These One Pan Dumplings (15 minute dinner!) are restaurant quality, but made in the comfort of your own home! Even better, because it’s a one pan recipe, there is minimal cleanup involved once dinner is over. Use your favorite type of dumpling to create this amazing, vegan, dinner!
If you are loving making one pan meals and need an easy clean up, you will also love my One Pan Gnocchi, One-Pot Mexican Quinoa, and this One Pan Broccoli Cheddar Orzo. For more healthy, Asian-inspired recipes, make my General Tso’s Tempeh next!
Notes on Ingredients
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 (scroll to it) in the recipe card.
What ingredients do I need for One Pan Dumplings (15 minute dinner!)
Sauce
garlic: fresh will give the most flavor
soy sauce: if soy free use coconut aminos
ginger: fresh will give the most flavor
red curry paste: use one that is less or more spicy depending on your preference
toasted sesame oil
rice vinegar
water
coconut cream
dumplings: I used Nasoya, but any vegan dumpling works!
bok choy
Garnish
scallions
cilantro
chili oil: I use momofuku chili crunch
sesame seeds
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How do you make One Pan Dumplings (15 minute dinner!)
- Start by mixing all of the sauce ingredients in a 9×9 baking dish. Preheat the oven to 375F.
- Chop the bok choy and add to the baking dish along with the dumplings.
- Bake covered for 15 minutes.
- Garnish and enjoy!
Commonly Asked Questions
Is this dish spicy?
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.
What type of dumplings should I use?
You can use any kind you prefer! I used Nasoya vegan dumplings, but any kind will work!
What else can I make with this dish for dinner?
I love to pair my Thai Chopped Salad with these dumplings for lunch or dinner!
Extra Helpful Tips
- 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.
- Make my One Pot Healthy Orzo next!
More Easy Vegan Dinners
Thai Chopped Salad (with peanut dressing!)
How to Store
Store in the fridge for up to 3 days. To reheat, microwave until hot and add more garnishes.
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
- Start by mixing all of the sauce ingredients in a 9×9 baking dish. Preheat the oven to 375F.
- 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 🙂