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Baked Curry Coconut Dumplings Recipe


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4.3 from 5 reviews

  • Author: Sara
  • Total Time: 30-35 minutes
  • Yield: 6 servings

Description

This Baked Dumpling Recipe features frozen potstickers cooked in a flavorful red curry coconut milk sauce with garlic, soy sauce, sesame oil, and fresh spinach. Baked to crispy perfection, these dumplings are easy to prepare and make a delicious, comforting meal perfect for any weeknight dinner.


Ingredients

Sauce Ingredients

  • 1 (4 oz) jar Red curry paste
  • 1 (14 oz) can Coconut milk
  • 1 tablespoon Garlic, minced
  • 2 tablespoons Soy sauce
  • 1 teaspoon Sesame oil

Main Ingredients

  • 2 cups Spinach (optional but recommended)
  • 15-20 frozen Potstickers (gyoza dumplings)


Instructions

  1. Preheat Oven: Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish or a large sheet pan with a lip to hold the liquids during baking.
  2. Prepare Sauce: In a small bowl or directly in the baking dish, whisk together the red curry paste, coconut milk, soy sauce, minced garlic, and sesame oil until fully combined. If the sauce is too thick, add 1 to 2 tablespoons of water to thin it slightly.
  3. Add Spinach and Dumplings: Stir the fresh spinach into the sauce evenly. Then, arrange your frozen potstickers in one even layer over the sauce and spinach mixture.
  4. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 15 to 20 minutes. This allows the potstickers to cook through and soak up the curry sauce flavors.
  5. Crisp Dumpling Tops: Remove the foil, increase the oven temperature to 400°F, and bake for an additional 5 to 10 minutes. This step crisps the tops of the dumplings and gives them a lovely golden color.
  6. Garnish and Serve: Once baked, garnish with sesame seeds, sliced green onions, and drizzle with chili oil or sriracha if desired. Serve the dumplings hot and enjoy the rich, aromatic flavors.

Notes

  • For a milder dish, reduce the amount of red curry paste.
  • Feel free to substitute spinach with kale or bok choy for a variation.
  • If you don’t have frozen potstickers, fresh dumplings can be used but adjust baking time accordingly.
  • Adding a splash of water to the sauce ensures it has the perfect consistency to coat the dumplings evenly.
  • Leftovers can be refrigerated and reheated in the oven for best results.
  • Prep Time: 5 minutes
  • Cook Time: 25-30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian Fusion