Vegan Baked Dumplings with Red Curry Sauce Recipe
If you’re craving a comforting, flavorful dish that’s both plant-based and satisfying, this Vegan Baked Dumplings with Red Curry Sauce Recipe is an absolute winner. The combination of crispy baked dumplings paired with a rich, creamy red curry sauce makes for a dish that’s bursting with flavor without a ton of fuss. I’ve made these on busy weeknights and even for casual weekend dinners, and they never disappoint.
What makes this recipe worth trying is how effortlessly the ingredients come together — the spicy warmth of the coconut-based curry sauce perfectly complements the veggie-packed dumplings baked to golden perfection. Plus, baking instead of frying the dumplings makes it a healthier, less messy option without sacrificing any of the crispiness we all love. Trust me, you’ll want to save this Vegan Baked Dumplings with Red Curry Sauce Recipe to your go-to list.
Ingredients You’ll Need
Each ingredient in this recipe plays a key role in balancing texture and flavor. The coconut milk and red curry paste create a luscious sauce, while the veggies add freshness and heartiness. When shopping, look for good-quality red curry paste and fresh vegetables for the best results.
- Coconut milk: Use full-fat for that creamy richness that makes the sauce decadent and smooth.
- Red curry paste: Adds the signature spicy and aromatic bite—adjust amount based on your heat preference.
- Soyaki sauce: This umami-packed combo of soy and teriyaki flavors really elevates the sauce.
- Garlic: Minced fresh garlic boosts the savory depth and aroma.
- Red pepper: Adds a nice crunch and sweetness to the veggie mix inside the dumplings.
- Mushrooms: Their earthy flavor contrasts beautifully with the bright curry sauce.
- Kale: Adds color, nutrients, and a bit of hearty texture—you can swap it with spinach if needed.
- Vegetable dumplings: Look for a good-quality brand with a tasty veggie filling to keep things simple.
- Cilantro (optional): Fresh garnish that adds a bright, herbal lift at the end.
- Green onions (optional): Adds a mild oniony crunch and freshness.
- Crunchy chili onion oil (optional): Gives a spicy, crispy finish if you like a little extra kick and texture.
Variations
I love how versatile this Vegan Baked Dumplings with Red Curry Sauce Recipe is. Whenever I make it, I experiment by tweaking the veggies or the spice level in the curry sauce—it really encourages you to make it your own.
- Spice it up: If you prefer it hotter, I often add extra red chili flakes or swap regular red curry paste for a spicier version—just be cautious if you’re serving kids.
- Vegetable swaps: Sometimes, I substitute kale with bok choy or spinach depending on what’s fresh. For mushrooms, shiitake or oyster mushrooms bring a great umami punch.
- Gluten-free option: You can use gluten-free dumpling wrappers or pre-made gluten-free dumplings if you need to avoid gluten.
- Protein boost: Adding some firm tofu cubes or edamame inside the dumpling mix is a nice way to boost protein.
How to Make Vegan Baked Dumplings with Red Curry Sauce Recipe
Step 1: Prepare the Red Curry Sauce
Start by mixing one can of coconut milk with the red curry paste in a small saucepan over medium heat. Stir gently until the paste dissolves completely into the coconut milk. Add the minced garlic and Soyaki sauce, then pour in the hot water to thin the sauce slightly. Let it simmer gently for about 5 minutes to let all those flavors meld—don’t rush this part! You’re looking for a smooth, aromatic sauce that’s thick enough to coat the dumplings later.
Step 2: Cook the Vegetables
While the sauce simmers, heat a skillet over medium heat and sauté the diced red pepper and sliced mushrooms until soft, about 5 minutes. Then, add the chopped kale and cook for another 2 minutes until just wilted. This veggie mix will add fresh texture and balance the richness of the curry sauce. Season lightly with a pinch of salt to amplify their natural sweetness.
Step 3: Bake the Vegetable Dumplings
Preheat your oven to 400°F (200°C). Arrange the vegetable dumplings in a single layer on a baking sheet lined with parchment paper. Lightly spray or brush them with a bit of oil to get a nice golden crust. Bake for about 15-18 minutes, flipping halfway through, until they’re crispy and golden brown on the outside. This baking method keeps it healthier but still gives you that irresistible crunch.
Step 4: Bring It All Together
Once the dumplings are baked, start plating by spooning a generous amount of red curry sauce onto each dish. Layer on the warm sautéed veggies, then nestle in the crisp dumplings right on top. This contrast of textures—from silky sauce to crunchy dumplings—is what makes this dish so satisfying every time.
How to Serve Vegan Baked Dumplings with Red Curry Sauce Recipe
Garnishes
For garnish, I love sprinkling fresh cilantro and chopped green onions because they brighten up the whole dish with fresh color and pop. If I’m in the mood for a little heat, crunchy chili onion oil drizzled right on top adds texture and that irresistible spicy-sweet kick. It’s these small touches that really elevate the meal.
Side Dishes
This vegan dish is quite filling on its own, but I like pairing it with a simple jasmine rice or fragrant coconut rice to soak up every drop of the curry sauce. A fresh cucumber salad or quick pickled veggies also add a refreshing crunch to balance the richness.
Creative Ways to Present
One fun way I’ve served these dumplings for a casual dinner party is by using a large platter and arranging the dumplings in a circle over the sauce, garnished with colorful herbs and chili oil drizzles. It makes for an impressive but approachable centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
I store any leftover baked dumplings separately from the curry sauce to keep their texture intact. I like using airtight containers in the fridge and eat the leftovers within 2-3 days for the best flavor and texture.
Freezing
These dumplings freeze beautifully! After baking and cooling them completely, I freeze them on a tray first to prevent sticking, then transfer into a freezer-safe bag. The curry sauce can also be frozen in portions, so you can always enjoy this Vegan Baked Dumplings with Red Curry Sauce Recipe on a busy night with minimal prep.
Reheating
When reheating, I prefer warming the dumplings in the oven or a toaster oven to revive their crispiness. The curry sauce reheats well on the stove over low heat, just stir gently until warmed through. If time is short, the microwave works too, but you’ll lose a bit of crunch.
FAQs
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Can I make this Vegan Baked Dumplings with Red Curry Sauce Recipe gluten-free?
Absolutely! Just swap the dumplings for gluten-free vegetable dumplings or wrappers. Double-check the Soyaki sauce ingredients to ensure it’s gluten-free or substitute with tamari or coconut aminos for a similar umami flavor.
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What if I can’t find Soyaki sauce?
No worries—you can mix equal parts soy sauce and teriyaki sauce as a great stand-in. Alternatively, tamari with a touch of maple syrup or agave works well to mimic the sweet-salty balance.
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Can I bake dumplings from frozen or should I thaw them first?
I’ve baked dumplings both ways, but baking from frozen usually takes a few more minutes to get them evenly crispy. If baking from frozen, add about 5 extra minutes to your bake time and keep an eye on them.
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How spicy is the red curry sauce?
The spice level depends on your red curry paste brand. Most have a moderate heat that’s tasty but not overwhelming. You can tone it down by adding more coconut milk or water or spice it up by adding extra curry paste or chili flakes.
Final Thoughts
This Vegan Baked Dumplings with Red Curry Sauce Recipe has become one of my favorite comfort foods to whip up when I want something quick but impressive. The way the crispy dumplings soak up the creamy, spicy sauce always feels like a little celebration on a plate. If you’re looking for an easy, delicious vegan dish that pleases a crowd or just a cozy solo meal, I can’t recommend giving this a try enough. You’ll love how approachable yet flavorful it is!
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Vegan Baked Dumplings with Red Curry Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegan
Description
These Vegan Baked Dumplings feature crispy vegetable-filled dumplings baked to perfection and served with a flavorful homemade red curry sauce made from coconut milk, red curry paste, and Soyaki sauce. Bursting with vibrant vegetables like red pepper, mushrooms, and kale, this dish is a fusion of comforting Asian flavors and nutritious plant-based ingredients. Garnished with fresh cilantro, green onions, and chili onion oil, these dumplings make a delicious, wholesome appetizer or main course perfect for any occasion.
Ingredients
Red Curry Sauce
- 1 (13.5 oz) can coconut milk
- 1/4 cup hot water
- 2 tablespoons red curry paste
- 3 tablespoons Soyaki sauce
- 3 cloves garlic, minced
Vegetables
- 1/2 cup red pepper, diced
- 1/2 cup mushrooms, sliced
- 2 cups kale, chopped small
Dumplings
- 1 (16-oz) package vegetable dumplings
Optional Garnish
- 1 tablespoon cilantro, chopped
- 1 tablespoon green onions, sliced
- 1 tablespoon crunchy chili onion oil
Instructions
- Prepare the Red Curry Sauce: In a saucepan over medium heat, combine the can of coconut milk, hot water, red curry paste, Soyaki sauce, and minced garlic. Stir well and let it simmer gently while you prepare the vegetables to allow the flavors to meld together.
- Sauté the Vegetables: In a separate pan, add a small amount of oil and sauté diced red pepper, sliced mushrooms, and chopped kale over medium heat. Cook until the vegetables are tender and slightly caramelized, about 5-7 minutes. Remove from heat.
- Bake the Dumplings: Preheat your oven to 400°F (200°C). Arrange the vegetable dumplings in a single layer on a baking sheet lined with parchment paper or a lightly oiled baking tray. Bake the dumplings for 18-20 minutes, turning them halfway through to ensure even crisping on all sides.
- Combine Sauce and Vegetables: Once the vegetables are cooked, add them to the simmering red curry sauce. Stir gently and allow the mixture to warm through for an additional 2-3 minutes.
- Serve: Plate the baked dumplings and generously spoon the red curry vegetable sauce over or around them. Garnish with chopped cilantro, sliced green onions, and a drizzle of crunchy chili onion oil for added flavor and texture. Serve immediately and enjoy!
Notes
- You can substitute the vegetable dumplings with homemade versions or other store-bought varieties if preferred.
- For a spicier kick, increase the amount of red curry paste or add extra chili oil when serving.
- Leftover sauce keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- This recipe can easily be doubled to serve a larger crowd.
- To make this dish gluten-free, ensure that the dumplings and Soyaki sauce used are gluten-free varieties.
Keywords: Vegan dumplings, baked dumplings, red curry sauce, coconut milk sauce, vegetable dumplings, plant-based recipe, vegan appetizer, Asian vegan dish
