If you’re looking for a weeknight dinner that feels cozy, bold, and completely foolproof, this Creamy Coconut Chili Crisp Dumpling Bake is the one. It’s the perfect blend of convenience and flavor: frozen dumplings baked in a silky coconut sauce loaded with soy, garlic, ginger, sesame, and chili crisp for that irresistible heat. Everything bakes together in one dish, and the dumplings come out tender with perfectly golden tops and a rich, glossy sauce that tastes like a takeout dream.

This recipe was inspired by the viral dumpling bakes popping up all over social media, but with a twist: we’re using coconut milk powder to create an ultra-creamy, no-separation sauce that clings beautifully to every dumpling. And bonus — no stovetop required.

Whether you’re cooking for two or just want an easy dinner with leftovers, this dumpling bake deserves a spot in your weeknight lineup.

why You’ll Love This Recipe

One-pan recipe — everything bakes together, no searing or pre-cooking needed.
Uses frozen dumplings — fast, affordable, and stress-free.
Creamy coconut sauce — made with pantry staples but tastes restaurant-level.
Customizable heat — add more or less chili crisp to fit your taste.
Perfect for busy nights — ready in under 30 minutes with minimal cleanup.

What Dumplings Work Best

For the best texture, choose chicken or vegetable dumplings with a thinner wrapper. They bake evenly, soak in the sauce, and crisp slightly on top. Brands like Trader Joe’s Chicken Gyoza, Bibigo Chicken or Veggie Dumplings, and InnovAsian Chicken Potstickers work very well.
Avoid dumplings with very thick wrappers or breaded dumplings, they won’t soften properly in the sauce. Soup dumplings don’t bake well either, so stick to potstickers for the best results.

Ingredients You’ll Need

Frozen dumplings: Chicken or vegetable dumplings work best.
Coconut milk powder: Grace Coconut Milk Powder creates a thick, creamy base. You can sub canned, but powder gives a richer consistency.
Soy sauce: Adds salty, savory depth.
Brown sugar: Balances the heat and adds caramel sweetness.
Chili crisp: For heat, color, and crunchy bits.
Sesame oil: Nutty aroma that makes the whole dish pop.
Garlic + ginger: Fresh is best for flavor.
Fish sauce (optional): Adds umami but not fishiness.
Bok choy or leafy greens: They soften under the sauce and add freshness.

All About Coconut Milk Powder

Coconut milk powder is one of the best pantry shortcuts for creamy recipes. It dissolves easily into warm water and creates a thick, rich coconut milk without any separation. It’s perfect for baked dishes because it doesn’t curdle or become watery in the oven.

How to Make Creamy Coconut Chili Crisp Dumpling Bake

Step 1: Make the Coconut Sauce

Whisk together coconut milk powder and warm water until smooth. Add soy sauce, brown sugar, chili crisp, sesame oil, garlic, ginger, and fish sauce. The sauce should be creamy, lightly sweet, and a little spicy.

Step 2: Assemble the Bake

Add chopped bok choy to the bottom of a medium baking dish.
Place frozen dumplings on top — no need to thaw.
Pour the sauce all over, making sure the tops get coated.

Step 3: Bake

Bake at 400°F for 25–30 minutes until bubbling and the tops look lightly golden.
If you accidentally bake at 350°F (it happens!), just raise the heat and continue baking until the tops are tender and the sauce thickens.

Step 4: Crisp the Top (Optional)

If you'd like crispy peaks, broil for 1–2 minutes. Watch carefully — dumplings brown fast.

Step 5: Garnish and Serve

Finish with scallions, sesame seeds, and extra chili crisp.
Serve as-is, or spoon over rice or noodles.

Tips & Substitutions

No coconut powder? Use 1 cup full-fat canned coconut milk.
Want more heat? Add a teaspoon of sriracha or extra chili crisp.
Greens: Spinach, kale, or napa cabbage all work well.
Make it protein-packed: Add cooked shredded chicken or sautéed shrimp before baking.
Sauce too thick? Add 2–3 tablespoons warm water before baking.

Add-Ins and Variations

This recipe is incredibly flexible. Try adding:

Sliced mushrooms or bell peppers under the dumplings
Spinach, kale, or napa cabbage in place of bok choy
A handful of shredded rotisserie chicken
A swirl of sriracha for extra heat
Coconut aminos instead of soy sauce for a slightly sweeter flavor
Extra coconut milk powder for a richer, creamier bake

You can easily adapt it to fit whatever you have in your kitchen.

What to Serve With This Dumpling Bake

This dish is hearty and saucy, so it pairs well with simple sides. Here are my favorites:

Steamed jasmine rice
Coconut rice
A quick cucumber salad with rice vinegar
Garlic sautéed green beans
Air-fried broccoli or brussels sprouts

Serve it family-style and let everyone scoop dumplings with extra sauce.

Common Mistakes to Avoid

Baking at too low a temperature: Anything under 375°F keeps the sauce watery and the dumplings pale. Stick to 400°F for best results.
Using dumplings with very thick wrappers: They won’t soften fully in the oven.
Skipping the greens: Bok choy or spinach helps balance the richness of the coconut sauce.
Adding too much sauce: The dumplings should be coated, not drowning. A thick, glossy sauce is what makes this dish special.

Frequently Asked Questions

Can I use other dumpling brands?

Yes, chicken or veggie potstickers from Trader Joe’s, Publix, or Costco all work well.

Can I double the recipe?

Yes, just use a larger baking dish and increase sauce by 1.5× (not double) for best consistency.

What if my oven was too low at first?

Simply raise to 400°F and continue baking until sauce bubbles. Broil for color if needed.

Does it reheat well?

Yes, the sauce thickens even more the next day. Reheat at 350°F for 10 minutes or microwave 1–2 minutes.

Can I Make This Without Chili Crisp?

Absolutely. If you prefer a mild version, you can swap the chili crisp for:

A teaspoon of sesame oil
A little crushed red pepper
Sweet chili sauce
Or simply leave it out completely

The sauce will still be creamy, savory, and delicious. Chili crisp adds heat and color, but the recipe works wonderfully without it.

How to Store and Reheat

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat (best texture): Warm in the oven at 350°F for 8–10 minutes.
Reheat (quick): Microwave 1–2 minutes until hot.
Freezing: Not recommended after baking — dumplings become too soft once thawed.
This dish reheats beautifully, and the sauce thickens even more the next day.

Creamy Coconut Chili Crisp Dumpling Bake (Easy Viral Dinner)