One Pan Dumpling Dinner with Coconut Curry Sauce
This One Pan Dumpling Dinner is a quick and flavorful meal combining savory dumplings with a rich, aromatic sauce infused with garlic, ginger, red curry paste, and creamy coconut milk. With fresh bok choy adding crunch and vibrant toppings like cilantro, green onion, and toasted sesame seeds, this dish delivers a perfect balance of texture and bold Asian-inspired flavors—all cooked together in one pan for easy cleanup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
Main Sauce
- 2 teaspoons minced fresh garlic
- 1 teaspoon minced fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 2 tablespoons red curry paste
- 1/2 cup full-fat coconut milk or cream
- 1/2 cup water
Additional Ingredients
- 5 cups chopped bok choy
- 20 frozen chicken and vegetable or pork and vegetable dumplings
- 3 tablespoons chopped cilantro
- 1/4 cup thinly sliced green onion
- 2 teaspoons toasted sesame seeds
- Chili crunch oil (optional)
Instructions
- Prepare the Sauce: In a small bowl, mix together the minced garlic, minced ginger, soy sauce, rice vinegar, toasted sesame oil, red curry paste, coconut milk, and water until well combined to create a smooth and flavorful sauce.
- Cook the Dumplings: Heat a large non-stick skillet or pan over medium heat. Arrange the frozen dumplings in a single layer in the pan. Pour the prepared sauce evenly over the dumplings.
- Simmer and Steam: Cover the skillet with a lid and allow the dumplings to cook for about 8 to 10 minutes, or until the dumplings are cooked through and the sauce has reduced slightly.
- Add the Bok Choy: Remove the lid, add the chopped bok choy to the pan, and gently stir to incorporate it with the dumplings and sauce. Cover again and cook for an additional 2 to 3 minutes until the bok choy is tender but still crisp.
- Finish and Serve: Remove from heat. Sprinkle chopped cilantro, sliced green onions, and toasted sesame seeds over the top. Drizzle with chili crunch oil, if desired, for added spice. Serve hot straight from the pan for an easy, one-pot meal.
Notes
- You can use either chicken and vegetable or pork and vegetable frozen dumplings based on preference.
- Make sure your skillet has a tight-fitting lid for proper steaming of dumplings and bok choy.
- Adjust the amount of red curry paste and chili oil according to your heat tolerance.
- For a dairy-free meal, use full-fat coconut milk instead of cream.
- This dish is best enjoyed fresh but can be refrigerated for up to 2 days and reheated gently on the stovetop.
