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One-Pan Dumpling Dinner

Frozen dumplings and bok choy cooked in creamy coconut curry sauce—all in one pan for an easy 35-minute weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp minced fresh garlic
  • 1 tsp minced fresh ginger
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • 2 tbsp red curry paste
  • ½ cup full-fat coconut milk or cream
  • ½ cup water
  • 5 cups chopped bok choy
  • 20 frozen dumplings chicken, vegetable, or pork
  • 3 tbsp chopped cilantro for garnish
  • ¼ cup thinly sliced green onion for garnish
  • 2 tsp toasted sesame seeds for garnish
  • chili crunch oil optional, for serving

Equipment

  • Large skillet or wide pan with lid
  • medium mixing bowl
  • whisk

Method
 

  1. In a medium bowl, whisk together the garlic, ginger, soy sauce, rice vinegar, sesame oil, red curry paste, coconut milk, and water until smooth. Set aside.
  2. Heat a large skillet or wide pan over medium heat. Add the chopped bok choy and sauté for 2-3 minutes until it just begins to wilt. Spread it out to create an even layer across the bottom of the pan.
  3. Arrange the frozen dumplings in a single layer on top of the bok choy, making sure they don't overlap.
  4. Pour the prepared sauce evenly over the dumplings and vegetables, making sure everything is coated.
  5. Cover the pan with a lid and reduce heat to medium-low. Simmer for 12-15 minutes without lifting the lid, until the dumplings are cooked through and the sauce has thickened slightly.
  6. Remove from heat and top with cilantro, green onions, sesame seeds, and a drizzle of chili crunch oil if desired. Serve immediately.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water to refresh the sauce. Do not freeze after cooking as dumpling wrappers become mushy. Sauce can be made up to 3 days ahead and stored in the fridge. Vegetable Swaps: Use spinach (add in last 5 minutes), kale, cabbage, bell peppers, or mushrooms. Spice Level: Reduce curry paste to 1 tablespoon for mild or add sriracha for extra heat. For thicker sauce: Mix 1 tsp cornstarch with 1 tbsp water and stir in during last few minutes.