Baked Dumpling Casserole features frozen vegetable dumplings baked in a bold coconut milk and red curry sauce with bok choy, garlic, and ginger. Serve with Smashed Cucumber Salad.

A white baking dish filled with dumplings in a red sauce, topped with chopped fresh herbs and sesame seeds. The dumplings are arranged in neat rows and slightly browned on the edges.

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Dumplings, But Make It a Casserole

Variations on this dumpling bake recipe have been making the rounds on social media, and I can confirm this dish lives up to the hype. It looks like a lot of ingredients at first, but I promise this is easy to pull together quickly.

The sauce takes about five minutes. Half goes into the casserole dish. The dumplings go on top, and the rest of the sauce goes in before it heads into the oven. My family has already declared this one of their new favorite dinners, and I hope you enjoy it as much as we do.

Assorted Asian-inspired ingredients on a kitchen counter, including bok choy, cilantro, green onions, ginger paste, soy sauce, rice vinegar, canned water chestnuts, chili paste, and bags of vegetable gyoza.

Ingredients for Baked Dumpling Casserole

Here’s what you will need. Exact amounts are listed in the recipe card below.

Garlic and Ginger – Fresh minced garlic and ginger are worth using here. Both carry a significant amount of the sauce’s flavor, and jarred or powdered versions will not give you the same result.
Soy Sauce – Adds a savory, umami depth to the coconut curry sauce. Tamari is a good gluten-free substitute.
Rice Vinegar – A small amount that brightens the sauce and balances the richness of the coconut milk.
Toasted Sesame Oil – Adds a nutty, aromatic note. Toasted sesame oil is significantly more flavorful than regular sesame oil, so make sure the label says toasted.
Red Curry Paste – The bold, spicy base of the sauce. The amount can be adjusted depending on your heat preference.
Coconut Milk – Use full-fat unsweetened coconut milk for the richest sauce.
Bok Choy – Chopped and tossed into the sauce before pouring over the dumplings. It wilts and softens during baking, adding a fresh, slightly bitter note that balances the richness of the coconut milk.
Frozen Vegetable Dumplings – Use your favorite store-bought variety. No need to thaw before baking.
Cilantro, Scallions, and Toasted Sesame Seeds – Combined and sprinkled over the finished casserole just before serving for a fresh, bright finish.

Can I substitute the bok choy?

Yes. Napa cabbage or thinly sliced kale works well. Spinach is not recommended since it tends to wilt too much and get lost in the sauce.

How to Make Baked Dumpling Casserole

STEP ONE: Preheat the oven. Preheat the oven to 400°F.

STEP TWO: Make the sauce. In a medium bowl, stir together the coconut milk, red curry paste, garlic, ginger, soy sauce, rice vinegar, and sesame oil until well combined. Add the bok choy and toss lightly to coat.

STEP THREE: Assemble. Pour half the sauce into a 9×13-inch casserole dish. Arrange the frozen dumplings in an even layer over the sauce. Pour the remaining sauce evenly over the top.

STEP FOUR: Bake. Cover tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15 minutes until the dumplings are heated through and the edges are lightly crisp.

STEP FIVE: Finish and serve. While the dumplings bake, combine the chopped cilantro, scallions, and toasted sesame seeds in a small bowl. Sprinkle evenly over the finished casserole and serve immediately.

A close-up of a white dish filled with neatly arranged pan-fried dumplings, garnished with chopped fresh cilantro, green onions, and sprinkled with sesame seeds.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator. Reheat in the oven at 350°F until warmed through or in the microwave in short intervals. The dumpling edges will soften upon reheating, which is normal.

More Asian-Inspired Recipes

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A casserole dish filled with neatly arranged baked dumplings, topped with chopped herbs and sauce. The words Baked Dumpling Casserole are displayed across the center of the image.

Baked Dumpling Casserole Recipe

A savory, aromatic casserole with a rich coconut curry sauce and fresh bok choy, baked until the dumplings are tender and the edges are lightly crisp. Finished with cilantro, scallions, and toasted sesame seeds.

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Course: Main Course

Cuisine: Asian

Keyword: asian, casserole, comfort food, dumpling casserole, easy vegan dinner, vegetarian dinner

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 558kcal

Author: Holly Gray

Ingredients

13.5- ounce can unsweetened coconut milk
2 tablespoons red curry paste
1 tablespoon garlic minced
1 tablespoon ginger minced
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
2 cups bok choy chopped
24 frozen vegetable dumplings
¼ cup cilantro chopped
¼ cup scallions chopped
1 teaspoon sesame seeds toasted

Instructions

Preheat the oven to 400°F.
In a medium bowl, stir together the coconut milk, red curry paste, garlic, ginger, soy sauce, rice vinegar, and sesame oil until well combined. Add the bok choy and toss lightly to coat.
Pour half the sauce into a 9×13-inch casserole dish. Arrange the frozen dumplings in an even layer over the sauce. Pour the remaining sauce evenly over the top.
Cover tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15 minutes until the dumplings are heated through and the edges are lightly crisp.
Finish and serve. While the dumplings bake, combine the chopped cilantro, scallions, and toasted sesame seeds in a small bowl. Sprinkle evenly over the finished casserole and serve immediately.

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