Turkish-Inspired One-Pan Red Curry Dumpling Bake Tonight
A pan of crisp-edged dumplings bubbling in a creamy red curry sauce is weeknight payoff with almost no babysitting—made with frozen dumplings, coconut milk, and Thai red curry paste, then finished with tangy yogurt and warm Aleppo-style chile butter.
Equipment
- 9x13-inch (23x33 cm) baking dish or 12-inch (30 cm) oven-safe skillet
- Mixing bowl or large measuring cup
- Whisk
- Aluminum foil
- Small bowls (for yogurt and chile butter)
Ingredients
- 1 tbsp neutral oil for the pan (optional)
- 1 can full-fat coconut milk 13.5–14 oz / 400 ml, well stirred
- 2 to 3 tbsp Thai red curry paste to taste
- 1/2 cup low-sodium chicken or vegetable stock
- 1 tbsp soy sauce or tamari
- 1 to 2 tsp fish sauce
- 1 to 2 tsp light brown sugar
- 2 cloves garlic finely minced or grated
- 1 tsp fresh ginger grated
- 1 medium red bell pepper thinly sliced (about 6 oz / 170 g)
- 2 cups baby spinach or chopped bok choy packed
- 16 to 20 frozen dumplings/gyoza/potstickers about 14–20 oz / 400–570 g, any filling
- 2 scallions thinly sliced, for serving
- 1 lime cut into wedges
Turkish-style finish (optional but recommended)
- 1/2 cup plain whole-milk yogurt thick/strained styles work best
- 2 tbsp unsalted butter melted and warm
- 1 to 2 tsp Aleppo pepper (pul biber) or use 3/4 tsp smoked paprika + 1/4 tsp red pepper flakes
- 1 pinch fine salt
Instructions
- Heat the oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish or oven-safe skillet. Place the dish in the oven for 3 minutes to preheat the pan; this helps the dumplings take on better color.
- Make the curry base. In a bowl or large measuring cup, whisk coconut milk, red curry paste, stock, soy sauce, fish sauce, brown sugar, garlic, and ginger until smooth and streak-free. Taste a spoonful; it should be savory, lightly sweet, and moderately spicy. Adjust with a pinch more sugar or soy if needed.
- Build the pan. Scatter sliced bell pepper and spinach in the hot dish. Pour in the curry base and stir gently to coat the vegetables.
- Add the dumplings. Nestle frozen dumplings in a single layer, flat side up if using potstickers. They should be mostly submerged, with just the tops peeking through.
- Bake, covered, to steam. Cover tightly with foil and bake for 18 to 20 minutes. If your dumplings are large or very thick, plan for 22 minutes.
- Uncover to finish and reduce. Remove foil and bake 8 to 12 minutes more, until the sauce is bubbling around the edges and slightly thickened. If you like more color, broil for 2 to 3 minutes, watching closely.
- Make the Turkish-style finish while it bakes. In a small bowl, whisk yogurt with a pinch of salt until smooth. In another small bowl, stir Aleppo pepper into the melted warm butter.
- Check doneness. Cut one dumpling in half; the wrapper should be tender and the filling hot and fully cooked (165°F/74°C if meat-based). Taste the sauce and adjust with a squeeze of lime if it needs brightness.
- Serve. Spoon the hot dumpling bake into bowls. Dollop with salted yogurt and drizzle the Aleppo butter over the top. Finish with scallions and lime wedges.
Nutrition
Calories: 520kcalCarbohydrates: 48gProtein: 16gFat: 30gSaturated Fat: 18gCholesterol: 35mgSodium: 1250mgPotassium: 700mgFiber: 5gSugar: 10gVitamin A: 4500IUVitamin C: 70mgCalcium: 180mgIron: 4.5mg
Tried this recipe?Let us know how it was!
