These vegan baked dumplings are a veganized version of the viral Trader Joe’s baked dumplings. This quick and easy recipe gets dinner on the table in under 30 minutes and will have everyone rushing to the table!

A white baking dish filled with vegan dumplings baked in a red curry coconut sauce.

Want to save this recipe?

Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes that will satisfy your cravings!

Save Recipe

Why make this recipe

My family loves vegetable dumplings and red curry, so when I saw a TikTok video showing dumplings being baked in a simple red curry sauce, I knew I had to give it a try. My family devoured the whole tray in minutes, and it is now my go-to recipe on nights when I don’t feel like cooking.

How to make sure baked dumplings are vegan

The original recipe uses chicken dumplings, but fortunately, Trader Joe’s also offers a vegan Thai vegetable gyoza, making it an easy swap. The original recipe’s red curry sauce contains milk and eggs, so I substituted it with red curry paste and a small amount of water.

Ingredients and substitutions

  • Coconut Milk – Use full-fat coconut milk for the best flavor. You can also use coconut cream for a richer and creamier sauce.
  • Red Curry Paste – This is the main flavor of the sauce and can not be omitted. You can use green curry paste for a different flavor profile if you choose.
  • Soyaki Sauce – This is a sauce from Trader Joe’s. If you don’t have this, you can use 2 tablespoons of soy sauce, 1 tablespoon of rice wine vinegar, 1 tablespoon of coconut sugar, 1 teaspoon of ground ginger, and 1 teaspoon of sesame oil as an alternative.
  • Garlic – I prefer fresh minced garlic for added flavor. (optional)
  • Vegetables (optional)- I like to add some vegetables to this dish to increase the fiber and nutrients. I prefer red pepper, mushrooms, and kale, but you can add any veggies that you wish. Bok choy, spinach, cabbage, and/or broccoli are also good choices.
  • Frozen Vegan Dumplings – Thai Vegetable Gyoza are readily available at Trader Joe’s, but you can use any vegan frozen dumplings or potstickers you have on hand.
  • Crunch Chili Onion Oil – This is also sold at Trader Joe’s. You can use any chili oil or omit it altogether.
  • Fresh Herbs – Fresh cilantro and green onions add a significant amount of flavor, but you can omit them if you prefer.

Helpful tools

  • A Baking Dish – any medium-sized casserole dish will work.
  • Foil – to cover your baking dish, unless you have an oven-safe lid.

How to make vegan baked dumplings

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Preheat the oven to 400°F (204°C).

Step 2 – Pour a can of coconut milk into the bottom of a baking dish. Then, add 1/4 cup of hot water to the can and pour it into the dish to extract all the coconut milk from the can.

Step 3 – Add 2 tablespoons of red curry paste, 3 tablespoons of Soyaki sauce (or the alternative listed above), and 3 cloves of minced garlic. Stir with a whisk until well combined.

Vegan red curry coconut sauce being stirred in the bottom of a baking dish.
Add the sauce ingredients to the bottom of a baking dish and stir.
Red bell peppers, mushrooms, and kale added to red curry sauce.
Add vegetables to the red curry sauce.

Step 4 – Add approximately 2-3 cups of your preferred vegetable. (I like kale, mushrooms, and red peppers.)

Step 5 – Place the frozen vegetable dumplings on top of the sauce and veggies, then spoon a little sauce over the top of them.

Step 6 – Cover tightly with foil and bake at 400°F (204°C)for 20 minutes.

Frozen vegetable dumplings added to red curry sauce and vegetables in a baking dish.
Add the frozen dumplings and spoon some sauce over them.
Vegan baked dumplings garnished with fresh cilantro, green onions, and crunchy chili onion oil.
Cover and bake for 20 minutes then garnish with fresh herbs and chili crunch oil.

Step 7 – Garnish with crunch chili onion oil, fresh cilantro, and/or fresh green onions. Serve hot in a bowl by themselves or over rice or rice noodles.

Pro Tips

  • This recipe is quite forgiving, so feel free to swap out ingredients and make it your own.
  • Be sure to cover the dumplings while they are baking to prevent them from drying out.

Storage and reheating

Refrigerate: Leftover baked dumplings will keep well in the refrigerator for 3-5 days in an airtight container.

Reheating: Reheat the dumplings and sauce in the microwave for about 2-3 minutes, depending on the amount.

A baking dish filled with vegan baked dumplings with a spoon scooping one out of the dish.

More easy recipes

Vegan baked dumplings recipe

A white baking dish with a spoon scooping out a vegan dumpling baked in a red curry coconut milk sauce.
Diet
Nut Free Icon
Vegan Icon
5 from 2 rating

Vegan Baked Dumplings

Yield: 4
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Author: Monica Davis
Baked vegetable dumplings in a red curry sauce.
Print Leave a Review Pin Recipe

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 minced garlic

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
  • 1 tablespoon green onions
  • 1 tablespoon crunchy chili onion oil

Instructions
 

  • Preheat the oven to 400°F (204°C).
  • Pour a can of coconut milk into the bottom of a baking dish. Then, add 1/4 cup of hot water to the can and pour it into the dish to extract all the coconut milk from the can.
  • Add 2 tablespoons of red curry paste, 3 tablespoons of Soyaki sauce (or the alternative listed above), and 3 cloves of minced garlic. Stir with a whisk until well combined.
  • Add approximately 2-3 cups of your preferred vegetable. (I like kale, mushrooms, and red peppers.)
  • Place the frozen vegetable dumplings on top of the sauce and veggies, then spoon a little sauce over the top of them.
  • Cover tightly with foil and bake at 400°F (204°C)for 20 minutes.
  • Garnish with crunchy chili onion oil, fresh cilantro, and/or fresh green onions. Serve hot in a bowl by themselves or over rice or rice noodles.

Notes

  • This recipe is quite forgiving, so feel free to swap out ingredients and make it your own.
  • Be sure to cover the dumplings while they are baking to prevent them from drying out.
  • If you don’t have Soyaki sauce, you can use 2 tablespoons of soy sauce, 1 tablespoon of rice wine vinegar, 1 tablespoon of coconut sugar, 1 teaspoon of ground ginger, and 1 teaspoon of sesame oil as an alternative.
Calories: 213kcal, Carbohydrates: 6g, Protein: 3g, Fat: 21g, Saturated Fat: 18g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Cholesterol: 0.01mg, Sodium: 50mg, Potassium: 339mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2835IU, Vitamin C: 37mg, Calcium: 62mg, Iron: 4mg
Did you make this recipe?Please leave a star rating and review below!

📌 Be sure to follow me on Pinterest for new vegan recipes!