Easy Gluten Free Dumpling Bake (One-Pan Dinner)
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!
Servings: 6 servings
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 9x13 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
Serving: 4dumplings + sauce and ⅙ veggies | Calories: 508kcal | Carbohydrates: 52g | Protein: 11g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 613mg | Potassium: 398mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1618IU | Vitamin C: 18mg | Calcium: 62mg | Iron: 3mg