Viral Dumpling Bake with Chicken (High Protein!)
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This twist on the viral Trader Joe’s Dumpling Bake features frozen mini dumplings, shredded chicken, and fresh spinach smothered in a creamy Thai red curry coconut sauce. Packed with 30g of protein and under 500 calories per serving, it’s the perfect one-pan meal that’s as delicious as it is nutritious!
I may be a little late to the Trader Joe’s Dumpling Bake party, but after finally trying it, I can confirm it’s totally worth the hype. This one-pan wonder rose to TikTok stardom thanks to its simplicity: frozen dumplings baked in a rich coconut milk and Thai-style red curry sauce.
To make it a more complete meal, I added shredded rotisserie chicken, so each serving delivers 30 grams of protein while staying under 500 calories. The creamy curry sauce keeps all the flavors rich and comforting, echoing other favorite dishes like my Coconut Curry Chicken Soup and Tom Kha Goong Soup.
The best part? The whole thing comes together in a single skillet with minimal prep. Whether you’re craving a quick weeknight meal or a cozy curry-inspired dinner, this dumpling bake delivers big on flavor with zero fuss. Let’s bake!
Why you’ll love this recipe
- Protein-packed. By adding shredded rotisserie chicken, this quick and easy recipe turns the TikTok-famous dumpling bake into a high-protein, complete meal.
- Weeknight-friendly. With one pan, minimal prep, and mostly pantry or freezer staples, it’s perfect for busy nights when you’re craving something quick and cozy.
- Endlessly adaptable. You can easily swap proteins, toss in veggies, try different dumplings, tweak the heat, and more!
Ingredients you’ll need
- Coconut milk. A can of coconut milk gives the sauce its rich, creamy texture. You can lighten things by using light coconut milk, but I prefer full-fat coconut milk here for its flavor, creaminess, and body.
- Chicken broth. Broth thins the coconut milk just enough so the dumplings can steam properly. Use a good-quality broth for the best flavor, and if you’re watching sodium, opt for a low-sodium version (you can always adjust the salt later).
- Thai red curry paste. This is where most of the flavor comes from. If you’re sensitive to heat, Trader Joe’s red curry paste or a brand like Thai Kitchen is noticeably milder than Mae Ploy and other Asian market brands.
- Soy sauce. A splash of soy sauce adds salty, savory depth. If you’re trying to cut back on sodium, light or reduced-sodium soy sauce works just as well here.
- Sesame oil. The subtle, toasted, nutty aroma makes the sauce taste more complex and restaurant-y. Just don’t overdo it – a little goes a long way!
- Fish sauce. Don’t worry, it won’t make the dish taste fishy. Instead, it brings umami and depth that you don’t quite notice until it’s missing.
- Spinach. I toss in a heap of fresh baby spinach towards the end for color and nutrients. Other quick-cooking greens like baby kale or collard green leaves also work well.
- Cooked chicken. To keep things fast and weeknight-friendly, I use shredded rotisserie chicken breast. If you’re starting with raw chicken, just give it a quick poach and then dice or shred it before nestling it into the dish.
- Frozen dumplings. I actually use Bibigo mini chicken & cilantro wontons here, but any bag of frozen mini wontons, potstickers, gyoza, or soup dumplings would be great. Just adjust the quantity and baking time if you’re using larger dumplings.
- Chili crisp. For that addictive, savory-spicy crunch, I drizzle in Trader Joe’s Crunchy Chili Onion at the end. I mostly use the crisp bits and go lighter on the oil. If you like more heat, Asian market versions are typically spicier. Since chili crisp varies a lot by brand, I didn’t include it in the nutrition calculations.
- Sesame seeds. A sprinkle of sesame seeds adds a little crunchy finishing touch. Toasted sesame seeds will give you even more flavor, but plain work just fine.
- Optional garnishes. For a wow, this tastes fresh finish, we cannot forget fresh herbs, such as Thai basil, cilantro, or finely chopped scallions. Use one or mix and match! A squeeze of lime to brighten everything up would also be delicious.
How to make the viral dumpling bake
Step 1: Preheat. Preheat your oven to 400°F.
Step 2: Build the curry sauce. Meanwhile, place a 12-inch deep, oven-safe skillet (I use this Le Creuset skillet) over medium-low heat. Add the coconut milk, chicken broth, red curry paste, soy sauce, sesame oil, and fish sauce, and whisk until the ingredients are smooth and thoroughly combined.
Step 3: Wilt the spinach. Remove the skillet from the heat, then add the fresh spinach and stir just until it begins to wilt into the sauce. Don’t worry if it looks like a lot at first. Spinach shrinks fast!
Step 4: Add the dumplings and chicken. Stir in the shredded chicken and frozen dumplings until everything is evenly coated in sauce.
Step 5: Cover and bake. Cover the skillet with a lid (or foil) and bake until the sauce is bubbling and the dumplings are tender. Larger dumplings may need a few extra minutes, so don’t be afraid to peek and test one.
Step 6: Garnish and serve. Remove from the oven, finish with chili crisp, sesame seeds, fresh herbs, lime wedges, or any other garnishes you love, and dig in!
Recipe tips and FAQs
- Don’t thaw the dumplings first! Adding them straight from the freezer helps them steam gently in the sauce as they bake. Thawed or fresh dumplings will likely become mushy and fall apart.
- Double-check that the dumplings are fully submerged in the sauce rather than sitting dry on top. This way, they steam properly without drying out as they bake.
- Use plain rotisserie chicken. Go for plain and avoid heavily seasoned rotisserie chicken. You don’t want the seasoning to affect the flavor of the dish.
- Add extra liquid if needed. If your dumplings absorb more sauce than expected (this can happen with thicker or larger dumplings), simply stir in a splash of warm broth after baking to loosen things up.
Make it your own
Once you understand the basic formula of this viral Trader Joe’s dumpling hack (creamy sauce + frozen dumplings + a few flavor boosters), the customization possibilities are endless. Just try to keep the sauce-to-dumpling ratio roughly the same, and you’re golden.
- Vegetarian version – Swap the chicken broth for vegetable broth, omit the fish sauce, replace the shredded chicken with crispy pan-fried or baked tofu, and use your favorite vegetable-only mini wontons or dumplings.
- Make it gluten-free – Use tamari instead of soy sauce and reliable gluten-free frozen wontons (Feel Good Foods has a few fun options). Everything else should already be gluten-free, but always double-check the ingredients.
- Add vegetables – Stir in quick-cooking veggies that won’t release too much water, such as sliced mushrooms, snow peas, thinly sliced bell peppers, shredded carrots, or baby bok choy, so they cook gently as the dish bakes.
It can be, but it’s very easy to control. Red curry paste is more warm than spicy hot, but you can always use yellow curry paste for an even gentler version. If you love heat, simply add more curry paste, finish with extra chili crisp, or substitute green curry paste, which tends to be spicier.
This recipe bubbles as it bakes, so a deep 12-inch oven-safe skillet is ideal. If your skillet isn’t oven-safe, simply transfer everything to a casserole dish and be sure to cover it tightly before baking.
Serving suggestions
This dumpling bake is pretty satisfying on its own, but I like serving it with a simple side or two for good measure. For a light Asian-inspired pairing, you could do edamame, Vietnamese salad rolls, or roasted green beans or broccoli with a drizzle of soy sauce and sesame oil.
And if you’re here mainly for that sauce (same), don’t underestimate the power of steamed jasmine rice, coconut rice, or even pita or naan to mop it all up.
Storing and freezing
Storing: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. The sauce will thicken slightly as the dumplings sit in the sauce. When reheating, do so just until warmed through, adding a splash of broth as needed to loosen the sauce.
Freezing: I don’t recommend freezing this one. The dumplings tend to lose their texture, and the coconut milk-based sauce separates once thawed and reheated.
More casserole-style chicken dinners
- Pizza Chicken Bake
- Swiss Chicken Casserole
- Butternut Squash Chicken Casserole
- Marry Me Chicken Casserole
- Easy Mexican Chicken Casserole
- Chicken Vegetable Casserole
- Gluten Free Chicken Divan
If you love this protein-packed viral dumpling bake, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Viral Dumpling Bake with Chicken
Equipment
- 12" deep oven-safe skillet
Ingredients
- 13.5 oz can coconut milk
- ¼ cup chicken broth
- 2 tbsp Thai red curry paste *see notes
- 3 tbsp soy sauce *can use light soy sauce if you need to cut the sodium a bit
- 2 tsp sesame oil
- 1½ tsp fish sauce
- 2 cups fresh baby spinach packed
- 2 cups shredded rotisserie chicken breast *can also use diced poached chicken here
- 30 Bibigo frozen mini chicken & cilantro wontons or dumplings of choice- you can use the larger dumplings and use about half the amount
- 1-2 tbsp chili crisp or to taste (I use Trader Joe's Crunchy Chilli Onion-it's a mild version and delicious)
- 1 tsp toasted sesame seeds
- more optional garnishes: fresh Thai basil, fresh cilantro, and finely chopped scallions.
Instructions
- Preheat the oven to 400 degrees. F.
- Place a 12" deep oven-proof skillet over medium-low heat. Add the coconut milk, chicken broth, red curry paste, soy sauce, sesame oil, and fish sauce, and whisk until all ingredients are combined.
- Remove from the heat and toss in the fresh spinach. Stir until just starting to wilt.
- Add the shredded chicken and dumplings and stir to combine. Make sure that all of the dumplings are nestled into the sauce.
- Cover the skillet with a lid (or foil) and bake for 20 minutes, until the sauce is bubbly and the dumplings are tender. Baking time will be slightly longer if using larger dumplings.
- Garnish with chili crisp, sesame seeds, and other recommended garnishes if desired.
Notes
- Don’t thaw the dumplings first! Adding them straight from the freezer helps them steam gently in the sauce as they bake. Thawed or fresh dumplings will likely become mushy and fall apart.
- Double-check that the dumplings are fully submerged in the sauce rather than sitting dry on top. This way, they steam properly without drying out as they bake.
- Use plain rotisserie chicken. Go for plain and avoid heavily seasoned rotisserie chicken. You don’t want the seasoning to affect the flavor of the dish.
- Adjust the heat. Thai red curry paste is where most of the flavor comes from. If you’re sensitive to heat, a brand like Thai Kitchen (my preferred pick) is noticeably milder than Mae Ploy and other Asian market brands.
- Lower fat/calories. You can reduce the fat and calories a bit more by swapping the regular canned coconut milk for light coconut milk. I personally prefer the flavor, creaminess, and richness of the full-fat version.
Nutrition
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