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Here’s the thing about frozen dumplings: they’re already good. But dump them into a creamy red curry coconut sauce, scatter in some mushrooms and edamame, and bake until the tops go golden and slightly crispy? That’s a completely different situation. One casserole dish, forty minutes, and dinner is handled.

A baked dish of dumplings in a spicy, saucy glaze, topped with chopped green onions and sesame seeds, with a spoon in the corner. Lime wedges and condiments are visible on the side.
This Thai dumpling casserole is vegetarian, dairy-free, and the kind of weeknight dinner that makes everyone at the table ask for seconds.
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This recipe started as a TikTok trend and I knew immediately I had to make it my own. My version uses the same creamy red curry coconut sauce my readers love from my Thai noodle casserole and my Thai coconut curry with tofu.

The concept sounds unusual until you taste it. Frozen dumplings baked in a curry sauce pick up the coconut milk curry flavors as they cook, and the uncovered finish crisps the tops into something that has no business being as good as it is (and takes me right back to my days backpacking around Southeast Asia).

Close-up of dumplings topped with chili sauce, green onions, and sesame seeds, served with white rice, edamame, and mushrooms.
A bowl of white rice with saucy dumplings, edamame, vegetables, and chili oil, garnished with green onions, on a green surface with extra rice, sesame seeds, and sauce nearby.

The TikTok Trend That Actually Lives Up to the Hype

  • No stovetop cooking – everything cooks in a casserole dish in the oven.
  • No chopping required (like, at all)
  • Easily adjustable for spice level
Close-up of cooked dumplings in a spicy red sauce, garnished with chopped green onions and sesame seeds.

Key ingredients

  • Frozen vegetarian dumplings: The main ingredient and the one that makes this casserole so easy. Bibigo Vegetable Potstickers are the preferred brand since they hold up well to baking without falling apart. Use most of a 24-oz bag for a full casserole. Don’t thaw them first.
  • Coconut milk: Full-fat is essential here. Light coconut milk produces a thinner, less flavorful sauce that doesn’t coat the dumplings the same way.
  • Thai red curry paste: Brands vary significantly in heat and saltiness, so start with two tablespoons, taste, and add more after combining the sauce. Don’t add it all at once or you risk a casserole you can’t dial back.
  • Mushrooms: Add a meaty, umami-forward texture that makes the casserole feel more substantial. They can be omitted or swapped for silken tofu cubes or a can of chickpeas if mushrooms aren’t your thing.
  • Water chestnuts: The ingredient that holds its texture no matter how long it bakes. They provide a crunchy, slightly sweet contrast against the creamy sauce that most vegetables can’t replicate.
  • Edamame: Adds protein and a pop of color. Goes in raw and cooks through during the bake. Frozen edamame works fine here, no need to thaw.

Serve over steamed white rice for the classic presentation. My cauliflower fried rice is a lower-carb option that keeps the Asian flavor profile going. Garnish generously with chopped green onions, chili crisp, and sesame seeds!

Various labeled ingredients in glass bowls on a green surface, including coconut milk, mushrooms, edamame, soy sauce, chili garlic sauce, water chestnuts, ginger, frozen dumplings, and red curry paste—everything you need to make a flavorful Thai Dumpling Casserole with an easy dump and bake method.

If you love the Thai red curry direction, my Thai green curry with eggplant is the next recipe worth making, and my Thai-style curried chickpeas take the same pantry ingredients in a completely different direction.

Baked dumplings in a rectangular dish, topped with a spicy red sauce, sliced green onions, and sesame seeds, with a spoon on the side and small bowls of rice and garnishes nearby.
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Red Curry Dumpling Bake (Vegetarian)

By: Sarah Bond
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Servings: 4 servings
This dumpling bake features crispy dumplings in a creamy red curry coconut sauce with mushrooms and edamame. One casserole dish and ready in 40 minutes!

Ingredients 

  • 2 13-oz cans coconut milk, 760 mL
  • 2 to 4 Tbsp Thai red curry paste*, 30 to 60 g
  • 2 Tbsp soy sauce, 30 mL
  • 1 Tbsp chili garlic sauce, 15 g
  • 1 Tbsp grated ginger, I like to use a tube of ginger paste
  • 1 8-oz package sliced mushrooms**, 226 g
  • 1 8-oz can water chestnuts, drained, 226 g
  • 1 cup shelled edamame
  • 20 to 25 vegetarian frozen dumplings***
  • Garnish with chopped green onions, chili crisp, sesame seeds
  • Serve with rice
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Instructions 

  • Prep: Preheat oven to 400°F (204°C). If serving with rice, get that going now.
  • Sauce: Into a large (9×13 inch or similar) casserole dish, dump 2 13-oz cans coconut milk, 2 to 4 Tbsp Thai red curry paste*, 2 Tbsp soy sauce, 1 Tbsp chili garlic sauce, and 1 Tbsp grated ginger. Whisk to combine.
    A beige baking dish contains coconut milk with separate dollops of red curry paste, brown sauce, minced garlic, and grated ginger on top, set on a green surface.
  • Fillings: Stir in 1 8-oz package sliced mushrooms**, 1 8-oz can water chestnuts (drained), and 1 cup shelled edamame.
    Place 20 to 25 vegetarian frozen dumplings*** on top of the mixture in a single layer so they aren't overlapping. Spoon some sauce over each dumpling.
    Rectangular casserole dish filled with pierogies arranged in rows over a creamy sauce, shown on a green surface.
  • Bake: Tightly cover with aluminum foil and bake for 25 minutes, or until sauce is bubbling.
    Rectangular baking dish filled with cooked dumplings or pierogi in a thick, reddish-brown sauce, arranged in overlapping rows on a green surface.
  • Uncover: Remove foil and return to the oven for 10 to 15 minutes to allow the tops of the dumplings to become a bit crispy and golden brown.
    A baked casserole dish filled with dumplings in a reddish sauce, garnished with sliced green onions, sesame seeds, and chili oil.
  • Serve: Spoon into bowls with rice, topping with chopped green onions, chili crisp, and sesame seeds
    Bowl of rice and saucy dumplings garnished with green onions and sesame seeds, served with a spoon. Lime wedge and extra rice are on the side.

Notes

*Start with less curry paste and stir in more after combining the sauce to suit your spicy level preference.
**Mushrooms can be omitted if you are not a fan. They can also be replaced with cubes of silken tofu or a can of chickpeas.
***Dumplings: We use most of a 24 oz bag. Bibigo Vegetable Potstickers are our preferred brand.
Store leftovers in an airtight container for up to 4 days in the fridge. Reheat gently in the microwave, adding a splash of water or broth if needed. Leftovers will not freeze well.
Can I make it ahead of time? This makes a great prep-ahead casserole! Assemble everything up until the point where you would add the dumplings (don’t add them). Tightly cover and store in the fridge for up to 2 days. When ready to bake, add the dumplings and bake as instructed. 
Can I swap the mushrooms? Yes. Cubes of silken tofu make a softer, protein-rich substitute that absorbs the curry sauce beautifully. A drained can of chickpeas adds protein and a slightly firmer texture. Both options work well if you’re not a mushroom fan.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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