Dumpling Bake (Viral One-Pan Dinner)

A baking dish filled with dumplings and meatballs in a red sauce, garnished with sliced green onions, with a serving spoon on the side.

Dumpling Bake (Viral One-Pan Dinner)

If you've seen the viral dumpling bake everywhere and wondered if it's worth making, it is, and my version makes it even better! Quick homemade meatballs join frozen dumplings in a creamy sauce for one-pan, dump-and-bake dinner that reheats beautifully.

Course dinner, Lunch, Main Course

Cuisine American, Asian

Diet Low Lactose

Keyword dumpling bake

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 413

Author Robyn Conley Downs

Equipment

Large Baking Dish

Ingredients

For the Sauce

3 cloves garlic, finely grated
2 teaspoons ginger, freshly grated
1 tablespoons unsweetened, smooth peanut butter
1 tablespoon Thai red curry paste (to taste, see notes)
4 tablespoons reduced-sodium soy sauce (or tamari)
1 tablespoon rice vinegar
1 tablespoon honey
1 (13.5-ounce) can lite coconut milk

Meatballs

1 pound ground chicken (or pork)
1 teaspoon ginger, freshly grated
2 cloves garlic, minced
1 teaspoon honey
1 tablespoon tamari
2 green onions (white and green parts), finely chopped

Dumplings

1 (16- to 20-ounce) bag frozen dumplings (chicken, pork, or vegetarian)

Instructions

Preheat And Prep: Preheat the oven to 400°F. Lightly grease (or spray with cooking spray) a 9x13-inch baking dish.
Make the Sauce: In the baking dish, whisk together the garlic, ginger, peanut butter, curry paste, soy sauce, rice vinegar, honey, and coconut milk until smooth. Remove ⅓ cup of the sauce to a small bowl (this will be drizzled over the dumplings and meatballs before baking).
Make the Meatballs: In a medium bowl, mix together the chicken, ginger, garlic, honey, tamari, and green onions until just combined.
Add the Dumplings & Meatballs: Arrange the frozen dumplings in a single layer in the baking dish. They can be close together, but avoid stacking.
Roll about 2 tablespoons of the meatball mixture into a ball (the mixture is sticky, so just do your best) and nestle in between the dumplings. Repeat with the remaining meat mixture (about 15 meatballs total).
Bake: Pour the remaining sauce evenly over the tops of the dumplings and the meatballs. Cover tightly with foil and bake for 25-30 minutes, or until the sauce begins to bubble around the edges.
Remove the foil and bake for an additional 10 minutes, until the dumplings are cooked through and the sauce is bubbling.
Finish: Sprinkle with green onions and if you like heat, chili crisp over the top.

Notes

Toppings: chili crisp (I highly recommend!), sliced green onions, steamed rice.
Curry Paste: The heat level of Thai red curry paste varies a lot from brand to brand, so if your family is sensitive to heat, start with less than called for, whisk, taste, then add more if you want more heat.
Peanut Free: Sub almond butter, or sunbutter for nut free.
Nutrition Info: Will very much depend on the type of dumplings you use.

Nutrition