If there’s one thing we can all agree on, it’s that weeknights are chaos. Between work emails, errands, and that mysterious pile of laundry that keeps regenerating, dinner can feel like a full-blown production. That’s why this One Pan Dumpling Dinner might just become your new best friend.
It’s fast, comforting, and delivers that restaurant-level satisfaction—without any fancy tricks or multiple pots to wash later. This dish is like a warm hug in a skillet: soft vegetable dumplings nestled in a creamy, fragrant vegetarian curry sauce made with coconut milk, soy sauce, and a hint of ginger garlic magic.
Whether you’re cooking for your family, your roommate, or just your own cozy night in, this recipe proves that an easy one-pan dinner can still feel indulgent. Plus, the flavors? Think spicy, creamy, savory, and just the right touch of heat—basically, your taste buds’ version of a happy dance.
Why You’ll Love This One Pan Dumpling Dinner
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One pan, zero stress. Seriously, minimal cleanup.
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Fast and flavorful. Ready in under 30 minutes.
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Vegetarian-friendly. With rich curry flavor and hearty dumplings that even meat lovers will devour.
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Cozy comfort. Creamy coconut sauce + soft dumplings = pure bliss.
One Pan Dumpling Dinner
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This One Pan Dumpling Dinner is the ultimate weeknight comfort meal—creamy, flavorful, and ready in just 25 minutes. Soft vegetable dumplings simmer in a fragrant coconut curry sauce infused with garlic, ginger, soy sauce, and red curry paste. It’s a satisfying vegetarian dish that delivers restaurant-level flavor with minimal cleanup and maximum comfort.
Ingredients
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2 tbsp olive oil (30 ml)
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2 cloves garlic, minced (6 g)
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1 tbsp fresh ginger, minced (10 g)
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1 tbsp red curry paste (15 g)
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1 tbsp soy sauce (15 ml)
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1 tbsp rice vinegar (15 ml)
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1 tsp toasted sesame oil (5 ml)
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1 can full-fat coconut milk (400 ml)
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12 vegetable dumplings (about 400 g)
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2 cups chopped bok choy (150 g)
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1/4 cup chopped green onions (25 g)
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2 tbsp fresh cilantro, chopped (8 g)
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1 tsp sesame seeds (5 g)
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1 tsp chili crunch oil (5 ml)
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Salt and pepper, to taste
Instructions
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Sauté aromatics
Heat olive oil in a large non-stick pan over medium heat. Add garlic and ginger, sautéing for 1–2 minutes until fragrant but not browned. -
Build the sauce
Stir in red curry paste, soy sauce, rice vinegar, and sesame oil. Mix well to combine and release the flavors. -
Add coconut milk
Pour in the coconut milk and stir gently. Let the sauce simmer for 2–3 minutes to thicken slightly. -
Cook dumplings
Arrange vegetable dumplings in a single layer in the sauce. Cover and steam for 5–6 minutes until heated through and tender. -
Add greens
Add chopped bok choy, cover again, and cook for another 3–4 minutes until wilted and tender. -
Garnish and serve
Top with green onions, cilantro, sesame seeds, and a drizzle of chili crunch oil. Taste and season with salt and pepper before serving.
Notes
You can use fresh or frozen dumplings—just add 2 extra minutes for frozen.
Substitute bok choy with spinach, kale, or napa cabbage if preferred.
Adjust sauce thickness with a splash of water or broth.
Use vegan dumplings and curry paste for a fully vegan meal.
Reheat gently with a splash of coconut milk to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Pan / Stovetop
- Cuisine: Asian Fusion
Ingredients
-
2 tbsp olive oil (30 ml)
-
2 cloves garlic, minced (6 g)
-
1 tbsp fresh ginger, minced (10 g)
-
1 tbsp red curry paste (15 g)
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1 tbsp soy sauce (15 ml)
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1 tbsp rice vinegar (15 ml)
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1 tsp toasted sesame oil (5 ml)
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1 can full-fat coconut milk (400 ml)
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12 vegetable dumplings (about 400 g)
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2 cups chopped bok choy (150 g)
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1/4 cup chopped green onions (25 g)
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2 tbsp fresh cilantro, chopped (8 g)
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1 tsp sesame seeds (5 g)
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1 tsp chili crunch oil (5 ml)
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Salt and pepper to taste
How to Make It
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Sauté the aromatics. Heat olive oil in a large non-stick pan over medium heat. Add the garlic and ginger, sautéing for 1–2 minutes until fragrant (not browned).
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Build your sauce. Stir in red curry paste, soy sauce, rice vinegar, and sesame oil. Mix well to release all those lovely flavors.
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Add coconut milk. Pour it in and stir for 2–3 minutes as the sauce simmers gently.
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Cook the dumplings. Arrange vegetable dumplings in a single layer, cover, and let them steam for 5–6 minutes, soaking up that curry goodness.
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Add the greens. Toss in chopped bok choy, cover again, and cook for another 3–4 minutes until tender.
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Garnish and serve. Sprinkle with green onions, cilantro, sesame seeds, and a drizzle of chili crunch oil. Taste, season with salt and pepper, and dig in!
Cooking Tips for the Perfect One-Pan Dumpling Dinner
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Frozen or fresh? You can use either! If frozen, just add an extra 2 minutes of steam time.
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No bok choy? Spinach, kale, or even napa cabbage work beautifully.
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Sauce too thick? Add a splash of water or vegetable broth. Too thin? Simmer a bit longer.
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Craving extra heat? A pinch of chili flakes or a little more curry paste will do the trick.
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Pro tip: Don’t panic if your sauce looks a little curdled while simmering—it’ll smooth out once everything’s mixed. It’s called “culinary character.”
A Little Story from My Kitchen
This One Pan Dumpling Dinner came to life one Friday night when my energy was somewhere between “too tired to cook” and “definitely too broke to order takeout.” I rummaged through the fridge, found a lonely pack of frozen dumplings, and decided to give them a creamy curry bath. The result? A total game changer.
Now, it’s become my go-to for lazy evenings when I still want something that tastes like a real meal. My husband calls it “the hug in a bowl,” and honestly, he’s not wrong. It’s the kind of dish that reminds me why I fell in love with cooking in the first place—simple ingredients, big flavor, and zero stress.
What to Serve with One Pan Dumpling Dinner
This dish is hearty on its own, but if you’re feeling extra fancy (or feeding a crowd), here are a few tasty companions:
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Steamed jasmine rice to soak up all that creamy curry sauce.
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Crispy spring rolls or edamame for a little crunch on the side.
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A simple cucumber salad tossed with rice vinegar and sesame oil to balance the richness.
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And for dessert? Try something light, like mango sorbet or a few pieces of dark chocolate.
Honestly, though, a big spoon and a cozy blanket are all you really need.
How to Store and Reheat
If you somehow manage to have leftovers (a rare event, trust me), store them in an airtight container in the fridge for up to 3 days.
To reheat:
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Warm gently on the stove over medium-low heat with a splash of coconut milk or water to loosen the sauce.
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Microwave option? Totally fine—just cover and heat in 45-second bursts, stirring in between.
Avoid freezing this dish, as the dumplings can get a little mushy when thawed. But honestly, it’s so good fresh, you won’t need to.
FAQs
Can I use chicken or pork dumplings instead?
Absolutely! Just make sure they’re cooked through before adding the greens.
Can I make this vegan?
Yes—just check that your dumplings and curry paste are vegan-friendly. Most store-bought red curry pastes contain shrimp paste, so read the label.
What if I don’t have coconut milk?
You can substitute with cashew cream or a mix of milk and a spoonful of peanut butter for a nutty twist.
Can I double the recipe?
Definitely! Just use a larger skillet or cook in two batches so everything cooks evenly.
Bringing It All Together
There’s something beautifully simple about this One Pan Dumpling Dinner—it’s weeknight cooking at its best. You toss everything in one pan, let the magic happen, and before you know it, you’re savoring a creamy, comforting bowl of curry-drenched dumplings that taste like they took hours.
So next time life feels hectic, remember: dinner doesn’t need to be complicated to be amazing. Light a candle, pour yourself something bubbly, and let this dish remind you that even the simplest meals can feel like a celebration.
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