Viral One Pan Baked Dumpling Dinner

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How to make

It’s a flexible, weeknight-friendly recipe that’s perfect for using up whatever greens you have on hand, or tossing in additional veggies, making it a great clean-out-the-fridge meal. Heartier greens like bok choy and cabbage hold their texture beautifully in the oven, while spinach can be stirred in at the end if you’d like for a softer, wilted finish. Serve this baked dumpling dish as-is for a simple dinner, or add chili oil, sliced green onions, or a squeeze of lime for extra flavor and brightness.

Step-by-step tips and photos for the one pan dumpling recipe are included in the post, and you’ll find the printable recipe card below with full ingredient amounts and instructions.

First, let’s take a look at some of the ingredients

Coconut milk: I recommend full fat for the creaminess and flavor. But you can use lite if you prefer. For even ticker and richer flavor, you can use coconut cream. Make sure the can is well shaken, because coconut milk will separate in the can.

Soy sauce: for its salty umami flavor, and feel free to use tamari or coconut aminos if you prefer.

Rice vinegar: use regular, seasoned, or brown rice vinegar (this is my family’s favorite with a milder flavor). In a pinch, you could use apple cider vinegar or white vinegar.

Fresh greens: Use about 2-3 cups, and again, use your favorite, roughly chopped bok choy, spinach, kale torn into smaller pieces, or thinly sliced cabbage. Spinach: Use closer to 2 cups and gently fold in after baking if preferred.

Dumplings: also known as potstickers or you could even use wontons. I used Trader Joe’s brand Thai vegetable gyoza, but I encourage you to use your favorite. Bibigo, Ling Ling (these are often carried at Grocery Outlet), Signature Select, or Feel Good Foods are all great brands. Nasoya is another good brand, but they are not sold frozen, only fresh, so if you use these, you’ll want to shorten the cooking time by about 10 minutes. And, yes, you can use chicken, pork, or shrimp dumplings if you prefer. Do Not Thaw: Use them directly from the freezer. Thicker dumplings (like those from Costco) may need 5 extra minutes covered

Chili crunch oil: or chili crisp, is a spicy condiment with crunchy bits of fried garlic, shallots, and chilies infused in oil. It’s savory and umami-rich flavor. Use it in noodles especially ramen, eggs, pizza, or roasted vegetables. I used Trader Joe’s crunchy chili onion, which is great!

Let’s get cooking

Place all the sauce ingredients right in the 13×9-inch pan to for easy clean up and fewer dishes to do.

Want a little less sauce? Just leave out the ½ cup water.

Add the greens and mushrooms to the dish and toss lightly to coat in the sauce.

Nestle the frozen dumplings into the sauce in a single layer. Do not overcrowd the pan; keep them in a single layer for even cooking. Spoon sauce over the tops, making sure the dumplings are mostly submerged (they will not be completely covered by the sauce). Cover the casserole dish tightly with foil.

Don’t skip covering the dish with foil. This helps the dumplings steam and allow the sauce to simmer. If the foil is not covering the dish tightly, the steam will escape, and the dumplings will not cook through in the center.

Note: Larger dumplings (like those from Costco) may take slightly longer, sometimes needing up to 35 minutes baking time.

Bake for 25 minutes, or until the dumplings are heated through in the center. If you find them still cold in the center at 25 minutes, they likely need 5–10 more minutes, especially if the dish was overfilled or the dumplings are very large.

Once the dumplings are heated through, remove the foil and return the dish to the oven for 5 additional minutes to lightly reduce the sauce and crisp up the tops of the dumplings.

Carefully remove from the oven and garnish the dish with cilantro, green onions, sesame seeds, and chili crunch oil. Taste before serving; add a splash more soy sauce if needed. The sauce will thicken slightly as it cools.

Storage

If you have leftovers, take the dumplings out of the sauce a slotted spoon works well for this, and store the dumplings and sauce separately an airtight container in the fridge for up to 3 days. This keeps the dumplings from absorbing more sauce and getting mushy in the sauce.

Reheat in the microwave or on the stove. Heat the sauce first, until hot, then add dumplings back in before serving.

Make ahead

Even though this is super easy to make for dinner, here’s a trick that will make it even faster. Prep the sauce ahead of time and keep it in the fridge for a couple days in an airtight container like a glass mason jar. When you’re ready to make it, just continue with the recipe as written.

Changes

Add whatever veggies you’d like to the dish. Suggestions include: adding a cup of cooked and shelled edamame beans, shredded carrots, broccoli, cauliflower, snap peas, zucchini, celery, or green peas.

For more protein, add cubed tofu, shrimp, or chicken in the sauce before baking.

Use vegetable broth or chicken broth instead of water, or add additional broth if you want more sauce. Add a splash of fish sauce for more flavor.

Garnish with basil or mint if you’d like.

If you have some people who don’t care for spicy heat, simply add the chili crunch to individual servings of the viral baked dumpling dinner rather than to the whole dish.

You know I love a good trending viral recipe, like the Cottage Cheese Sweet Potato Bowls, Butternaise, the Jennifer Aniston Salad, and Cottage Cheese Cookie Dough Bark.  

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