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This gluten free dumpling bake is an easy one-pan dinner made with frozen gluten-free dumplings baked in a savory coconut curry sauce. Everything cooks together in the oven, which allows the dumplings to turn tender while the vegetables absorb the rich, spiced sauce, resulting in a comforting, low-effort meal that's perfect for busy weeknights!
Quick Look: Gluten-Free Dumpling Bake
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 35 minutes
- 🕒 Total Time: 45 minutes
- 👥 Servings: 6
- 📊 Calories: ~508 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: oven-baked in a casserole dish at 375°F
- 👩🍳 Flavor Profile: bold curry flavors with hearty dumplings.
- ⭐ Difficulty: Easy, one-pan dinner with minimal cleanup
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Why You'll Love This Dumpling Bake Recipe
These baked dumplings keep things simple while still delivering big, comforting flavor! I love this spin on the viral trend. Frozen dumplings bake directly in the sauce, so there's no boiling or pan-frying required, and everything comes together in a single dish for an easy one-pan gluten-free dinner with minimal cleanup!
This bake features bold curry flavors (like we love in this Thai red curry soup and this Thai curry salmon!) and a hands-off, oven-baked approach that fits easily into a busy weeknight routine. The dumplings turn tender as they bake, the vegetables soften into the sauce, and the whole dish feels hearty without being heavy.
Ingredients You'll Need
- Gluten-free dumplings: Frozen gluten-free dumplings are the base of this recipe. Feel Good Foods gluten-free potstickers work especially well because they hold their shape while baking and soak up the sauce nicely. Chicken or pork both work here.
- Mushrooms: Sliced mushrooms add savory depth and help bulk up the dish so it feels hearty and filling. White or cremini mushrooms are also good options.
- Zucchini: Zucchini adds freshness and balance to the rich sauce. It softens as it bakes and helps keep the dish from feeling too heavy.
Sauce
- Red Thai curry paste: This provides the main flavor base for the sauce, adding warmth and depth. Adjust the amount slightly if you prefer more or less heat.
- Coconut aminos: Coconut aminos add savory, umami flavor without gluten. If you don't need the recipe to be soy-free, gluten-free tamari can be used instead.
- Sesame oil: A small amount of sesame oil adds a nutty finish to the sauce. Use toasted sesame oil for the best flavor.
- Coconut milk: Full-fat canned coconut milk keeps the sauce creamy and rich while balancing the curry paste.
- Garlic: Minced garlic adds aroma and depth to the sauce. Fresh garlic works best here!
- Powdered ginger: Ginger adds warmth and complements the curry flavors. Ground ginger is convenient and blends smoothly into the sauce.
- Rice vinegar: Rice vinegar adds brightness and balances the richness of the coconut milk.
- Hot honey: Adds a subtle sweetness with a gentle heat that balances the savory, spicy flavors in the sauce. You can use regular honey here if you want!
Garnishes
- Cilantro: Fresh cilantro adds brightness and freshness when serving. You can skip it if you're not a fan.
- Green onion: Sliced green onion adds a mild onion flavor and a bit of crunch on top.
- Sesame seeds: Sesame seeds add texture and reinforce the sesame flavor in the dish.
- Chili crunch oil: A drizzle of chili crunch oil adds heat and texture at the end. This is optional but highly recommended if you like a little spice.
How to Make This Gluten-Free Dumpling Bake
Step 1: Preheat your oven to 375 degrees. In a bowl, whisk together the red Thai curry paste, coconut aminos, sesame oil, coconut milk, powdered ginger, minced garlic, rice vinegar, and honey until smooth.
Step 2: Add the sliced mushrooms and zucchini to a 9×13-inch baking dish and spread them out evenly.
Step 3: Arrange the frozen dumplings on top of the vegetables in a single layer.
Step 4: Pour the sauce evenly over everything, then spoon some of the sauce over each dumpling so they're well coated. Cover the dish tightly with foil and bake for 20 minutes.
Step 5: Remove the foil and continue baking for another 10 to 15 minutes, until the sauce is bubbling and the dumplings are heated through.
Step 6: Top with chopped cilantro, sliced green onion, sesame seeds, and a drizzle of chili crunch oil. Serve warm over steamed white rice.
Recipe Tips
- If some dumplings sit higher than the sauce, spoon extra sauce over the tops before covering with foil. This helps keep the wrappers soft and prevents any dry or chewy edges as they bake.
- This dish is best served hot and spooned over rice so the sauce can soak in. Try my Instant Pot coconut rice for a flavor-forward option. It's filling enough to stand on its own, but a simple salad on the side is always a nice addition!
This fits right in with other oven-friendly meals I keep in rotation, like my viral spaghetti alfredo and pesto chicken bake. These are the kinds of dinners I rely on when I want something satisfying on the table without juggling multiple pots and pans.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Because the dumplings continue to absorb sauce as they sit, the dish may thicken slightly over time.
- To reheat, warm individual portions in the microwave or reheat in a covered skillet or baking dish over low heat until warmed through. Add a small splash of water or coconut milk if needed to loosen the sauce before serving.
If you love a good one-pan meal, don’t sleep on this Boursin orzo chicken bake. It’s another easy meal where your oven does basically all the work!
Recipe FAQs
Yes! The dumplings go straight from the freezer into the baking dish. Covering the dish during the first part of baking helps them heat through evenly and stay tender.
Potsticker-style gluten-free dumplings work best because they hold their shape and absorb the sauce without falling apart. Brands like Feel Good Foods are especially reliable!
No! The dumplings don't need to be fully submerged, but spooning sauce over the tops helps keep them soft and prevents dry edges as they bake.
This dish has a soft, saucy texture rather than a crispy exterior. Baking the dumplings in sauce keeps them tender, similar to a casserole-style dinner.
More Cozy Gluten Free Dinners
Easy Gluten Free Dumpling Bake (One-Pan Dinner)
Equipment
Ingredients
- 24 Feel Good Foods Gluten Free Potstickers, Chicken or Pork works for this! 3 frozen packages total.
- 8 oz sliced mushrooms
- 1 zucchini, sliced into half moons
Sauce:
- ¼ cup Red Thai Curry Paste
- ¼ cup coconut aminos
- 2 tbsp sesame oil
- 14.5 oz canned coconut milk
- 1 tsp powdered ginger
- 2 cloves minced garlic
- 1 tbsp rice vinegar
- 2 tbsp hot honey, or regular honey
Garnishes
- cilantro, chopped
- green onion, diced
- chili crunch oil
- sesame seeds
Instructions
- Preheat oven to 375.
- Add the sauce ingredients to a bowl and whisk to combine.
- Place the sliced mushrooms and zucchini in a 9×13 inch baking dish. Place the dumplings on top in a single layer.
- Pour the sauce evenly over top, then spoon some sauce over each dumpling so everything is covered.
- Cover with foil and bake for 20 minutes. Uncover and bake for another 10-15 minutes.
- Top with chopped cilantro, sliced green onion, sesame seeds, and drizzle with chili crunch oil and serve over steamed white rice!
Notes
- If some dumplings sit higher than the sauce, spoon extra sauce over the tops before covering with foil. This helps keep the wrappers soft and prevents any dry or chewy edges as they bake.
- This dish is best served hot and spooned over rice so the sauce can soak in. It's filling enough to stand on its own, but a simple salad on the side is always a nice addition!
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Because the dumplings continue to absorb sauce as they sit, the dish may thicken slightly over time.
- To reheat, warm individual portions in the microwave or reheat in a covered skillet or baking dish over low heat until warmed through. Add a small splash of water or coconut milk if needed to loosen the sauce before serving.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
