Whether you’ve seen these 1-bread baked dumpling versions on social media recently, we recommend trying this simple dinner idea. These baked dumplings are very flavorful and easy to make, essentially what we call “dumpling recipes” here in the Midwest. lol. Discard some ingredients in the bread and stir to bake. Anyone can make this and there are many ways to customize it!
These baked dumplings are creamy, lightly spicy and extremely comfortable. This is delicious in its own right, but serve it over rice for an even more fulfilling meal (such as red curry). I used a frozen chicken pot sticker, but the frozen dumplings work well. Also, this recipe requires you to make and bake one bread, which makes cleaning up easy!
Related: If you like creamy curry recipes, try yellow, green, or masaman curry next.
material
- Frozen dumplings – I used a chicken pot stick
- Coconut milk
- Red curry paste
- soy sauce
- Garlic
- Bokucho
How to make a one-bread yaki dumpling
Chop the garlic and chop the bok choy (green parts only).
For medium-sized casserole breads, add coconut milk, curry paste, soy sauce and water if used. Bubble and combine. Next, stir in the garlic and bokuchoy. Sew the frozen dumplings into the liquid.
Cover the bread with foil (use it before using unless there is a safe lid in the oven) and bake at 375°F for 25-30 minutes.
Tips, notes, alternatives
- There are many different types of coconut milk, so it can be a confusing ingredient. If you are using canned full fat coconut milk, add 1/4 cup of water to the mixture. This makes it a very creamy liquid, very comfortable! You can also use canned light coconut milk. In this case, there is no need to add any water. Also, if you use coconut milk from the refrigerated section (such as a silk brand), you don’t need to add any water.
- All kinds of curry pastes can be used in this recipe: red, yellow, green, etc. If you don’t want to use curry paste, use Pad Thai sauce or Peanut Satay sauce. These options change the overall flavor, but the recipe still makes for a creamy baked dumpling.
- You can use other vegetables besides Bok Choy or skip them completely. If you want to use something else, I recommend Napa cabbage or spinach.
- I kept this recipe very basic, but there are other great additions after baking: coriander, basil, green onion (leek), sesame seeds, or Chili Crunch.
- I think a small rectangular or square baking pan will work well, but other pans may also work depending on the final dish/sauce thickness. My main tip is to drizzle the top of them before covering and baking if the dumplings are 90% covered with liquid before baking.
- Leftovers can be stored in a closed container in the fridge for 1-2 days. However, IMO this is perfect for the day it was made as dumplings can sit for a long time in the liquid in the fridge and the texture can become gummy over time.
More Thai and Asian fusion recipes
FAQ
Do you thaw the frozen dumplings before baking?
No, add it to the frozen sauce. They are frozen into the oven.
Is One Punch Baked Dumpkin spicy?
It depends on the curry paste you use and if you want to add hot sauce or chili crunch/chili oil to the dish after baking. That alone, I think it’s a light and spicy dish, but you can easily increase the heat if necessary.
This recipe is inspired Daniel’s recipe Something she shared on Tik Tok. Her site has plenty of delicious plant-based recipes. Please check it out.
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Creamy, lightly spice-filled baking dumplings made in one pot from frozen pot stickers.
Instructions
-
Chop the garlic.
-
Engrave the Bok Choy (green parts only).
-
For medium-sized casserole breads, add coconut milk, curry paste, soy sauce and water if used. Bubble and combine.
-
Next, stir in the garlic and bokuchoy.
-
Sew the frozen dumplings into the liquid.
-
Cover the bread with foil (use it before using unless there is a safe lid in the oven) and bake at 375°F for 25-30 minutes.
Note
- There are many different types of coconut milk, so it can be a confusing ingredient. If you are using canned full fat coconut milk, add 1/4 cup of water to the mixture. This makes it a very creamy liquid, very comfortable! You can also use canned light coconut milk. In this case, there is no need to add any water. Also, if you use coconut milk from the refrigerated section (such as a silk brand), you don’t need to add any water.
- All kinds of curry pastes can be used in this recipe: red, yellow, green, etc. If you don’t want to use curry paste, use Pad Thai sauce or Peanut Satay sauce. These options change the overall flavor, but the recipe still makes for a creamy baked dumpling.
- You can use other vegetables besides Bok Choy or skip them completely. If you want to use something else, I recommend Napa cabbage or spinach.
- I kept this recipe very basic, but there are other great additions after baking: coriander, basil, green onion (leek), sesame seeds, or Chili Crunch.
- I think a small rectangular or square baking pan will work well, but other pans may also work depending on the final dish/sauce thickness. My main tip is to drizzle the top of them before covering and baking if the dumplings are 90% covered with liquid before baking.
- Leftovers can be stored in a closed container in the fridge for 1-2 days. However, IMO this is perfect for the day it was made as dumplings can sit for a long time in the liquid in the fridge and the texture can become gummy over time.
nutrition
Nutrition Facts
One Punch Baked Dump
Amount per serving
% Daily Value*
*Percent daily value is based on the 2000 calorie diet.
Notice: Nutrition is automatically calculated using spoon culler for your convenience. If relevant, we recommend using your own nutritional calculations.
Source: A Beautiful Mess – abeautifulmess.com
