Creamy Red Curry Gyoza Bake

This is the viral dumpling bake done properly: frozen gyoza tucked into a rich red coconut curry sauce, baked until the tops go golden and the sauce bubbles up around the edges.

It is the easiest crowd-pleasing dinner I know. There is no pleating, no steaming and no standing over a frying pan — the oven does all the work in about 30 minutes.

Serve it straight from the dish with rice to catch every drop of sauce, and let everyone spoon out their own dumplings.

Ingredients

• 400 ml (1 can) full-fat coconut milk
• 3 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tbsp fish sauce (or extra soy sauce)
• 1 tsp brown sugar
• 1 tbsp lime juice
• 1 red pepper, thinly sliced
• 100 g (about 1 cup) green beans, halved
• 450 g (about 20) frozen gyoza or potstickers
• 2 spring onions, thinly sliced
• 1 small handful fresh coriander leaves
• 1 tsp chilli flakes, to serve
• Steamed rice, to serve

Instructions

1. Heat the oven: Preheat the oven to 200°C (400°F). Lightly oil a medium baking dish, roughly 20 x 30 cm.
2. Make the sauce: Pour the coconut milk into a bowl and whisk in the red curry paste, soy sauce, fish sauce, brown sugar and lime juice until smooth. Taste it — it should be savoury, a little sweet and warmly spiced.
3. Assemble the bake: Pour half the sauce into the baking dish. Scatter over the red pepper and green beans, then arrange the frozen gyoza in a single layer, flat side down, nestling them into the sauce. Pour the remaining sauce over and around the dumplings, leaving the tops peeking out so they crisp.
4. Bake covered: Cover tightly with foil and bake for 20 minutes, until the sauce is bubbling and the vegetables are tender.
5. Crisp the tops: Remove the foil and bake for a further 10 minutes, until the gyoza tops are golden and lightly crisp at the edges and the sauce has thickened slightly.
6. Rest and serve: Rest for 5 minutes so the sauce settles, then scatter over the spring onions, coriander and chilli flakes. Serve hot with steamed rice.

Tips for the best result

• Do not thaw the gyoza first — they hold their shape better going in frozen and cook perfectly in the sauce.
• Keep the dumpling tops above the sauce; anything submerged stays soft instead of crisping.
• For a vegetarian version, use vegetable gyoza and swap the fish sauce for extra soy sauce.

Storing and reheating

Cool and refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven at 180°C (350°F) for 12 to 15 minutes until piping hot, adding a splash of coconut milk if the sauce has thickened. Freezing is not recommended, as the dumpling wrappers go soggy.

Frequently asked questions

Can I use fresh gyoza instead of frozen?

Yes. Reduce the covered baking time to 15 minutes, then uncover and bake for 8 to 10 minutes until golden.

Is red curry paste very spicy?

It is warm rather than fiery. Start with 2 tablespoons if you prefer it mild, and add the chilli flakes only at the table.

What if I cannot find gyoza?

Any frozen potstickers or dumplings work, chicken, pork, prawn or vegetable. Just keep them in a single layer.

Can I add more vegetables?

Yes. Mushrooms, baby corn or mangetout all work well; add them with the peppers and beans so they cook through.