Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
This Green Curry Dumpling Bake puts a twist on the viral red curry dumpling bake! Frozen dumplings, tofu, and veggies are baked in a comforting Thai green curry sauce for a fuss-free 30-minute dinner. Vegan, Nut-Free, Gluten-Free Option.
This One-Pan Dumpling Bake is a dump-and-bake casserole made with everything you love about Thai green curry—plus frozen dumplings! The flavors are vibrant, every bite is filling, and it’s easy to make in just 30 minutes. Perfect for weeknight dinners that feel extra special.
Table of Contents
Vegan Baked Dumplings for Dinner
Have you heard of the viral one-pan red curry baked dumplings yet? This recipe completely took over my TikTok For You page recently, and I knew I had to give it a try. It easily turned a few of my favorite things, like a creamy Thai curry sauce and frozen veggie gyozas, into a delicious dump-and-bake dinner.
I loved the OG version but knew I wanted to put my own spin on it, and thus, this Super Green Curry Dumpling Bake was born. It swaps the red curry paste for green curry paste for a slightly more vibrant and herbaceous curry sauce, plus uses tofu and fresh green veggies for protein and bulk. All in all, it’s a well-balanced meal that still comes together in one dish!
What You Need for a Dumpling Casserole
This one-pan dinner calls for a mix of pantry staples, freezer finds, and fresh veggies and herbs. These are the key ingredients you need:
- Frozen Dumplings: the best part about this recipe is that it brings a little more life to that bag of frozen dumplings or gyozas in your freezer. Use any brand you like—anything goes here!
- Coconut Milk: full-fat canned coconut milk is the secret to a rich and creamy Thai green curry sauce. You could try replacing it with another fatty plant milk, like full-fat oat milk, but the sauce likely won’t be as thick.
- Green Curry Paste: this Thai curry paste—made from chilies, lemongrass, garlic, and herbs—is where this casserole gets the majority of its Thai-inspired flavor. Use any brand of vegan-friendly green curry paste you like, or try my Homemade Thai Green Curry Paste.
- Vegetables: this light dinner turns into a full-on meal when baby bok choy and snow peas are added in.
- Tofu: opt for super firm or extra firm tofu to give this meal a protein boost. I personally like using raw tofu here (it’s way faster), but if you’d prefer more texture, cook the tofu rectangles using the instructions in my Crispy Tofu Recipe before arranging them in the dish.
How to Make a Green Curry Dumpling Bake
- Blend the coconut milk and spinach together until smooth.
- Add the green curry paste, soy sauce, garlic, ginger, and brown sugar to a large baking dish. Whisk in the coconut milk and water.
- Sprinkle the bok choy and snow peas over the bottom of the dish, then arrange the frozen dumplings and sliced tofu in rows.
- Cover the dish and bake until the sauce has thickened and the dumplings are cooked through.
- Garnish the casserole with fresh herbs, chili oil, and sesame seeds. Serve over rice or noodles and enjoy!
Caitlin’s Cooking Tips
- Don’t stress about submerging everything: It’s totally fine if the dumplings, veggies, and tofu aren’t fully covered in sauce. Before baking, just spoon a little over the top so they don’t dry out in the oven.
- Adjust the heat to your taste: I highly recommend looking for mild green curry paste if you’re worried about the sauce being too spicy (most jars are usually labelled “mild,” “spicy,” etc.). If anything, start the sauce with a little less curry paste, give it a taste, and then add more until the sauce is as spicy as you like.
Serving Suggestions
This dumpling bake has been one of my go-to dump-and-bake dinners for a while now. Between the sauce, dumplings, veggies, and tofu, it feels like a well-rounded meal all on its own. The only non-negotiables are the toppings; every bite gets better with chili oil, sesame seeds, fresh cilantro, Thai basil, and sliced green onions on top.
If you’re anything like me, you’ll want cooked jasmine rice or rice noodles on the side after those particularly long and tiring days (they always make me super hungry). Both soak up the green curry sauce beautifully and make each serving that much more satisfying.
If you’re craving more dump-and-bake dinners with fusion-style flavors, you’ll also love this Chickpea Curry Casserole, this Teriyaki Tofu Rice Casserole, and this Veggie Ramen Casserole!
How to Store the Leftover Dumpling Bake
The leftover baked dumplings and curry sauce will keep for up to 5 days in the fridge. Wait for the leftovers to cool to room temperature before transferring them to an airtight container. The dumplings will get a little soggy over time, but will still taste amazing.
Reheat individual servings in the microwave or the larger batch in a 350°F oven, covered, until warmed through. If the sauce thickens in the fridge, just keep in mind that it will loosen after reheating. You can always stir in a small splash of water to loosen it up, if needed.
Freezing isn’t recommended.
Substitutions and Variations
- Red Curry Variation: Swap the green curry paste for red curry paste to make the OG dumpling bake that took over TikTok. Yellow curry paste is also delicious here if you prefer something milder.
- Gluten-Free Option: Use frozen gluten-free dumplings and swap the soy sauce for tamari.
- Vegetable Options: You can substitute the bok choy or snow peas with another quick-cooking veggie, such as sliced bell peppers, chopped green beans, sliced zucchini, or shredded carrots.
- Tofu Substitutes: Frozen edamame or a can of drained and rinsed chickpeas would also be a great protein source. Or, simply load up on the extra veggies and dumplings if that’s more your style.
Recipe FAQs
Nope! Just layer the dumplings into the casserole dish while they’re still frozen.
I prefer to prepare and bake this dish all in one go. If you really need to save time, you can blend the coconut milk and spinach together or make the sauce a few days in advance. Keep them covered in the fridge until it’s time to assemble the casserole.
This recipe is easy to make as spicy or as mild as you like—all it takes is the right green curry paste. Use a mild version if you’re not a fan of heat, or go with a spicier brand.
Sure. Just layer and bake everything in two 9×13” baking dishes instead.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Super Green Curry Dumpling Bake
Ingredients
For the Curry Broth:
- 1 13.5 ounce full-fat coconut milk
- 1 packed cup baby spinach optional
- 1/4 cup water
- 2 tablespoons green curry paste
- 2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon minced garlic
- 2 teaspoons minced fresh ginger
- 1 tablespoon light brown sugar
For the Dumpling Bake:
- 1 bulb of baby bok choy sliced
- 1 ½ cups snow peas
- 14-16 frozen dumplings of choice I used veggie gyoza
- 16 ounces super firm tofu , cut into 12 1/2" rectangles
- 2 green onions sliced
- Fresh cilantro and/or thai basil for garnish
- Chili oil and sesame seeds for garnish (optional)
- Jasmine rice or noodles for serving (optional)
Instructions
- Prep: Preheat oven to 415F and set a 9×13” baking dish aside
- Blend the Coconut Milk (Optional): Blend the coconut milk and spinach together in a small blender or bullet blender until smooth. Set aside
- Make the Curry Broth: Add the green curry paste, soy sauce, garlic, ginger, and brown sugar to the large baking dish. Pour the coconut milk and water over the other ingredients and whisk until combined.
- Layer: Sprinkle the bok choy and snow peas over the bottom of the dish, then place the frozen dumplings and tofu in 2 long rows on top. I like to layer the tofu and dumplings so they are all evenly spaced out. It’s okay if the top of the tofu and dumplings are not covered in broth, but I like to spoon a little broth over them before baking so they do not dry out.
- Bake: Cover the baking dish and bake for 15 minutes. Uncover the dish and bake for an additional 10 to 15 minutes, until the sauce has thickened to your liking.
- Serve: Sprinkle the dumpling bake with fresh herbs, chili oil, and sesame seeds, or as desired. Serve as-is, or serve over rice or noodles for a more filling meal. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Easy, delicious and nutritious! I sprinkle red pepper flakes in the bake use a little sriracha honey in my bowl to add a little kick. Perfect make-ahead lunch too!
Sounds delicious!
So yummy! I used zucchini instead of peas, and it was delicious. Non-vegan family members enjoyed it too!
So happy to hear that!
Can refrigerated (not frozen) dumplings be used?
I don’t see why not!!
Made this one today and it was so flavorful. Thanks Caitlyn 🙂
You’re welcome!
This looks great but I need a good substitution for the coconut milk. My doc disallowed coconut for me because it raises triglycerides for some of us.
So I would like a creamy substitute – maybe if I puréed some silken tofu?
I think it would curdle a bit when baking but it could still be good! Let me know if you try it. You can also make a quick cashew milk by blending a 1/4 cup cashews soaked in hot water for 30 mins with 1 3/4 cups water until smooth.