About this recipe
This Easy Frozen Dumpling Bake with Chili Crisp is the kind of low-effort dinner that feels way better than the work it takes. Frozen dumplings bake with vegetables, broth, soy sauce, sesame oil, and chili crisp until tender, saucy, and cozy. It is quick enough for a weeknight and easy to customize with whatever frozen dumplings or vegetables you already have.
Ingredients
Dumpling bake
- 20 oz frozen dumplings (potstickers, gyoza, or wontons)
- 3 cups shredded cabbage or coleslaw mix
- 1 cup frozen shelled edamame (optional but adds protein)
- 1 cup shredded carrots
- 3 green onions green onions (sliced, divided)
Sauce
- 1 1/2 cups low sodium chicken broth (or vegetable broth)
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic (minced)
- 1 tsp grated ginger (or 1/2 tsp ground ginger)
- 1 tbsp chili crisp (plus more for serving)
- 1 tsp honey (optional, balances the heat)
Finish
- 1 tbsp sesame seeds (optional)
- 1 whole lime (cut into wedges, optional)
- 1 tbsp extra chili crisp (for drizzling, optional)
Equipment
Baking Dish
Mixing Bowl
Whisk
Measuring Cups
Instructions
- 1
Preheat and prep the dish
Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish, then add the cabbage, edamame, carrots, and most of the green onions.
- 2
Add the frozen dumplings
Arrange the frozen dumplings over the vegetables in a mostly even layer. They can overlap slightly, but try to keep them spread out.
- 3
Mix the sauce
In a bowl, whisk together the broth, soy sauce, rice vinegar, sesame oil, garlic, ginger, chili crisp, and honey if using.
- 4
Bake until tender
Pour the sauce evenly over the dumplings and vegetables. Cover tightly with foil and bake for 20 minutes, then uncover and bake for 5 to 8 minutes more until hot and saucy.
- 5
Finish with chili crisp
Top with sesame seeds, the remaining green onions, extra chili crisp, and lime wedges if using. Serve warm with some of the sauce spooned over the dumplings.
Tips
- Keep it covered first: Covering the dish helps the dumplings steam and soften while the vegetables cook underneath.
- Use enough liquid: The sauce needs enough broth to cook the dumplings and keep the bake from drying out.
- Add chili crisp at the end: A little chili crisp in the sauce adds flavor, but an extra drizzle after baking gives the best texture.
Substitutions
- Use different dumplings: Pork, chicken, shrimp, veggie, gyoza, potstickers, or wontons can all work. Cooking time may vary slightly by size.
- Swap the vegetables: Try broccoli slaw, bok choy, mushrooms, snow peas, baby spinach, or napa cabbage.
- Make it vegetarian: Use vegetable dumplings and vegetable broth.
Storage
Refrigerator
Store leftovers in airtight containers in the refrigerator for up to 3 days. Freezer: Freezing after baking is not ideal because the dumplings can soften too much, but it can be done for up to 1 month. Reheating: Reheat gently in the microwave or covered in the oven with a splash of broth to loosen the sauce.
Nutrition
- Serving Size
- Calories
- 430
- Protein
- 20g
- Carbohydrates
- 54g
- Fat
- 16g
- Fiber
- 7g
- Sugar
- 8g
- Sodium
- 920mg
FAQ
Can I bake frozen dumplings without thawing them first?
Yes. Use the dumplings straight from frozen. Covering the dish helps them steam and cook through.
Can I use potstickers for this dumpling bake?
Yes. Frozen potstickers work well in this recipe, along with gyoza, wontons, or other frozen dumplings.
How spicy is this recipe?
It depends on the chili crisp you use. Start with less if you want it mild, then add more after baking.
Recipe Card
Easy Frozen Dumpling Bake with Chili Crisp
A cozy one-pan frozen dumpling bake with vegetables, savory sauce, sesame oil, green onions, and chili crisp.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Category
- Easy Dinner Recipes
- Cuisine
- Asian Inspired
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Dumpling bake
- 20 oz frozen dumplings (potstickers, gyoza, or wontons)
- 3 cups shredded cabbage or coleslaw mix
- 1 cup frozen shelled edamame (optional but adds protein)
- 1 cup shredded carrots
- 3 green onions green onions (sliced, divided)
Sauce
- 1 1/2 cups low sodium chicken broth (or vegetable broth)
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic (minced)
- 1 tsp grated ginger (or 1/2 tsp ground ginger)
- 1 tbsp chili crisp (plus more for serving)
- 1 tsp honey (optional, balances the heat)
Finish
- 1 tbsp sesame seeds (optional)
- 1 whole lime (cut into wedges, optional)
- 1 tbsp extra chili crisp (for drizzling, optional)
Instructions
- Preheat and prep the dish: Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish, then add the cabbage, edamame, carrots, and most of the green onions.
- Add the frozen dumplings: Arrange the frozen dumplings over the vegetables in a mostly even layer. They can overlap slightly, but try to keep them spread out.
- Mix the sauce: In a bowl, whisk together the broth, soy sauce, rice vinegar, sesame oil, garlic, ginger, chili crisp, and honey if using.
- Bake until tender: Pour the sauce evenly over the dumplings and vegetables. Cover tightly with foil and bake for 20 minutes, then uncover and bake for 5 to 8 minutes more until hot and saucy.
- Finish with chili crisp: Top with sesame seeds, the remaining green onions, extra chili crisp, and lime wedges if using. Serve warm with some of the sauce spooned over the dumplings.
