Easy Baked Potstickers with Thai Curry Sauce

Easy Baked Potstickers with Thai Curry Sauce are one of my favorite appetizers to make when I want something crispy, flavorful, and totally irresistible. These little dumplings are stuffed with a savory filling, baked until golden, and served with a creamy, spicy Thai red curry dipping sauce that brings the whole dish together. I love how they look and taste like something from a restaurant, but they’re surprisingly simple to pull off at home.

Why You’ll Love This Recipe

I love this recipe because it’s easier and healthier than pan-frying potstickers, but just as delicious. The baked method still gives them that crisp edge, and the Thai curry dipping sauce adds a bold, spicy-sweet punch that takes them to another level. Whether I’m serving them as a snack, appetizer, or light meal, they disappear fast.

Ingredients

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

For the Potstickers:

• round wonton or gyoza wrappers

• ground chicken, turkey, or tofu

• garlic, minced

• ginger, grated

• green onions, finely chopped

• soy sauce

• sesame oil

• shredded cabbage or coleslaw mix

• olive oil or cooking spray (for baking)

For the Thai Curry Dipping Sauce:

• red Thai curry paste

• coconut milk

• peanut butter (optional, for richness)

• lime juice

• soy sauce

• honey or brown sugar

• chili flakes (optional, for extra heat)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a bowl, I mix the ground meat or tofu with garlic, ginger, green onions, soy sauce, sesame oil, and shredded cabbage until well combined.

3. I place a teaspoon of filling in the center of each wrapper, wet the edges with water, fold, and press to seal (into a half-moon or pleated shape).

4. I arrange the potstickers on the baking sheet, brush or spray lightly with oil, and bake for 15–18 minutes until golden and slightly crisp.

5. While they bake, I make the dipping sauce: I whisk curry paste and coconut milk in a small saucepan over low heat until smooth.

6. I stir in peanut butter, lime juice, soy sauce, and a bit of honey. I let it simmer for a few minutes until thickened, then remove from heat.

7. I serve the baked potstickers hot with the warm dipping sauce on the side.

Servings and Timing

This recipe makes about 25–30 potstickers. It takes me 20 minutes to prep and about 15–20 minutes to bake, so they’re ready in under 45 minutes.

Variations

Sometimes I add finely chopped mushrooms to the filling for more umami, or use shrimp for a seafood version. If I want to skip meat altogether, I use a mix of tofu, carrots, and cabbage. For a different dipping sauce, I mix soy sauce, rice vinegar, and a splash of sesame oil for a quick traditional dip. I’ve also air-fried them when I want them extra crispy.

Storage/Reheating

I store leftover potstickers in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 350°F until warm, or air fry them for a few minutes to get them crispy again. I don’t recommend microwaving since they can turn soggy. The dipping sauce keeps in the fridge for about a week and reheats easily on the stove or in the microwave.

FAQs

Can I freeze the potstickers before baking?

Yes! I freeze them on a baking sheet until solid, then transfer them to a bag. I bake them straight from frozen, just adding a few extra minutes.

What kind of curry paste should I use?

I usually use Thai red curry paste, but green curry works too for a different flavor. Just make sure to adjust for heat — some brands are spicier than others.

Can I make the filling ahead of time?

Absolutely. I often prepare the filling a day in advance and store it covered in the fridge.

Are baked potstickers crispy like pan-fried ones?

They’re not quite as crispy, but they still get a beautiful golden texture on the outside — especially with a light coat of oil.

Can I use square wonton wrappers?

Yes, I just fold them into triangles or use a round cutter to shape them if I want a traditional potsticker look.

Conclusion

Easy Baked Potstickers with Thai Curry Sauce are a fun, flavorful way to enjoy a favorite takeout-style dish at home. I love how they combine crispy edges, a juicy filling, and that creamy-spicy dipping sauce that I could honestly eat with a spoon. Whether I’m hosting friends or just want something a little special, these potstickers always steal the show — and I never have leftovers for long.

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