Creamy Baked Dumplings With Spinach
Bake frozen dumplings with coconut curry sauce, spinach and chilli crisp for a low-effort dinner with one dish to wash.
Samla2 min read
Keep a bag of dumplings in the freezer
This is for the evening when chopping an onion feels like too much. Whisk the sauce in the baking dish, add frozen dumplings and let the oven take over. Foil matters for the first half: it traps enough steam to soften the wrappers. Take it off at the end and the tops pick up some colour.
Delish included baked dumplings in its June 2026 list of social-media recipes worth keeping.
Ingredients
- frozen vegetable or chicken dumplings
- light coconut milk
- red curry paste
- soy sauce
- rice vinegar
- baby spinach
- spring onions, sliced
- chilli crisp
- lime, cut into wedges
Method
- Heat the oven to 200°C. Whisk the coconut milk, curry paste, soy sauce and rice vinegar in a 28 cm baking dish.
- Fold in the spinach, then arrange the frozen dumplings in one layer with space between them.
- Cover tightly with foil and bake for 18 minutes.
- Remove the foil, spoon sauce over the dumplings and bake for 8 to 10 minutes more, until the wrappers are tender and the tops begin to brown.
- Finish with spring onions and chilli crisp. Serve with lime wedges.
Taste before adding more salt
Start with less curry paste if the filling is strongly seasoned. Vegetable dumplings welcome the full amount; pork or kimchi dumplings may need only half. Taste the hot sauce before adding extra soy.
Why the foil matters
The covered first bake traps the steam needed to cook frozen wrappers. Do not use a dish so large that the sauce sits far below the dumplings.
