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A glass baking dish filled with one pan dumpling bake topped with green onions and sesame seeds.
Daniel

One Pan Dumpling Bake

Crispy-bottomed dumplings swimming in savory-sweet sauce, all baked together in one skillet for the easiest dinner win.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Bake
  • 16 oz frozen potstickers or dumplings pork, chicken, or vegetable; no need to thaw
  • 1 tbsp neutral oil avocado or vegetable
  • 0.5 cup water
For the Sauce
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp rice vinegar unseasoned
  • 2 tbsp honey or brown sugar
  • 1 tsp toasted sesame oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger finely grated
  • 1 tsp cornstarch
For Serving
  • 2 scallions thinly sliced
  • 1 tbsp toasted sesame seeds

Equipment

  • 12-inch oven-safe skillet or cast iron pan
  • Small whisk or fork

Method
 

Prep
  1. Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and cornstarch in a small bowl until smooth. Set aside.
Cook
  1. Heat your oven-safe skillet over medium-high heat. Add the neutral oil, then arrange frozen dumplings in a single layer, flat side down. Cook undisturbed for 3-4 minutes until the bottoms turn deep golden brown and crisp.
  2. Carefully pour water into the pan - it will sputter. Immediately cover with a tight-fitting lid and steam for 5 minutes until dumplings are mostly cooked through.
  3. Remove lid, pour the sauce evenly over and around dumplings, then transfer the skillet to a 400F oven. Bake uncovered for 12-15 minutes, until the sauce is bubbling and thickened and dumpling edges look slightly caramelized.
  4. Remove from oven and let rest 2 minutes - the sauce will thicken more as it cools slightly. Scatter scallions and sesame seeds over top. Serve straight from the pan.

Notes

Frozen dumplings work best here - fresh ones can overcook and burst. If your skillet is not oven-safe, transfer everything to a baking dish before the oven step. Double the sauce if you love extra for rice; it keeps in the fridge for a week.