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 actually takes. We all have those nights where standing over the stove just isn't happening. (You know exactly what I mean.) Instead of boiling or pan-frying, we're just tossing frozen dumplings directly into a baking dish with some shredded veggies. The magic happens in the oven. Covering the dish traps the steam, perfectly cooking the dumplings while the sauce bubbles away underneath. It’s ready in 35 minutes and perfectly saucy. Plus, you get to skip the messy splatter of pan-frying.
Why You'll Love This Recipe
It goes straight from the freezer to the oven, saving you a ton of active cooking time.
Everything cooks in one pan, which means fewer dishes to scrub later.
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 whole 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)
Ingredient Notes
Frozen dumplings
Any type works here—pork, chicken, shrimp, or veggie. Just grab your favorite bag of potstickers or gyoza.
Chili crisp
This is a condiment made of fried chili peppers, garlic, and oil. Every brand has a different heat level, so taste yours before dumping it in.
Equipment
9x13-inch baking dish
mixing bowl
whisk
Instructions
Preheat and prep the dish
Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or a dab of oil. Toss in the cabbage, edamame, carrots, and most of the sliced green onions. (Save a handful of the greens for a garnish later.)
Add the frozen dumplings
Arrange the frozen dumplings right over the vegetables in a mostly even layer. They can overlap slightly, but try to keep them spread out so they cook evenly. There's no need to thaw them first—they go in straight from the freezer.
Mix the sauce
In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, sesame oil, garlic, ginger, chili crisp, and honey if you're using it. Make sure the honey fully dissolves into the liquid.
Bake until tender
Pour the sauce evenly over the dumplings and vegetables. Cover the baking dish tightly with aluminum foil—this traps the steam to cook the dumplings through. Bake for 20 minutes. Carefully remove the foil and bake for another 5 to 8 minutes, just until the sauce is bubbly and the dumplings are tender.
28 minute timer
Finish with chili crisp
Pull the dish from the oven and top with the sesame seeds, remaining green onions, and an extra drizzle of chili crisp. Serve it up warm, making sure to spoon plenty of that savory sauce from the bottom of the pan right over the dumplings.
Common Mistakes to Avoid
Forgetting the foil
If you don't cover the dish tightly during the first bake, the steam escapes. Your dumplings will dry out and turn leathery instead of soft and tender.
Tips
- Keep the foil sealed tight during the first phase of baking to guarantee the wrappers soften up.
- Don't skip the extra chili crisp at the end—the crunch is totally worth it.
Variations
Spicy peanut
Whisk a tablespoon of peanut butter into the sauce before pouring it over the dumplings.
Substitutions
- Swap the coleslaw mix for broccoli slaw or chopped bok choy.
- Use vegetable broth instead of chicken broth to easily make this vegetarian.
What to Serve With It
Serve this straight out of the pan with a squeeze of fresh lime juice.
Make Ahead
Prep the veggies
You can toss the cabbage, edamame, and carrots in the baking dish a day ahead, but don't add the dumplings or sauce until you're ready to bake.
Storage
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating
Microwave gently until hot, or cover and bake at 350°F with a splash of water to rehydrate the wrappers.
Recipe Notes
Oven temperatures can vary. If your dumplings still feel hard after 20 minutes covered, leave the foil on for another 5 minutes before uncovering.
Nutrition
- Serving Size
- 1/4 of recipe
- Calories
- 430
- Protein
- 20g
- Carbohydrates
- 54g
- Fat
- 16g
- Fiber
- 7g
- Sugar
- 8g
- Sodium
- 920mg
FAQ
Can I bake frozen dumplings without thawing them first?
Absolutely. Just toss them in straight from the freezer. Covering the pan traps enough steam to cook them perfectly.
Can I use potstickers for this dumpling bake?
Yep. Frozen potstickers, gyoza, and wontons all work great. You might just need an extra minute or two if they are super thick.
How spicy is this recipe?
That totally depends on your jar of chili crisp. Start with a smaller scoop if you aren't sure, and you can always drizzle more on your plate later.
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 whole 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 with cooking spray or a dab of oil. Toss in the cabbage, edamame, carrots, and most of the sliced green onions. (Save a handful of the greens for a garnish later.)
- Add the frozen dumplings: Arrange the frozen dumplings right over the vegetables in a mostly even layer. They can overlap slightly, but try to keep them spread out so they cook evenly. There's no need to thaw them first—they go in straight from the freezer.
- Mix the sauce: In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, sesame oil, garlic, ginger, chili crisp, and honey if you're using it. Make sure the honey fully dissolves into the liquid.
- Bake until tender: Pour the sauce evenly over the dumplings and vegetables. Cover the baking dish tightly with aluminum foil—this traps the steam to cook the dumplings through. Bake for 20 minutes. Carefully remove the foil and bake for another 5 to 8 minutes, just until the sauce is bubbly and the dumplings are tender.
- Finish with chili crisp: Pull the dish from the oven and top with the sesame seeds, remaining green onions, and an extra drizzle of chili crisp. Serve it up warm, making sure to spoon plenty of that savory sauce from the bottom of the pan right over the dumplings.
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