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A top down view of the dumpling bake served in a bowl, with more of the dish visible in the margins.

Dumpling Bake

Print Recipe
A one-pot noodle and dumpling casserole, perfect for low-effort cooks and busy people.
Course Main Course
Cuisine Asian
Keyword casserole curry, curry casserole, dump and bake, dumpling casserole, one pan casserole, one pot casserole, plant based dumplings, ramen casserole, vegan casserole, vegan dumpling recipe, vegan dumplings, vegan ramen casserole
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 440
Author carleigh

Equipment

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

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.

Nutrition

Calories: 440kcal | Carbohydrates: 44.6g | Protein: 10.8g | Fat: 27.4g | Saturated Fat: 20.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.2g | Sodium: 1042.7mg | Potassium: 505mg | Fiber: 5.7g | Sugar: 8.4g | Vitamin A: 4177.9IU | Vitamin C: 107.2mg | Calcium: 161.3mg | Iron: 6mg