Dumpling Bake
Crispy edges, saucy center: dumplings baked like lasagna.
15 min active, one pan
Timing: 15 mins
Dumpling Bake
Crispy edges, saucy center: dumplings baked like lasagna.
15 min active, one pan
Timing: 15 mins
Key move
Use a sauce that's slightly over-seasoned; dumplings and cream mellow everything.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Sheet PanHalf sheet (18×13)
- Baking Dish9×13 inch
- Cutting Board
- Chef's Knife
- Whisk
The Mise en Place
5 of 11Your prep station before cooking begins
The Aromatics (0/2)
The Braise (0/4)
My dumplings are sticking to the pan and tearing when I try to serve them.
Ah, that happens when the pan isn't quite prepped enough. Make sure you're giving that 9x13 dish or sheet pan a good, even coating of oil before you start. If they're already stuck…
My sauce tastes a little flat or watery after it's all baked.
This usually means the sauce needed a little more oomph before the dumplings went in, or they soaked up more liquid than expected.
Chef's Notes
Add mushrooms or broccoli; keep pieces small so they cook through.
If you want more crisp, remove sauce for the last 5 minutes and broil briefly.
Coconut milk works well and gives a gentle sweetness.
The Method
HEAT
Heat oven to 400°F. Lightly oil a 9x13 baking dish or sheet pan with sides, until Pan is lightly slick so dumplings don't weld to it..
Uneven coating: Dry spots on the pan will cause the dumplings to tear when you try to serve them.
Pan is lightly slick so dumplings don't weld to it.
SAUCE
Whisk stock, cream, soy sauce (3 tbsp), vinegar, sesame oil (2 tsp), garlic (2 cloves), ginger (1 tsp), and chili crisp (optional).
Broken sauce: Pour the cream in a steady stream while whisking to prevent the sauce from curdling or separating.
Sauce tastes slightly too salty/strong now; dumplings will dilute it.
BAKE
Arrange frozen dumplings in a single layer. Pour sauce over. Bake 20 minutes, then add spinach and half the scallions (3 each). Bake 10-15 minutes more.
Soggy bottoms: Do not overcrowd the pan; if dumplings overlap, they will steam instead of baking properly.
Sauce is bubbling and dumpling tops have browned spots.
FINISH
Rest 5 minutes. Top with remaining scallions (3 each) and extra chili oil if you like.
Dumpling disintegration: Over-stirring or aggressive handling during the rest will cause the delicate dumpling skins to tear.
Sauce thickens slightly after resting and clings to dumplings.
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