
This dish ticks all my boxes for a weeknight meal: quick, comforting, full of flavor, and minimal cleanup! Everything is made in a single oven-safe dish, without compromising on texture. That’s right—the bok choy stays crisp, the dumplings stay tender, and the sauce stays creamy. If you love Asian flavors with minimal prep, this dumpling bake recipe transforms your favorite stuffed dumplings into a complete, balanced meal with added fiber (the veggies!). Enjoy!
Servings: 2 (you can easily double the recipe)
Preparation time: 15 minutes
Cooking time: 20-35 minutes
Ingredients
- 1 can (398 ml) light coconut milk
- 2 tablespoons (30 ml) reduced-sodium soy sauce
- 2 tablespoons (30 ml) red curry paste
- 1 tablespoon (15 ml) rice vinegar
- 1 tsp (5 ml) fresh ginger, minced
- 3 cloves garlic, minced
- 1 bag baby bok choy, thoroughly washed and coarsely chopped
- 20–30 dumplings of your choice*
- Optional garnish: lime juice, crispy chili oil, cilantro, sliced green onions
*I’m using Bibigo’s “Mini Wonton, Chicken and Cilantro” in this recipe. The dough is thinner, and I find them less greasy! The nutritional values below may therefore vary depending on the type of dumplings you choose.
Preparation
- Preheat the oven to 400°F.
- In a 9×13-inch baking dish or a large oven-safe skillet, combine the coconut milk, soy sauce, curry paste, vinegar, ginger, and garlic. Whisk to thoroughly combine the ingredients.
- Add the bok choy and toss to coat with the coconut milk mixture.
- Arrange the dumplings in the dish, spacing them apart.
- Bake for 20 minutes, or until the dumplings are cooked through if they were raw to begin with.
- Add your choice of toppings!
For more one-pot recipes:
Nutritional values per serving (without toppings): 428 calories | 21 g proteins | 16g fat | 51 g carbohydrates | 5 g fibers
Coconut Curry Dumpling Bake is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2026
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