One Pot Dumplings Recipe by Eva Pau

Step into a cosy, savoury comfort with this One Pot Dumplings.

This dish layers tender dumplings over a rich, aromatic sauce made with red curry paste, coconut cream, and soy, balanced with hints of garlic, ginger, and sesame. Bok choy and enoki mushrooms soak up every drop of flavour, while a garnish of scallions, coriander, and chilli oil adds freshness and gentle heat. It’s a warming, wholesome dish designed to be served straight from the tray — hearty, creamy, and deeply satisfying in every bite.

Ingredients 

For the sauce:

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 2 tbsp soy sauce

• 2 tbsp red curry paste

• 1 tsp toasted sesame oil

• 1 tbsp rice vinegar

• 1½ cups water

• 1 tin coconut whipping cream

For the main:

• 12–16 dumplings (frozen or fresh)

• 2–3 heads baby bok choy, halved or quartered

• 100g enoki mushrooms

For garnish:

• 2 scallions, thinly sliced

• A handful fresh coriander (cilantro) leaves

• 1–2 tsp chilli oil (to taste)

• 1 tsp toasted sesame seeds

Instructions: 

Step 1. Preheat the oven to 180°C fan.
Step 2. In a large baking tray, combine garlic, ginger, soy sauce, red curry paste, sesame oil, rice vinegar, water, and coconut whipping cream. Stir until smooth and well blended.
Step 3. Nestle the halved bok choy and trimmed enoki mushrooms into the sauce.
Step 4. Place 12–16 dumplings on top, arranging them evenly across the tray.
Step 5. Bake for 30 minutes or until the dumplings are tender and fully cooked through.
Step 6. Garnish with sliced scallions, fresh coriander leaves, a drizzle of chilli oil, and a sprinkle of toasted sesame seeds.
Step 7. Serve warm, ladle into small bowls and enjoy.

Watch Recipe Video