Name: Baked Potstickers in Creamy Curry Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 20 frozen or homemade potstickers (vegetable, chicken, or shrimp); 1 tablespoon olive oil or neutral oil; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons yellow or red curry paste; 1 (13.5 oz) can full-fat coconut milk; 1 tablespoon soy sauce or tamari; 1 teaspoon brown sugar; 1 tablespoon fresh lime juice; Optional: 1 cup chopped vegetables (bell peppers, spinach, peas); For garnish: chopped cilantro or green onions

Jump to Recipe·Leave a Review

Baked Potstickers in Creamy Curry Sauce is a bold, comforting dish that combines crispy dumplings with a rich, spiced sauce. I love how this recipe takes familiar potstickers and turns them into a hearty main course by baking them in a velvety coconut curry. It’s easy, satisfying, and full of flavor—perfect for weeknight dinners or cozy weekend meals.

Why You’ll Love This Recipe

I love this dish because it blends crispy textures with a warm, creamy curry in every bite. Baking the potstickers means I don’t have to pan-fry in batches, and the curry sauce infuses the dumplings as they bake. It’s a creative twist on two favorites—Asian-style dumplings and creamy Indian-inspired curry. Plus, it’s easy to adapt with whatever frozen or homemade potstickers I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Frozen or homemade potstickers (vegetable, chicken, or shrimp)
Coconut milk (full-fat for richness)
Yellow or red curry paste
Garlic (minced)
Ginger (grated)
Soy sauce or tamari
Brown sugar
Lime juice
Olive oil or neutral oil
Fresh cilantro or green onions (for garnish)
Optional: chopped vegetables like bell peppers, spinach, or peas

Directions

I preheat the oven to 375°F and lightly oil a baking dish.
I arrange the potstickers in a single layer in the dish—frozen ones go in directly, no need to thaw.
In a saucepan, I heat a little oil and sauté the garlic and ginger until fragrant.
I stir in the curry paste, then add the coconut milk, soy sauce, and brown sugar. I simmer for a few minutes until everything is blended and creamy.
I pour the curry sauce over the potstickers, making sure they’re mostly covered.
I cover the dish with foil and bake for 25–30 minutes, then uncover and bake for another 10 minutes to crisp up the tops.
I finish with a squeeze of lime juice and sprinkle with fresh herbs before serving.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep, and about 35–40 minutes to bake, so it’s ready in just under an hour.

Variations

I sometimes add chopped veggies like spinach or bell pepper to the sauce for more texture.
For more heat, I use extra curry paste or stir in a bit of chili garlic sauce.
I’ve used different potsticker flavors—chicken, and veggie all work well.
If I want a thicker sauce, I reduce the coconut milk slightly or stir in a spoonful of peanut butter for richness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave them in short intervals or warm them in the oven at 350°F until heated through. The sauce thickens as it sits, so I sometimes add a splash of coconut milk or water before reheating.

FAQs

Can I use refrigerated or fresh potstickers instead of frozen?

Yes, I adjust the baking time slightly—fresh ones may cook a bit faster, so I check them around the 20-minute mark.

What curry paste works best?

I use yellow curry paste for a mild, slightly sweet flavor, but red curry paste adds a nice heat if I want it spicier.

Can I make this dish ahead of time?

I prepare the sauce and assemble everything in the dish, then refrigerate it covered until I’m ready to bake. I add 5–10 minutes to the bake time if it’s going in cold.

Is this dish dairy-free?

Yes, as long as I use dairy-free potstickers and stick with coconut milk, the whole recipe stays dairy-free.

What do I serve with it?

I usually serve it with jasmine rice, noodles, or a side of roasted vegetables to soak up the extra curry sauce.

Conclusion

Baked Potstickers in Creamy Curry Sauce is one of those clever, comforting recipes I keep coming back to. It’s warm, satisfying, and full of rich flavor from the spiced coconut curry. Whether I’m using store-bought dumplings or homemade ones, this dish turns something simple into something seriously delicious.