Thai Dumpling Casserole

By Amy Flanigan

Published

Prep 10 minutes
Cook 30 minutes
Servings 4 servings

By Amy Flanigan

Published

Jump to Recipe

This Thai Dumpling Casserole has got everything I crave from my favorite Asian cuisines in one dish – tender dumplings, ramen noodles, crunchy Napa cabbage, and a creamy curry sauce. The best part is, the prep is very quick and it all bakes together in one pan, so there’s no fuss and barely any clean up!

A baked Thai dumpling casserole in a white dish, filled with ramen noodles, dumplings, and a creamy curry sauce, garnished with scallions, cilantro, chili crisp, and sesame seeds.

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This one-pan dumpling casserole recipe started popping up all over social media, with tons of different variations, and I knew I had to put my own spin on it. I swapped a few of the sauce ingredients to my family’s taste, and added cabbage and ramen noodles to make it a full meal. It instantly became a family favorite. Using frozen potstickers makes this so effortless. Think of it as a dump-and-go fusion casserole that combines all your favorite Asian-inspired flavors into one cozy, drool-worthy dish.

Helpful Tips

  • Cover tightly with foil. Sealing the dish keeps all the steam inside, which helps the dumplings cook and the ramen soak up the sauce to turn perfectly tender.
  • No need to thaw. Use chicken, pork, veggie, or your favorite dumplings. No need to thaw them first. Just dump them in frozen and bake.
  • Check the dumplings. They’re ready when the filling is hot all the way through and reaches 165°F, so you know they’re safe and delicious.
  • Submerge the noodles. Push the ramen noodles fully under the sauce before baking so they cook evenly and don’t dry out or turn crunchy on top.
  • Adjust the spice. Thai curry paste can vary in heat, so start with less if you’re spice-sensitive and add more if you like a bold kick.
4.70 from 10

Thai Dumpling Casserole

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 servings
A baked Thai dumpling casserole in a white dish, filled with ramen noodles, dumplings, and a creamy curry sauce, garnished with scallions, cilantro, chili crisp, and sesame seeds.
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Easy Thai dumpling casserole baked in one pan with curry, ramen, cabbage, and frozen dumplings. An effortless and cozy weeknight dinner.
Step-by-step photos can be seen below the recipe card.

Ingredients 

  • 2 & 1/2 tablespoons Thai red curry paste
  • 1 teaspoon minced ginger
  • 2 cloves garlic, minced
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 14 ounce can of light coconut milk
  • 2 cups chicken stock
  • 3 cups shredded Napa cabbage
  • 2 packets dry ramen noodles, split at the seam, flavor packet discarded
  • 16 frozen dumplings, (no need to thaw)
  • 1/4 cup fresh chopped cilantro or parsley, for garnish
  • 2 scallions, diced, for garnish
  • 2 teaspoons chili crisp, for garnish
  • 1 teaspoon toasted sesame seeds, for garnish

Instructions 

  • Preheat oven to 400°F
  • In a 9×13 casserole dish, place the red curry paste, ginger, garlic, soy sauce, rice vinegar, sesame oil, coconut milk, and chicken stock. Whisk to combine.
  • Sprinkle in the Napa cabbage, then in an even layer, top with the ramen noodles, making sure they are fully submerged in the liquid.
  • Top with the frozen dumplings in an even layer.
  • Cover tightly with foil. Bake for 30 minutes or until the dumplings are cooked through.
  • Garnish with chopped cilantro and scallions. Drizzle with the chili crisp and sprinkle with sesame seeds.
  • Serve the noodles and dumplings with some of the pan sauce.

Video

Notes

This recipe has a kick to it. If you’re sensitive to spice, reduce the amount of chili crisp at the end or omit entirely.

Nutrition

Serving: 1serving | Calories: 373kcal | Carbohydrates: 44g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 1075mg | Potassium: 332mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1721IU | Vitamin C: 27mg | Calcium: 105mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How to Make Thai Dumpling Casserole Step by Step

Side-by-side process photos showing a casserole dish with coconut milk, curry paste, soy sauce, and other sauce ingredients on the left, and the whisked creamy curry sauce on the right.

Make the sauce: Preheat your oven to 400°F. In a 9×13 casserole dish, whisk together 2½ tbsp Thai red curry paste, 1 tsp minced ginger, 2 cloves minced garlic, 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 2 tsp sesame oil, one 14-oz can of lite coconut milk, and 2 cups chicken stock until well combined.

Side-by-side process photos showing shredded Napa cabbage scattered over the curry sauce on the left, and ramen noodle sheets being pressed into the liquid on the right.

Add the cabbage and noodles: Stir in 3 cups shredded Napa cabbage, then place 2 packets of dry ramen noodles, split at the seam, on top, making sure the noodles are fully submerged in the liquid.

Unbaked casserole dish with frozen dumplings arranged in neat rows on top of the ramen and cabbage in the curry sauce.

Layer the dumplings: Arrange 16 frozen dumplings in an even layer over the noodles. Cover the dish tightly with foil and bake for 30 minutes, or until the dumplings are cooked through.

Casserole dish after baking, showing cooked dumplings sitting on top of the ramen in the thickened curry sauce.

Bake the casserole: Remove from the oven and garnish with ¼ cup chopped cilantro or parsley, 2 diced scallions, 2 tsp chili crisp, and 1 tsp toasted sesame seeds.

Overhead view of the finished Thai dumpling casserole with dumplings, ramen, and curry sauce, surrounded by small bowls of garnishes.

Garnish and serve: Spoon the noodles and dumplings into bowls, making sure to ladle some of the flavorful pan sauce over each serving. Enjoy!

Close-up of a dumpling coated in curry sauce with ramen noodles and chopped cilantro, highlighting the texture and garnishes.

Serving Suggestions

I love serving this Thai Dumpling Casserole straight from the baking dish with big spoonfuls of noodles, dumplings, and plenty of that flavorful sauce. It’s hearty enough to be a complete meal on its own, but sometimes I’ll pair it with a light cucumber salad or some steamed edamame on the side. If I’m really craving extra comfort, I’ll drizzle a little more chili crisp on top and serve it with warm naan or crusty bread to soak up every last bit of the sauce.

Recipe Variations

  • Veggies: mushrooms, bell peppers, baby spinach, bok choy, or zucchini all blend beautifully with the curry sauce.
  • Different dumplings: swap in shrimp, shredded chicken, or tofu dumplings if you want to mix things up.
  • Sauces & toppings: a spoonful of peanut butter or hoisin sauce stirred into the broth adds richness. A squeeze of lime juice before serving brightens everything up.
  • Heat: more chili crisp, sliced Thai chiles, or a dash of sriracha if you love extra spice.

How to Store Leftovers

  • Fridge. Store leftover Thai Dumpling Casserole in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this dish, since the dumplings and noodles can lose their texture once thawed.
  • Reheat. When you’re ready to enjoy it again, reheat individual portions in the microwave with a splash of chicken stock or coconut milk to loosen up the sauce. You can also warm it on the stovetop over medium heat, stirring gently until the dumplings are heated through.

More Easy Asian-Inspired Takeout Recipes

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!

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About Amy Flanigan

Well, hey there! Amy here, founder and COO at BellyFull. If you’re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, you’ve come to the right place.

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10 Comments

  1. Rene' says:

    5 stars
    I have made this casserole 2 times. Both times I doubled the recipe. The second time I added more of all of the liquids and spices to make more sauce so it was more like a soup with Raman and dumplings. It is absolutely delicious and so easy. It has all the flavors you are looking for in a super easy recipe!

    Reply
  2. Caroline says:

    4 stars
    The sauce was so good! The only change I might make would be to pan fry the dumplings first. I am wondering how this would be with a protein…like chicken or shrimp

    Reply
  3. Sonja says:

    5 stars
    I made this the other night and everyone LOVED IT! I couldn’t find decent Napa cabbage, so I used mushrooms and baby spinach per the suggestions. It was spicy and delicious. My daughter and son in law immediately asked for the recipe. This is a keeper! Thank you!

    Reply
  4. Dale says:

    5 stars
    Omg!!! Soooooo good. Made this twice already. I will definitely be making this again.
    What can I say …. Delicious!!

    Reply
  5. Patti A Nelson says:

    5 stars
    We absolutely 💯 love this recipe!! It’s a keeper for sure!! Love all your recipes!! Thank you for sharing.

    Reply
  6. Treena says:

    4 stars
    Loooooved this! We wished the dumplings were crispier but the entire dish is so cohesive and delicious, and incredibly easy. Already planning on making it again.

    Reply
  7. Kari says:

    5 stars
    I made this, as directed, and it was awesome!! 5 stars! Just spicy enough, garnished it as directed and with chili crisp. It was so pretty to look at. I have already sent your recipe to 3 family members, Thank you for this recipe!

    Reply
  8. Grace Harr says:

    5 stars
    This was a hit at my house. My husband said, “add this one to the rotation!” This folks is high praise from my adventurous but picky guy. I made it as written and won’t change a thing.

    Reply
  9. Lisa van der Steur says:

    4 stars
    We live in Ecuador, so that may somehow color our experience, with the frozen dumplings available here — at huge expense, I might add. You could maybe cook the dumplings in a skillet as usual so they get brown, and all the other ingredients in a saucepan until the ramen and veg are cooked through, and then put it all together. I will try that next time. The flavor combo of the coconut sauce is really delicious.

    Reply
  10. Paula says:

    5 stars
    Made this for my family and we all loved it! So easy, love that everything is all dumped into one dish, and it’s extremely flavorful. Thank you!

    Reply