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–+ servings
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)

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!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Servings: 4 servings
Author: Sarah Bond

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

Instructions

  • Prep: Preheat oven to 400°F (204°C). If serving with rice, get that going now.
  • Sauce: Into a large (9x13 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.

Video

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.
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