INTRODUCTION
One Pan Dumpling Dinner is a quick, warm meal you can cook in one pan. It has soft dumplings, crisp bok choy, and a rich curry sauce. You do not need many tools. You can make it fast on a weeknight. It uses frozen dumplings so you save time and still get great flavor. Try a cool drink beside it like a honey almond milk cold brew to balance the warm curry and spice.
WHY YOU WILL LOVE THIS RECIPE
You will love this dish for its speed and taste. It cooks in one pan, so you make less mess and save time. The sauce is creamy and lightly spicy. The bok choy gives crunch and green color. The dumplings stay soft and soak up the sauce. This meal is also easy to change. You can use chicken, pork, or vegetable dumplings. If you need a warm drink after dinner, you might like this hazelnut honey mocha recipe for dessert or a pick-me-up.
HOW TO MAKE One Pan Dumpling Dinner
This recipe is simple. You mix a quick sauce, cook the bok choy, and steam the frozen dumplings right in the pan. The dumplings finish in the sauce so they taste full and soft. You can make the sauce mild or strong by changing the red curry paste amount. Keep the heat low when you cover the pan so the dumplings cook through and do not stick.
EQUIPMENT NEEDED
- Large, heavy pan with lid (12-inch or similar)
- Wooden spoon or spatula
- Small bowl for mixing sauce
- Measuring spoons and cups
- Knife and cutting board for bok choy and green onions
Ingredients You’ll Need :
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, 1/2 cup full-fat coconut milk or cream, 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)
STEP-BY-STEP INSTRUCTIONS :
In a bowl, mix garlic, ginger, soy sauce, rice vinegar, sesame oil, red curry paste, coconut milk, and water., In a large pan, sauté bok choy until slightly wilted., Place frozen dumplings on top of bok choy., Pour the prepared sauce over the dumplings and bok choy., Cover and simmer until dumplings are cooked through., Garnish with cilantro, green onions, sesame seeds, and chili crunch oil if desired.
HOW TO SERVE One Pan Dumpling Dinner
Serve the dumplings right from the pan for a casual meal. Use a large spoon to lift dumplings with sauce and bok choy onto each plate. Add extra cilantro and green onion on top. You can also serve with steamed rice or noodles to soak up the sauce. If you want a side cold salad, a simple cucumber salad with rice vinegar will work well. For a warm, light drink that pairs with the curry, try a soothing cup like homemade hormone balancing tea after the meal.
STORAGE & FREEZING : One Pan Dumpling Dinner
Store cooked leftovers in an airtight container in the fridge. Use within 3 days for best taste. Reheat gently in a pan over low heat. Add a splash of water or coconut milk to loosen the sauce when warming. Do not refreeze cooked dumplings if they were frozen once and fully thawed before cooking. If you have uncooked frozen dumplings left, keep them in the freezer and cook fresh when you want another meal.
SERVING SUGGESTIONS
- Serve with steamed jasmine rice to soak up the curry sauce.
- Offer a side of quick pickled cucumbers for a fresh contrast.
- Spoon a little extra chili crunch oil on top for heat.
- For a light sweet finish, pair with an easy syrup-based drink like a honey simple syrup mixed into iced tea or coffee.
- Add toasted peanuts or cashews on top for crunch.
VARIATIONS
- Swap the dumplings: Use shrimp, pork, chicken, or vegetable dumplings.
- Make it vegetarian: Use vegetable dumplings and vegetable broth instead of water.
- Change the sauce: Use more or less red curry paste to suit your heat level. You can swap curry paste for a mild miso paste and a touch of chili for a different flavor.
- Add more veg: Stir in sliced mushrooms, shredded carrots, or bell peppers when you cook the bok choy. These add color and texture.
- Make it spicy: Add sliced fresh chilies or more chili crunch oil on top.
FAQs
Q: Can I use fresh dumplings instead of frozen?
A: Yes. Fresh dumplings will cook faster. Lower the simmer time and watch closely so they do not overcook. They will absorb the sauce quickly.
Q: Do I need to thaw the dumplings first?
A: No. You can cook frozen dumplings straight from the freezer. Place them on top of the bok choy and let them steam in the sauce. Cooking from frozen keeps them firm and avoids sogginess.
Q: Can I make the sauce without coconut milk?
A: You can use a light cream, plain milk with a splash of oil, or a non-dairy cream. The sauce will be less rich but still tasty. For a lighter version, use low-fat coconut milk.
Q: How long do I simmer the dumplings?
A: Simmer for about 8 to 12 minutes on low heat, covered. Time can vary by brand and size. Check one dumpling at the thickest point to make sure it is cooked through.
Q: Is this recipe kid friendly?
A: Yes. Cut back on the red curry paste for mild flavor. Serve the sauce on the side if kids prefer plain dumplings.
Q: Can I make this gluten free?
A: Use gluten-free soy sauce and check dumpling wrappers for gluten-free labels. Many store-bought dumplings contain wheat, so look for certified gluten-free options.
MAKE-AHEAD TIPS FOR One Pan Dumpling Dinner
You can prep parts ahead to save time. Mince the garlic and ginger and store them in a small container in the fridge. Chop the bok choy and green onions and keep them in a sealed bag in the fridge for up to a day. Mix the sauce and store it in the fridge for up to 24 hours. When you are ready to cook, heat the pan, sauté the bok choy, add the dumplings, and pour in your pre-made sauce. If you like a sweet touch over the finished dish, keep a small jar of honey simple syrup ready to drizzle lightly over roasted vegetables or to sweeten a drink on the side.
One Pan Dumpling Dinner
Ingredients
Method
- In a bowl, mix garlic, ginger, soy sauce, rice vinegar, sesame oil, red curry paste, coconut milk, and water.
- In a large pan, sauté bok choy until slightly wilted.
- Place frozen dumplings on top of bok choy.
- Pour the prepared sauce over the dumplings and bok choy.
- Cover and simmer until dumplings are cooked through.
- Garnish with cilantro, green onions, sesame seeds, and chili crunch oil if desired.