Trader Joe’s Viral Dumpling Bake: Cozy Comfort in One Dish

Why You’ll Love This Recipe

I love this recipe because it turns freezer staples into a comfort-packed meal with barely any prep. The creamy, spicy curry base pairs perfectly with tender dumplings and wilted spinach, and the whole thing bakes hands-free in under an hour. Plus, I can easily switch up the flavors depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 can coconut milk (substitute with full-fat dairy cream or almond milk for non-dairy)

• 2 tablespoons red Thai curry paste (replace with green curry paste for a different flavor)

• 3 tablespoons Soyaki or soy sauce (opt for tamari for gluten-free)

• 3 cloves garlic, minced (garlic powder works in a pinch)

• 2 handfuls spinach (can substitute with kale or arugula)

• 1 bag frozen chicken dumplings (any variety of frozen dumplings works)

• 1 tablespoon chili oil crunch (drizzle before serving)

Directions

1. I preheat the oven to 350°F (175°C).

2. In a baking dish, I whisk together coconut milk, red curry paste, soyaki, and minced garlic until smooth.

3. I spread a layer of fresh spinach over the sauce mixture.

4. I arrange the frozen chicken dumplings on top of the spinach in a single layer.

5. I cover the dish tightly with foil and bake for 35–40 minutes until everything is bubbly and the dumplings are hot.

6. Once out of the oven, I drizzle the top with chili oil crunch and serve it up warm and cozy.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Bake Time: 40 minutes

• Total Time: 50 minutes

Variations

I sometimes swap red curry paste for green or yellow, depending on what I’m craving. If I don’t have spinach, kale or baby arugula works just as well. I also love making this vegetarian by using veggie dumplings and adding mushrooms or shredded carrots to the mix. For more heat, I stir some sriracha into the sauce before baking.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat portions in the microwave or oven until hot, adding a splash of water or coconut milk if the sauce thickens too much. The dumplings stay tender and the flavor gets even better the next day.

FAQs

Can I use fresh dumplings instead of frozen?

I usually stick to frozen because they hold up better during baking, but fresh dumplings can work if baked for less time—just watch closely to avoid overcooking.

What’s a good substitute for Soyaki?

When I don’t have Soyaki, I use a mix of soy sauce, a dash of sesame oil, and a pinch of brown sugar. Tamari is perfect if I need it gluten-free.

Can I make this dish spicy?

Yes, I often add extra chili oil or a spoonful of chili garlic sauce to the curry base for more heat. It’s easy to customize depending on how spicy I want it.

Is this recipe dairy-free?

It is if I use coconut milk or almond milk. If I prefer a creamier version, full-fat dairy cream works just as well.

Can I prep this ahead of time?

Absolutely. I assemble everything in the baking dish earlier in the day and pop it in the fridge until I’m ready to bake. Just add a few extra minutes to the cook time if it’s cold from the fridge.

Conclusion

This viral dumpling bake is everything I want in a comfort meal—simple, rich, and layered with flavor. Whether I’m making it for a lazy dinner or meal prepping for the week, it never disappoints. It’s one of those recipes that turns everyday ingredients into something unexpectedly special.

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