What You Need
Ingredients: 1 bag (about 20–24 pieces) frozen potstickers or pan-fried dumplings, 1 can (400ml) full-fat coconut milk, 2 tablespoons Thai red curry paste, 1 tablespoon fish sauce (or soy sauce for vegan), 1 teaspoon brown sugar, 1 cup chicken or vegetable broth, 1 tablespoon neutral oil, fresh basil or cilantro to finish.
Equipment: One oven-safe skillet or baking dish, approximately 10–12 inches.
The Method
Preheat oven to 400°F (200°C).
In your oven-safe skillet, whisk together the coconut milk, curry paste, fish sauce, sugar, and broth. Taste — it should be savory, slightly sweet, and gently spicy. Adjust if needed.
Place frozen dumplings directly into the sauce, bottom-side down, in a single layer. They do not need to be fully submerged — about halfway up is ideal.
Transfer the skillet to the oven, uncovered. Bake for 25–30 minutes until the sauce is bubbling and the tops of the dumplings are golden and slightly crispy.
Finish with fresh basil or cilantro. Serve directly from the skillet over steamed jasmine rice.
Why It Works
The bottoms of the dumplings absorb the curry sauce and become almost braised — soft, rich, deeply flavored. The tops, exposed to the dry oven heat, dry out and crisp. You get two completely different textures in one piece.
The coconut milk also tenderizes the dumpling wrappers without making them soggy because the oven's dry heat counteracts the liquid's effect on the exposed surfaces.
Best Dumplings to Use
Any frozen potsticker or gyoza-style dumpling works. Pork and cabbage fillings work best — they hold up to the bold curry sauce without getting lost. Shrimp dumplings also work well. Avoid delicate dumplings like XLB for this recipe — the thin skin will break down in the sauce.