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There are nights when dinner just needs to be effortless and delicious and this one pan dumpling dinner is the answer for those busy evenings. Tender dumplings nestled on top of garlicky bok choy in a rich coconut red curry sauce make this dish a comforting meal with minimal cleanup and maximum flavor.
The first time I threw this together I was desperate to use up leftover greens and a half bag of dumplings hiding in the freezer. It turned into a weekly repeat because my whole family now asks for it when they see bok choy in the fridge.
Ingredients
- Minced fresh garlic: brings punchy flavor and depth. Try to use fresh over jarred for a more aromatic base
- Minced fresh ginger: offers zing and warmth. Look for ginger roots that are plump and smooth
- Soy sauce: for savory saltiness. Choose naturally brewed if you can for the best depth
- Rice vinegar: adds tang that balances the richness
- Toasted sesame oil: brings a fragrant nuttiness. Use a dark toasted variety for strongest aroma
- Red curry paste: delivers vibrant spicy complexity and is essential for tying all the flavors
- Full fat coconut milk or cream: creates a lush silky sauce. Shake the can well before opening
- Chopped bok choy: gives freshness. Look for bright leaves and crisp white stalks
- Frozen dumplings: are your shortcut star. Chicken vegetable or pork vegetable both work great
- Chopped cilantro: adds fresh brightness at the end
- Thinly sliced green onion: offers peppery crunch
- Toasted sesame seeds: give a bit of crunch and nuttiness on top
- Chili crunch oil: is a game changer if you want heat and extra umami
Instructions
- Prepare the Sauce:
- In a medium bowl blend together the minced garlic fresh ginger soy sauce rice vinegar toasted sesame oil red curry paste coconut milk and water. Whisk until the sauce is fully combined and smells fragrant
- Sauté the Bok Choy:
- Heat a drizzle of oil in a large nonstick or heavy pan over medium heat. Add the chopped bok choy and toss for about three minutes until slightly wilted and vibrant green. You want to soften the greens but keep a bit of crunch in the stalks
- Layer in the Dumplings:
- Arrange your frozen dumplings snugly in a single layer right on top of the sautéed bok choy. Keep them close together so they warm up evenly and absorb the steam and flavor
- Pour in the Sauce:
- Slowly pour the red curry coconut mixture over the dumplings and bok choy. Make sure the sauce covers the bottom of the pan and seeps between the dumplings so every bite picks up flavor
- Simmer and Cook:
- Cover the pan tightly with a lid. Lower the heat to medium low and let everything simmer for about eight to ten minutes. The dumplings will steam through and soak up that fragrant sauce while the bok choy becomes incredibly tender
- Garnish and Serve:
- Once the dumplings are cooked through remove the pan from heat. Finish everything with chopped cilantro green onion toasted sesame seeds and a drizzle of chili crunch oil if you like it spicy. Scoop out big spoonfuls and enjoy
My favorite ingredient is honestly the fresh ginger because it gives the whole sauce a vibrant almost citrusy lift. The first time I made this my youngest insisted on helping sprinkle the sesame seeds. Now it is part of our dinner tradition and it always makes us laugh.
Storage tips
Leftovers keep well in an airtight container in the fridge for up to three days. I like to reheat everything gently in a covered pan with a splash of water to keep the dumplings from drying out. Do not freeze if you have already used previously frozen dumplings but freshly made batches are freezer friendly for a quick grab and heat meal.
Ingredient substitutions
If you do not have bok choy try napa cabbage spinach or even kale though you may want to chop kale very finely. For the sauce tamari replaces soy sauce in a pinch for a gluten free swap and regular sesame oil works if toasted is not on hand. Vegetarian dumplings also transform this recipe for plant based eaters.
Serving suggestions
Scatter extra fresh herbs more chili crisp or even a squeeze of lime over each bowl for a zesty twist. I have served this dish right from the pan as a hands on meal with chopsticks and it is always a crowd pleaser at casual gatherings. If you want a heartier dinner add a bowl of steamed jasmine or brown rice on the side.
This recipe is such a staple because it turns basic frozen dumplings into a meal that really feels home cooked.
Common Recipe Questions
- → Can I use homemade dumplings?
Absolutely! Homemade dumplings can be substituted for frozen. Adjust cooking time to ensure they're cooked through.
- → What type of bok choy works best?
Both baby and regular bok choy are great choices. Chop them into bite-sized pieces for even cooking.
- → Is the sauce spicy?
The red curry paste adds gentle heat. For more spice, add chili crunch oil when serving.
- → Can I make this dish vegetarian?
Yes, simply use vegetable dumplings and ensure all sauce ingredients are plant-based.
- → How should I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently before serving.
- → What can I serve alongside this meal?
Steamed rice or a crisp cucumber salad make excellent accompaniments for this dish.