Dumpling Bake
This dumpling bake is the definition of effortless! Dump everything into one dish, and sit back while your ramen bakes in a rich coconut curry sauce.
I love a dump-and-bake recipe… Or rather, dumpling-and-bake! Jokes aside, the minimal effort it takes to prep this recipe makes it ideal for last-minute weeknight dinners or satisfying a takeout craving.
Why You’ll Love This Recipe
- One pot wonders are my favorite! You can have a full dinner (or even meal prep) with minimal amount of dishes.
- Speaking of meal prep, you can enjoy leftovers all week! Aternatively, make the sauce and pre-chop your veggies to streamline the process when you’re ready to cook.
- You’d be amazed how many vegan-friendly dumplings there are, especially in the Asian section of the freezer aisle. You can try different variations every time you make this recipe.
- Perfect for busy nights! This dumpling bake is super quick to assemble and bake.
Key Ingredients
- Dumplings are the star of this dish. Pick any variety with vegan filling: mushrooms, tofu, or veggies.
- Ramen noodles make up the carb base that soaks up all the flavors. Thick cut noodles are best (look for ones where ingredients are just flour and water).
- Coconut milk, hoisin and soy sauce are parts of a rich, creamy sauce that cooks the noodles and steams the dumplings.
- Red curry paste brings bold, aromatic flavor and a spicy punch.
- Bok choy & broccoli add a fresh element, not to mention a healthy dose of fiber.
Hack It!
- Use any frozen dumplings you like (veggie, mushroom, tofu, etc.). You can even make your own, such as these zero waste rice paper dumplings.
- Swap ramen for rice noodles or glass noodles for a gluten-free version. Use tamari and gluten-free hoisin, as well as dumplings that don’t trigger your allergy. You can make your own with rice paper or cabbage leaves.
- Got some spare produce in your fridge or freezer? Get Scrappy! Bell peppers, mushrooms, carrots, peas… Sky is the limit!
- Make it spicier with extra curry paste or chili oil. SImilarly, you can reduce the spice level to your preference.
How to Make Dumpling Bake
Step 1: Preheat oven to 400F. In a bowl, whisk together the coconut milk, vegetable broth, hoisin, red curry paste, soy sauce and lime juice until smooth and fully combined.
Step 2: In a casserole dish, add the ramen noodle nests, dumplings, chopped bok choy and broccoli. Spread everything out evenly so the noodles aren’t stacked too tightly and the vegetables are dispersed throughout.
Step 3: Pour the sauce over top, ensuring the noodles are mostly submerged so they can soften as they bake. Gently press the noodles down into the liquid if needed. Cover the dish tightly with foil and bake for 30 minutes.
Step 4: Remove from the oven, uncover and stir to separate the noodles and coat everything in the sauce. Return to the oven uncovered for 5 more minutes, until the dumplings are heated through and lightly browned on top.
Let sit for a few minutes before serving to allow the sauce to thicken slightly.
Frequently Asked Questions
Yes! Reduce bake time slightly so they don’t overcook.
Keep in the fridge for up to 3 days. Reheat with a splash of broth.
Make sure they are fully submerged in the liquid. You can cook longer or add extra water if needed.
Yes, use whatever vegetables you have access to.
More Plant-Based Dumpling Recipes
- Dumpling Salad
- Crispy Rice Paper Dumplings
- Green Spring Dumpling Soup
- Brothy Rice with Ginger and Garlic
- Quick Dumpling Soup
Just because you’re eating plenty of fruit and veggies, doesn’t always mean your nutritional criteria are met. I have recently collaborated with an amazing women-led supplement company to create a multi-nutrient aimed at plant-based and plant-centered eaters. With Complement x PlantYou Essential, thriving on a vegan diet has never been easier!
The Recipe: Dumpling Bake
Ingredients
- 14 dumplings, frozen or fresh
- 2 ramen noodle nests (discard seasoning packets), I used thick cut T&T noodles to avoid them overcooking
- 2 baby bok choy, chopped
- ½ broccoli crown, chopped
Sauce
- 14 oz coconut milk, one can
- 1 cup vegetable broth
- 2 tbsp hoisin
- 2 tbsp red curry paste
- 2 tbsp soy sauce
- 1 lime, juiced
To serve
- black sesame seeds
- Scallions, chopped
Equipment
- Large bowl for the sauce
- Foil or lid
Instructions
- Preheat oven to 400F.
- In a bowl, whisk together the coconut milk, vegetable broth, hoisin, red curry paste, soy sauce and lime juice until smooth and fully combined. Make sure the curry paste is evenly mixed through the liquid.
- In a casserole dish, add the ramen noodle nests, dumplings, chopped bok choy and broccoli. Spread everything out evenly so the noodles aren’t stacked too tightly and the vegetables are dispersed throughout.
- Pour the sauce over top, ensuring the noodles are mostly submerged so they can soften as they bake. Gently press the noodles down into the liquid if needed.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove from the oven, uncover and give everything a gentle stir to separate the noodles and coat everything in the sauce. Return to the oven uncovered for 5 more minutes, until the dumplings are heated through and lightly browned on top.
- Let sit for a few minutes before serving to allow the sauce to thicken slightly.
Notes
- Use any frozen dumplings you like (veggie, mushroom, tofu, etc.). You can even make your own, such as these zero waste rice paper dumplings.
- Swap ramen for rice noodles or glass noodles for a gluten-free version. Use tamari and gluten-free hoisin, as well as dumplings that don’t trigger your allergy. You can make your own with rice paper or cabbage leaves.
- Got some spare produce in your fridge or freezer? Get Scrappy! Bell peppers, mushrooms, carrots, peas… Sky is the limit!
- Make it spicier with extra curry paste or chili oil. SImilarly, you can reduce the spice level to your preference.