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One Pan Dumpling Dinner

One Pan Dumpling Dinner

This One Pan Dumpling Dinner is a quick and comforting meal perfect for busy weeknights, coming together in under 30 minutes. It features frozen dumplings and fresh bok choy simmered in a creamy, savory sauce made from coconut milk, red curry paste, and aromatics. A complete and flavorful meal in a single skillet, it minimizes cleanup without sacrificing taste.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon minced fresh ginger
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons red curry paste (adjust to your spice preference)
  • 1/2 cup full-fat coconut milk or cream (from a can)
  • 1/2 cup water
  • 5 cups chopped bok choy
  • 20 frozen chicken and vegetable or pork and vegetable dumplings
  • 3 tablespoons chopped cilantro
  • 1/4 cup thinly sliced green onion
  • 2 teaspoons toasted sesame seeds
  • Chili crunch oil (optional, for serving)

Equipment

  • Large pan or skillet with a lid
  • medium bowl
  • Whisk

Method
 

Instructions
  1. Mix the Sauce: In a medium bowl, whisk together the minced garlic, minced ginger, soy sauce, rice vinegar, toasted sesame oil, red curry paste, coconut milk, and water until the curry paste is fully dissolved and the sauce is smooth.
  2. Wilt the Bok Choy: In a large pan or skillet with a lid, add the chopped bok choy and cook over medium heat for 2-3 minutes, just until it begins to wilt slightly.
  3. Add the Dumplings: Arrange the frozen dumplings in a single layer on top of the wilted bok choy.
  4. Pour the Sauce: Carefully pour the prepared sauce over the dumplings and bok choy, ensuring everything is evenly coated.
  5. Simmer and Cook: Bring the sauce to a simmer, then reduce the heat to medium-low. Cover the pan and let it cook for about 8-10 minutes, or until the dumplings are cooked through and tender (follow the package instructions as a guide).
  6. Garnish and Serve: Remove from the heat. Garnish generously with chopped cilantro, sliced green onions, and toasted sesame seeds. Add a drizzle of chili crunch oil for extra flavor and heat, if desired. Serve immediately.

Notes

Avoid overcrowding the pan for even cooking. Taste and adjust the sauce before adding it, as red curry pastes vary in spice level. Don't overcook the bok choy to maintain a tender-crisp texture. For a vegetarian version, use vegetable dumplings. Spinach, mushrooms, or bell peppers can be substituted for bok choy. To make it gluten-free, use gluten-free dumplings and tamari or coconut aminos instead of soy sauce.