Vegan Baked Dumplings

By Lily | Last modified on Nov 29, 2025

Featured in: Dinners

Warm, comforting, and packed with vibrant flavors, these vegan baked dumplings bring a delightful fusion of creamy coconut milk and bold red curry to your table. The combination of tender vegetable-filled dumplings and an aromatic, slightly spicy sauce makes for a satisfying dish perfect for lunch or dinner.

This recipe is simple yet versatile, offering a perfect balance of textures and flavors with nutrient-rich vegetables baked right into the curry sauce. Whether you are vegan or simply love flavorful meals, these baked dumplings are sure to become a kitchen favorite.

Why You’ll Love This Recipe

Quick to prepare and uses pantry staples like coconut milk and red curry paste.
Perfectly baked dumplings infused with a creamy, spicy sauce and wholesome vegetables.
Customizable with your favorite vegetables and easy to adapt to what you have on hand.

Ingredients

Coconut Milk (1 can, 13.5 oz): Provides a rich and creamy base that mellows the heat of the red curry for a luscious sauce.
Hot Water (1/4 cup): Helps loosen the remaining coconut milk from the can and balances sauce consistency.
Red Curry Paste (2 tablespoons): Adds depth and a vibrant, spicy kick foundational to the sauce.
Soyaki Sauce (3 tablespoons): A sweet and savory blend of soy and teriyaki flavors enhancing umami richness.
Minced Garlic (3 cloves): Infuses the sauce with aromatic warmth and enhances all the layered flavors.
Red Pepper (1/2 cup, diced): Adds a mild sweetness and vibrant color complementing the savory curry base.
Mushrooms (1/2 cup, sliced): Provide earthy notes and a tender bite that balance the rich sauce.
Kale (2 cups, chopped): Offers a nutrient-dense green with a slightly bitter crunch to balance flavors and add texture.
Frozen Vegetable Dumplings (16-oz package): The star protein-free element that crisps beautifully while baking in the curry sauce.
Cilantro (1 tablespoon, optional): Fresh herbaceous garnish to brighten the dish upon serving.
Green Onions (1 tablespoon, optional): Adds sharp freshness and color contrast as a final touch.
Crunchy Chili Onion Oil (1 tablespoon, optional): Introduces a spicy, crunchy topping to round out the texture and heat.

Instructions

Preheat the Oven: Set your oven to 400°F (204°C) so it reaches the perfect temperature to bake the dumplings evenly. Preheating ensures the sauce bubbles gently and the dumplings cook through without drying out.
Create the Coconut Curry Sauce: Pour one can of coconut milk into the baking dish, then add 1/4 cup of hot water to the empty can and add this to the dish to extract every bit of coconut milk. Whisk in the red curry paste, Soyaki sauce, and minced garlic to build a creamy, flavorful sauce that will infuse the dumplings and vegetables during baking.
Add the Vegetables: Fold in diced red pepper, sliced mushrooms, and chopped kale directly into the coconut curry sauce. These vegetables will soften as they bake, adding delightful textures and nutritional value that enhance this wholesome meal.
Arrange Dumplings: Place frozen vegetable dumplings evenly on top of the sauce and veggies. Spoon some of the sauce over the dumplings to keep them moist and allow flavors to meld while baking.
Cover and Bake: Tightly cover the baking dish with foil to trap steam, ensuring the dumplings remain tender and the sauce thickens beautifully. Bake for 20 minutes until everything is heated through and infused with rich curry flavor.
Garnish and Serve: Once baked, garnish with crunchy chili onion oil, freshly chopped cilantro, and/or green onions for a burst of freshness and texture contrast. Serve hot on its own or over cooked rice or rice noodles for a complete meal.

You Must Know

This recipe is very adaptable, ideal for substituting vegetables or sauces based on your pantry items or seasonality.
Covering the dish while baking is crucial to keep the dumplings soft and prevent drying out.
In place of Soyaki sauce, you can mix 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon coconut sugar, 1 teaspoon ground ginger, and 1 teaspoon sesame oil.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or coconut milk to refresh the sauce.

Serving Suggestions

This dish pairs wonderfully with steamed jasmine rice, brown rice, or rice noodles to soak up the flavor-packed sauce. Add a side of fresh cucumber salad or pickled vegetables to balance the richness with crisp, tangy notes.

Professional Tips

Use a non-stick or glass baking dish to prevent the sauce from sticking and ease cleaning.
Adjust the amount of red curry paste based on your preferred spice level — start mild and add more if desired.
For extra crispiness, uncover the dumplings for the last 5 minutes of baking.

FAQs

Can I use homemade dumplings?: Yes, fresh or frozen homemade vegetable dumplings work beautifully in this baked curry sauce for a personal touch.
Is this recipe gluten-free?: Check the ingredients of your dumplings and Soyaki sauce for gluten; substitute with gluten-free versions as needed.
Can I make this recipe oil-free?: Yes, omit the crunchy chili onion oil garnish or replace with toasted sesame seeds for texture without additional oil.
How spicy is this dish?: The spice level can be controlled by adjusting the red curry paste amount; it typically offers a medium heat.
Can I bake this without covering?: Covering traps steam to cook dumplings perfectly. Baking uncovered may dry them out or make the sauce evaporate too much.
What other vegetables work well?: Try baby spinach, bok choy, snap peas, or carrots depending on availability and preference.