My Viral One Pan Dumplings (15-minute dinner!) are restaurant quality but made in the comfort of your own home! Use your favorite type of dumpling to create this amazing, healthy dinner! Serve with General Tso’s Tempeh. If you are loving making one pan meals and need an easy clean up, you will also love One Pan Gnocchi, One-Pot Mexican Quinoa, Crispy Air-Fryer Wontons, and One Pan Broccoli Cheddar Orzo.
Why I Love This Recipe
- Viral Recipe: One Pan Dumplings are my most viral recipe and have amassed over 5 million views, for good reason!
- Quick Dinner: When you need something super quick and easy to make, look no further than One Pan Dumplings.
- Restaurant Quality: Skip the takeout and make dumplings at home instead. Cheaper, yummier, and healthier!
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Notes on Ingredients
- Soy Sauce: If soy- or gluten-free, use coconut aminos.
- Ginger: Fresh will give the most flavor but powdered is fine.
- Red Curry Paste: Use one that is less or more spicy depending on your preference.
- Dumplings: I used Nasoya, but any vegan dumpling works! Frozen is fine too, but you may have to add a couple of minutes to the baking time.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make One Pan Dumplings?
- Preheat the oven to 375F.
- Start by mixing all of the sauce ingredients in a 9×9 baking dish.
- Chop the bok choy and add to the baking dish along with the dumplings.
- Bake covered for 15 minutes.
- Garnish and enjoy!
- Step 1: First, preheat the oven to 375F and add all of the sauce ingredients to a 9×9 baking dish.
- Step 2: Then, whisk the sauce ingredients well.
- Step 3: Add the chopped bok choy to the dish.
- Step 4: Next, line the dish with dumplings.
- Step 5: Bake for 15 minutes, or until bubbling and cooked through.
- Step 6: Lastly, garnish and enjoy!
Commonly Asked Questions
Store in the fridge for up to 3 days. To reheat, microwave until hot and add more garnishes.
I love to pair my Thai Chopped Salad with these dumplings for lunch or dinner! You can also add a protein like General Tso’s Tempeh.
You can use any kind you prefer! I used Nasoya vegan dumplings, but any kind will work! Frozen works too, but you may need to add a couple minutes to cook time.
The level of spice is completely up to you. If you like more of a spice you can add more chili oil and use a spicier red curry paste. If spicy isn’t for you, then get a mild red curry paste and leave off the chili oil on top.
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“Amazing and full of flavor. My husband begged me to not lose the recipe! Thank you for this delicious dinner dish.”
– Claudia
Extra Helpful Tips
- Coconut cream will be thicker than coconut milk. Use canned.
- Using fresh garlic and ginger will add more flavor to the dish.
- Use any of the garnishes listed–whichever you prefer!
- Substitute the bok choy for any leafy green like spinach or kale. Frozen works too!
- Make my One Pot Healthy Orzo next!
More Easy Vegan Meals
If you tried these One Pan Dumplings or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
One Pan Dumplings (15-minute dinner!)
Equipment
- 1 casserole dish 9×9
- 1 knife
- 1 whisk
Ingredients
Sauce
- 2 cloves garlic minced
- 3 tablespoon soy sauce
- 1 teaspoon ginger
- 2 tablespoon red curry paste
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 cup water
- ¼ cup coconut cream
Main Ingredients
- 16 oz dumplings packaged – your favorite kind!
- 2 cups bok choy chopped
Garnish
- scallions
- cilantro
- chili oil I use momofuku chili crunch
- sesame seeds
Instructions
- Preheat the oven to 375F.
- Start by mixing all of the sauce ingredients in a 9×9 baking dish.
- Chop the bok choy and add to the baking dish along with the dumplings.
- Bake covered for 15 minutes.
- Garnish and enjoy!
Notes
- Coconut cream will be thicker than coconut milk.
- Using fresh garlic and ginger will add more flavor to the dish.
- Use any of the garnishes listed – whichever you prefer!
- Substitute the bok choy for any leafy green like spinach or kale.
Claudia K Goad says
Amazing and full of flavor. My husband begged me to not loose the recipe! Thank you for this delicious dinner dish.
Gloria Bertolozzi says
Can I substitute spinach?
Jordan Stacy says
Hi Claudia! Jordan from the HealthyGirl team here. Yes! Spinach, or even kale, would work! Spinach does wilt significantly more than Bok choy so you may want to add some extra or just stir it in right at the end.
Roni says
Delivered the anticipated wow flavour! Made a few tweaks: added tahini instead of sesame oil, used broccolini instead of bok choy, threw in some mushrooms so eliminated the water, poured in a whole can of coconut milk, and added a bit of agave syrup because the balance leaned a little too far toward bitter. It was a bit on the salty side for me so I’d opt for low sodium soy sauce next time. All in all, big winner with the crowd!
Jennifer Prager says
I made this toinght. It was easy, quick, and delicious. Since my dumplings were frozen, I cooked the dish a few extra minutes. This recipe will definitely be in our regular rotation!
Ari Brown says
So delicious!
Emily Elman says
Yumm!!!
Alexandra W says
What can I use to substitute red curry paste?
Jordan Stacy says
Hi Alexandra! Jordan from the HealthyGirl team here. Although we haven’t tested this, chili powder should work. I would use about 1/2 tbsp of chili powder to replace the red curry paste. You could also use a mix of tomato paste and chili flakes or chili paste if you have it.
Sam says
I made this with Silverbeet (Chard) and Bok Choy from the garden and it was great. I had to double the oven time but mayeb I should have used a smaller dish. Overall, great flavour and a super easy, quick dinner.
Jordan Stacy says
Literally making this dinner tonight as I leave this review – it is so good and the EASIEST meal ever. Love to be able to adjust the spice level on it.
Kelsey says
This was great and will become a regular weeknight meal for sure.
I added an extra 1/4 cup of coconut cream, a dash of veggies stock powder and a tbsp of maple syrup. My dumplings needed a little longer in the oven to cook through from frozen too 🙂
Dolores says
I made this for dinner tonight and while it took longer because the dumplings I used were frozen, it was tasty enough that we’ll try it again. I tweaked it a little, replacing the water with the liquid I had leftover from poaching chicken over the weekend, and I used some greens I’d purchased at the farmers market — I THOUGHT I bought spinach, but these were far more peppery.
Lisa says
This took way longer than 15 minutes to bake (using the Bibigo large dumplings) – more like 45 mins… but it was absolutely delicious! I think I might use the mini dumplings next time. I served this with asian cucumber salad (rice vinegar, soy sauce, honey, etc.) and it was a hit! Everyone really enjoyed it and it was super easy for a weeknight meal 🙂
Ivy says
Absolutely delicious! Will be keeping on rotation for sure! Thank you 🙂