Easy Dumpling Dinner

Name: Easy Dumpling Dinner with Coconut Curry Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 2 cloves garlic, grated; 1 inch piece ginger, grated; 1/4 cup soy sauce; 1 tbsp sesame oil; 1 tbsp red curry paste; 1/2 cup coconut cream; 1 tbsp rice vinegar; 1 cup water; 1 bag (16 oz) frozen dumplings; 2 heads bok choy, chopped; 2 tbsp green onions, chopped; 2 tbsp cilantro, chopped; 1 tbsp chili crunch; 1 tsp sesame seeds

This Easy Dumpling Dinner combines frozen dumplings and bok choy in a fragrant coconut curry sauce that comes together in one pan within 20 minutes. The creamy, aromatic sauce balances bold curry paste with cooling coconut cream for a satisfying weeknight meal.

🌍Asian 🏷️Dumplings 🏷️One-pan meal 🏷️Easy dinner 🏷️Weeknight dinner Bok choy

🏷️

🏷️Coconut curry

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TikTok

Total

20 min

Servings

2

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 cloves garlic, grated
1 inch piece ginger, grated
1/4 cup soy sauce
1 tbsp sesame oil
1 tbsp red curry paste
1/2 cup coconut cream
1 tbsp rice vinegar
1 cup water
1 bag (16 oz) frozen dumplings
2 heads bok choy, chopped
2 tbsp green onions, choppedoptional
2 tbsp cilantro, choppedoptional
1 tbsp chili crunchoptional
1 tsp sesame seedsoptional

14 Ingredients

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Instructions

1
Preheat your oven to 375°F (190°C).
2
In a casserole dish, combine the grated garlic, grated ginger, soy sauce, sesame oil, red curry paste, coconut cream, rice vinegar, and water.
3
Whisk the sauce ingredients together until well combined.
4
Add the frozen dumplings to the sauce, arranging them in a single layer.
5
Top the dumplings with the chopped bok choy.
6
Cover the dish tightly with aluminum foil.
7
Bake for 15 minutes.
8
Carefully remove from the oven and uncover. To serve, top with chopped green onions, cilantro, chili crunch, and sesame seeds.

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Tips & Notes

Pro tips

Add dumplings and bok choy separately: dumplings first for 10 minutes, then bok choy for the final 5-7 minutes so both finish tender at the same time.
Grate garlic and ginger fresh just before cooking—pre-minced loses flavor intensity needed to balance the curry and coconut.
Stir the sauce gently after adding dumplings to avoid breaking them; they're delicate once cooked.
Taste and adjust: if too thick, add water 2 tbsp at a time; if too thin, simmer uncovered for 2-3 minutes to reduce.

Substitutions

Coconut cream → full-fat coconut milk (use same amount but sauce will be thinner)
Bok choy → spinach, Swiss chard, or snap peas (reduce cooking time to 3-4 minutes)
Sesame oil → neutral oil like vegetable or peanut (adds less flavor but works in a pinch)
Rice vinegar → lime juice or white vinegar (adds brightness; start with 1½ tsp)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop over medium heat with a splash of water to loosen the sauce.