One Pan Dumpling Bake (Viral Gyoza Bake)

This one pan dumpling bake is what happens when the viral gyoza bake meets a proper Thai red curry. Creamy coconut sauce, fragrant curry paste, golden dumpling tops and just enough lime to make everything pop. It’s bold, cosy and exactly the sort of dinner I make when I want something comforting but don’t want to hover over the hob.

A tray of gyoza dumplings covered in a rich, orange-red curry sauce, garnished with chopped coriander, sesame seeds, and chilli oil.

Nicky’s Notes

A woman with long brown hair and a black top smiles at the camera, sitting indoors with a brick wall and some greenery in the background.

The first time I tried a dumpling bake (after seeing the viral dumpling bake everywhere), I loved the idea but wanted a bit more punch and depth.

Thai red curry paste gives you that instant hit of lemongrass, chilli and garlic without needing a long ingredients list.

I’ve tested this version several times to get the balance right, rich but not claggy, spicy but still family-friendly, and with that all-important contrast between tender dumpling bottoms and lightly crisp tops.

Why This One Pan Dumpling Bake Works

The dumplings cook from frozen, making it genuinely low-effort.
The Thai red curry paste adds a depth of flavour.
Coconut milk mellows the spice and creates that silky, spoon-coating sauce.
Leaving the dumpling tops exposed gives you two textures in one dish.
Adding chilli flakes or chilli crisp at the end for a vibrant kick of heat.

It’s the perfect balance of cosy, fresh and spicy.

📋 Ingredients for my dumpling bake

***Full recipe with detailed quantities in the recipe card below***

A bowl of frozen gyoza surrounded by labelled ingredients: coconut milk, brown sugar, red Thai curry paste, lemongrass paste, soy sauce, and garlic on a wooden surface.

Note on the Curry Paste

I use Blue Dragon Thai Red Curry Paste

Curry pastes vary between brands though. Some are hotter or saltier, so taste and adjust, add more for spice or a splash of extra coconut milk to mellow it.

You can also make your own if you prefer.

Note on the Gyoza (dumplings)

Chicken, pork or vegetable gyoza all work. Mini dumplings cook slightly faster; larger ones may need a few extra minutes.

Abbreviated Recipe

***Full recipe with detailed steps in the recipe card below***

Stir garlic, lemongrass paste, Thai red curry paste, coconut milk, brown sugar and dark soy together in a baking tray. Nestle in 16–20 frozen gyoza (potstickers) so the tops stick out, spooning a little sauce over. Bake in a preheated oven uncovered for 20 minutes, then serve with Thai sticky rice, a sprinkle of sesame seeds + fresh coriander, and optional bok choi and chilli crisp.

Recipe Tips

Push th dumplings into the sauce slightly so the bottoms cook through, but keep the tops exposed, then spoon a little of the sauce over each of the gyoza. That contrast is what makes a dumpling bake properly addictive.

A close-up of a spoon lifting dumplings covered in thai red curry sauce, garnished with chopped herbs, from a tray.

Pin this now to find it later

Pin It

Creamy, gently spicy coconut sauce with fragrant chilli and lemongrass notes, juicy dumplings and a bright pop of chilli at the end.

🍽️ What to serve it with

Thai sticky rice is my top choice here, it’s perfect for soaking up that rich coconut curry sauce and makes the whole dish feel properly comforting.

Add a side of wok-fried pak choi (just garlic, a splash of soy and a quick toss in a hot pan), then finish everything with a sprinkle of fresh coriander and sesame seeds and some chilli crisp for an extra kick.

A bowl with white rice, curry sauce-covered dumplings (gyoza), leafy greens, and wooden chopsticks, garnished with sesame seeds and chopped herbs.

Preheat the oven to 200c (400f) fan
Add the garlic, lemongrass paste, Thai curry paste, coconut milk, brown sugar and soy sauce to a baking tray and stir everything together until combined.

2 cloves garlic, 1 tsp Lemongrass Paste, 2 tbsp Thai curry paste, 400 g (14oz) tin of full fat coconut milk, 1 tbsp light brown sugar, 1 tbsp dark soy sauce
Arrange the dumplings (gyoza) into the sauce to that they’re partially submerged but the tops are sticking out of the sauce, then spoon a little of the sauce over each of the dumplings.

16-20 frozen dumplings (gyoza)
Place in the oven uncovered and bake for 20 minutes until the dumplings are cooked through, slightly caramelized on the top and the sauce has thickened slightly.
Serve with some sticky rice to soak up the sauce and a sprinkle of sesame seeds and fresh coriander, add some chilli flakes or chilli crisp for an extra kick.

Boiled rice or Sticky Rice, Sesame seeds, Fresh coriander, Stir fried greens such as bok choi, Chilli crisp

Baking tray

The baking tray i’m using is a white enamel dish that I’ve had for years. It’s roughly 34cm x 28cm x 5cm (13.5″ x 11″ x 2″). Similar to this white enamel baking tray (