Baked Gyoza Dumplings

This baked gyoza curry is the perfect fusion of crispy dumplings and fragrant red curry, all baked together in one easy dish. It’s flavourful, nourishing, and makes weeknight dinners feel special.

Looking for more plant-based meals? These are some of my favourites:

• Gnudi Bolognese
• Golden Curry w/ Chickpeas
• Tofu Shawarma
• Vegan Cheeseburger
• Gyoza Buddha Bowl

I love these baked gyoza dumplings because it delivers maximum flavour with minimum effort. Everything cooks in one baking dish – no standing over the stove! The red curry base is rich and creamy thanks to coconut milk, while veggies like bok choy and capsicum bring freshness and crunch. Adding frozen gyoza straight to the curry means no extra prep, and they turn out perfectly tender with crispy tops.

This dish feels comforting yet light, and it’s packed with antioxidants, healthy fats, and satisfying carbs. Plus, the leftovers are even better the next day. It’s also naturally vegan, and easy to customise based on what you have. If you love Thai flavours and want something that feels hearty without being heavy, this one’s for you.

Main Ingredients & Why We Use Them

• Red Curry Paste – Brings bold, aromatic Thai flavour to the dish. I used 2 tablespoon of this Ayam one, it’s vegan as well.
• Garlic – Adds depth and savoury warmth.
• Ginger – Brightens the sauce and aids digestion.
• Soy Sauce – Provides salty, umami balance.
• Sesame Oil – Gives a toasty, nutty flavour.
• Brown Sugar – Balances spice with a hint of sweetness.
• Coconut Milk – Makes the curry creamy and rich.
• Veggie Stock – Adds body and depth to the sauce.
• Lime Leaves – Infuse citrusy aroma and freshness.
• Lemongrass Paste – Adds a zesty, Thai-inspired brightness.
• Bok Choy – Adds volume, crunch, and nutrients.
• Carrot – Slight sweetness and colour.
• Red Capsicum – Adds crunch and vibrant colour.
• Frozen Gyoza – Vegetarian dumplings that bake to tender perfection..

Store bought VS homemade curry paste

I initially had planned to make my own curry paste but realised that one of the best things about this dish is that it’s easy. So let’s keep it that way. Spruce up your store bought curry paste with the addition of fresh ginger, fresh garlic, lemongrass paste (I used Gourmet Gardens) and lime leaves.

Baked Dumpling Ingredients

How to Make It

Preheat the oven to 200°C. In a large baking dish, whisk together all the red curry sauce ingredients. Layer the bok choy and capsicum evenly, then sprinkle the grated carrot over the top. Nestle the frozen gyoza into the dish and cover it tightly with foil. Bake for about 20 minutes, or until the gyoza are cooked through and the veggies are tender. Remove from the oven and top with coriander, chili oil, sesame seeds, and chopped peanuts. Done!

Variations and Substitutes

• Swap gyoza for dumplings or potstickers of your choice.
• Use spinach or kale instead of bok choy.
• Add tofu cubes or chickpeas for extra protein.
• Use light coconut milk for a lower-fat version.
• Adjust curry paste to taste – more for heat, less for mild.

Equipment

• Large baking dish (approx. 30x20cm)
• Whisk
• Foil
• Knife and chopping board

How to Serve It

Serve it on its own, or spoon it over jasmine rice, brown rice, or even noodles for a more filling meal. Naan or roti also work surprisingly well for scooping up the curry.

How to Store It

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot. The gyoza may soften slightly but the flavours intensify beautifully.

How to Make Baked Dumplings