curry powder, use a mix of turmeric, cumin, coriander, and cayenne pepper.
- Make-ahead: The filling can be made up to 2 days ahead. Assemble the dumplings just before baking.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the dumplings are sticking to the pan, try using a little more oil or cooking spray. If the wrappers are tearing, try wetting them with a little more water.
Want to level up this recipe?
Baking sheet — Perfect for baking dumplings in a single layer → Check price on Amazon
One Pan Baked Dumplings with Creamy Coconut Curry Sauce – Better Than Takeout
Ingredients
Main Ingredients
- Dumpling wrappers
- Ground pork
- Shrimp
- Green onions
- Garlic
- Ginger
- Coconut milk
- Curry powder
- Soy sauce
- Honey
Seasonings
- Curry powder
- Soy sauce
- Honey
- Garlic
- Ginger
Optional Toppings
- Chopped cilantro
- Sesame seeds
- Lime wedges
Instructions
- Prepare the filling: Combine ground pork, shrimp, green onions, garlic, ginger, soy sauce, and honey. Mix well.
- Assemble the dumplings: Place a spoonful of filling in each wrapper. Wet the edges with water, fold in half, and press to seal. Make a few pleats on one side.
- Bake the dumplings: Place dumplings in a single layer in a greased baking dish. Bake at 400°F (200°C) for 20-25 minutes, until golden and crispy.
- Make the sauce: Simmer coconut milk, curry powder, soy sauce, and honey until thickened. Stir in cornstarch slurry if needed.
- Serve: Serve dumplings with coconut curry sauce, garnished with cilantro, sesame seeds, and lime wedges.
Notes
- Chef tip: For a vegetarian version, omit the shrimp and add more vegetables like bell peppers or cabbage.
- Best substitution: If you don't have curry powder, use a mix of turmeric, cumin, coriander, and cayenne pepper.
- Make-ahead: The filling can be made up to 2 days ahead. Assemble the dumplings just before baking.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the dumplings are sticking to the pan, try using a little more oil or cooking spray. If the wrappers are tearing, try wetting them with a little more water.
Storage
- Fridge: Store leftover dumplings in the fridge for up to 3 days.
- Freezer: Freeze uncooked dumplings for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
- Make ahead: The filling can be made up to 2 days ahead. Assemble the dumplings just before baking.
Nutrition Per Serving
- Calories: 620
- Protein: 30g
- Fat: 34g
- Carbs: 55g
- Fiber: 3g
- Sugar: 10g
- Sodium: 1500mg
- Cholesterol: 105mg
- Sat. Fat: 15g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
One Pan Baked Dumplings with Creamy Coconut Curry Sauce – Better Than Takeout FAQs
Yes, you can make the filling ahead of time and assemble the dumplings just before baking. You can also freeze uncooked dumplings for up to 3 months.
Overfilling the dumplings or not sealing them properly can cause them to become soggy. Make sure to keep the filling to about 1 teaspoon per dumpling and press the edges firmly to seal.
Yes, you can make these dumplings in the air fryer. Preheat the air fryer to 375°F (190°C), place the dumplings in a single layer, and cook for 10-12 minutes, flipping halfway through.
These dumplings are great with a side of steamed rice or noodles. You could also serve them with a side salad or some steamed vegetables.
Yes, you can use store-bought dumpling wrappers. They are just as good as homemade and save a lot of time.
A Warm Final Note
I can’t wait for you to try One Pan Baked Dumplings with Creamy Coconut Curry Sauce – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
