Recipe

Spiced Dumplings Recipe: Luscious and Rich

Tender, spice-kissed dumplings simmered in a silky, coconut-tomato sauce with ginger, garlic, and warm aromatics. Cozy, weeknight-friendly, and deeply satisfying.

By Matt Campbell

•

4.8

A pot of spiced dumplings simmering in a creamy coconut tomato sauce with fresh cilantro on top

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If you have ever wanted a dinner that tastes like you worked way harder than you did, these spiced dumplings are your move. Think: pillowy dumplings with crisped bottoms, then a quick simmer in a lush sauce that hits all the cozy notes. Tomato for tang, coconut milk for richness, and just enough warm spice to make the whole kitchen smell like something good is about to happen.

The best part is you can keep the ingredients very normal. Frozen dumplings work great, store-bought curry powder is welcome (just know blends vary), and the sauce is one of those forgiving, taste-as-you-go situations. Serve it with rice or warm naan, and do not be surprised if everyone starts scraping the pan like it owes them money.

Why It Works

Big flavor, low drama: Blooming spices in oil wakes them up fast, so the sauce tastes deep without hours of simmering.
Luscious texture: Coconut milk and a little tomato paste make the sauce creamy and clingy, not watery.
Dumplings that stay tender: A quick bottom sear helps them hold up, then the gentle simmer finishes them through.
Easy to adjust: Make it mild, make it spicy, add greens, swap dumpling flavors. The sauce is flexible and friendly.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Cool completely, then store in an airtight container for up to 3 days. The sauce will thicken as it sits, which is honestly a perk.
Reheat: Warm in a skillet over medium-low with a splash of water or broth to loosen the sauce. Stir gently or spoon sauce over so the dumplings do not break. Microwave works too, but do it in short bursts, stir carefully, and let it rest for 1 minute so the heat evens out.
Freeze: You can freeze leftovers, but dumplings can get a little softer after thawing. If freezing, store up to 2 months and thaw overnight in the fridge before reheating.

Small trick: If the sauce tastes a little muted after chilling, hit it with a squeeze of lime or a pinch of salt right before serving. Instant comeback.

Common Questions

Can I use frozen dumplings?

Yes, and this recipe was basically built for it. Frozen potstickers, gyoza, momo, or even mini wontons all work. Just make sure they are fully heated through by the end of the simmer.

What kind of dumplings are best?

Pork, chicken, veggie, or shrimp dumplings all taste great here. If your dumplings have a strong seasoning already, keep the sauce spices on the lighter side and adjust after simmering.

Is this the same as curry?

It is curry-adjacent in the best way. The sauce uses warm spices and coconut milk, but it is not trying to be super traditional. It is a weeknight, pantry-friendly, ridiculously tasty hybrid.

How do I make it spicier?

Add more red pepper flakes, use a hot curry powder, or stir in a spoonful of chili crisp at the end. If you want heat and freshness, a chopped serrano or jalapeño sautéed with the onion is also great.

My sauce is too thick. What do I do?

Thin it with a splash of broth or water, a little at a time, until it is silky. Coconut milk brands vary, so this is normal.

My sauce is too thin. How do I fix it?

Simmer uncovered for a few minutes, or whisk 1 teaspoon cornstarch with 1 tablespoon water and stir it in. Give it 1 to 2 minutes to tighten up.

Do curry powders vary?

Wildly. If yours is especially strong or spicy, start with 1 1/2 teaspoons, then add more after the sauce simmers.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large nonstick skillet or deep sauté pan with lid (12-inch is ideal)
Wooden spoon or silicone spatula
Microplane or fine grater (for ginger and garlic)
Measuring spoons
Small bowl (optional, for cornstarch slurry)

This is one of those “I need dinner, but I also need it to feel like a hug” recipes. I first started doing dumplings in sauce when I had a bag of frozen potstickers and absolutely no interest in making three separate sides to feel like a complete meal. I browned the dumplings, threw together a quick coconut-tomato situation, and suddenly it tasted like I had a plan. Now it is a regular in my kitchen because it is flexible, fast, and the kind of rich comfort that still feels bright if you finish with lime and herbs.

Spiced Dumplings Recipe: Luscious and Rich

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

1 tablespoon neutral oil (avocado, canola, or grapeseed)
1 tablespoon butter or ghee (optional, for extra richness)
1 small yellow onion, finely chopped
3 cloves garlic, grated or minced
1 tablespoon fresh ginger, grated
2 tablespoons tomato paste
2 teaspoons curry powder (see note: blends vary)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon red pepper flakes (to taste)
1 can (14 to 15 ounces) crushed tomatoes
1 can (13.5 ounces) full-fat coconut milk
1/2 cup chicken or vegetable broth (plus more as needed)
1 teaspoon kosher salt, plus more to taste
1 teaspoon brown sugar or honey (optional, balances acidity)
1 to 1 1/2 pounds frozen dumplings (potstickers, gyoza, or momos)
2 big handfuls baby spinach (optional)
1 lime (half juiced, half cut into wedges)
1/4 cup chopped cilantro or scallions (for serving)

Optional thickener: 1 teaspoon cornstarch + 1 tablespoon water (only if needed).

Instructions

Brown the dumplings. Heat a large, deep skillet over medium-high heat. Add the oil and butter (if using). Add frozen dumplings in a single layer, flat-side down. Do not crowd the pan, work in batches if needed. Cook 2 to 4 minutes until the bottoms are golden. (Optional: if you want a little extra color, gently roll a few onto their sides for 30 to 60 seconds, but do not stress it.) If they stick or are super icy, add 1 to 2 tablespoons water and cover for 1 minute to loosen, then uncover and let the bottoms re-crisp. Transfer dumplings to a plate. They do not need to be cooked through yet.
Build the aromatics. Reduce heat to medium. Add onion to the same skillet (add a touch more oil if dry). Cook 3 to 4 minutes until softened, scraping up any browned bits.
Bloom the spices. Stir in garlic and ginger for 30 seconds. Add tomato paste, curry powder, cumin, smoked paprika, and red pepper flakes. Cook 1 minute, stirring constantly, until the paste darkens slightly and smells toasted.
Make it luscious. Stir in crushed tomatoes, coconut milk, broth, salt, and brown sugar (if using). Bring to a gentle simmer and cook 5 to 8 minutes, stirring occasionally, until the sauce looks silky and coats the back of a spoon. If it is getting too thick, splash in a bit more broth.
Simmer the dumplings. Nestle dumplings back into the sauce. Cover and simmer on medium-low for 6 to 8 minutes, or until dumplings are heated through and tender. Instead of stirring hard, gently spoon sauce over the dumplings halfway through so they stay intact. For meat-filled dumplings, cut one open to check that the filling is steaming hot, or temp to 165°F (74°C).
Add greens (optional). Stir in spinach and let it wilt for 1 minute.
Taste and finish. Squeeze in the juice from half a lime, then taste. Add more salt, red pepper flakes, or a splash of broth to loosen as needed.
Serve. Top with cilantro or scallions. Serve with rice, naan, or just a spoon and zero shame. Add remaining lime wedges on the side for extra brightness.

If the sauce needs help: Too thick? Add broth, a splash at a time. Too thin? Simmer uncovered 2 to 4 minutes, or add the cornstarch slurry and simmer 1 to 2 minutes.

A serving bowl filled with spiced dumplings in creamy sauce topped with chopped cilantro

Nutrition information is estimated.

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