This viral one-pan baked dumplings recipe has been everywhere lately, so of course I had to try it! Inspired by the popular curry-style dumpling bake, this easy dish uses dumplings baked in a creamy sauce — all in one tray. I decided to create my own version with a Korean-inspired creamy gochujang sauce for extra depth and comfort.

You can absolutely use store-bought frozen dumplings to save time, but I also made my own dumplings with a cabbage and pork filling. This classic Taiwanese-style filling pairs beautifully with the rich, slightly spicy Korean flavours, making the dish well-balanced and incredibly satisfying.

Why You’ll Love This One-Pan Dumpling Bake

Super easy to make
Everything cooks in one pan
Works with homemade or frozen dumplings

Equipment You’ll Need

A roasting or baking tray with sides (important to hold the sauce)

*This recipe is a collaboration with Joseph Joseph, and I used their Nest™ Oven Non-Stick Medium Roasting Tray. The easy-pull handles make it safe to use with oven gloves, and the non-stick surface makes clean-up effortless — perfect for one-pan recipes.

Homemade Dumplings: Cabbage & Pork Filling

I chose to make my own dumplings using a cabbage and pork filling, a very classic Taiwanese-style combination. The mild sweetness of cabbage and the richness of pork work especially well with the creamy gochujang sauce.

Tips for Making Dumpling Filling

Salt the cabbage first, then squeeze out excess liquid — but don’t over-squeeze; you want to keep some moisture
Mix the pork in one direction until sticky for better texture
Chill the filling in the fridge for at least 2 hours so the flavours combine
When wrapping, moisten the edges of the dumpling wrappers with water to seal properly
Once wrapped, place dumplings briefly in the freezer to help them hold their shape

Korean-Inspired Creamy Sauce & Vegetables

The sauce is incredibly simple — just mix everything directly in the baking tray.

I like adding courgette and coriander to bake together, but pak choi or spinach also work well. The key is choosing vegetables that cook quickly and absorb the sauce nicely.

Can I Use Store-Bought Dumplings?

Absolutely! Frozen dumplings are a great shortcut and work perfectly in this recipe. Whether you use homemade or store-bought dumplings, the result is still creamy, comforting, and delicious.

One-Pan Baked Dumplings in a Korean-Inspired Creamy Sauce

Wanting

This creamy Korean-inspired one-pan baked dumpling dish is the perfect balance of comfort and flavour. Handmade cabbage and pork dumplings are baked in a rich gochujang sauce until bubbling and creamy. All in one tray for an easy, satisfying meal.

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Course Lunch, dinner

Cuisine Asian, Chinese, Korean, Taiwanese

Equipment

1 Roasting Tray (24 x 24 cm)

Ingredients

For Dumpling Filling (makes 25–28 dumplings)

Dumpling wrappers defrosted if frozen
330 g finely chopped sweet cabbage
1 tsp salt for salting the cabbage use a 2:1 ratio of cabbage to pork
165 g pork mince for juicer filling, use 20% fat
¼ tsp salt for the filling
¼ tsp grated ginger
20 g finely chopped spring onion whites
½ tsp white pepper
10 g soy sauce
10 g oyster sauce
10 g sesame oil
15 ml chicken stock or water

Sauce Base (adjust the ratio of gochujang and tomato purée to control the spiciness.)

20 g gochujang
25 g tomato puree
10 g minced garlic
1 tbsp honey or sugar
1 tbsp soy sauce
1 tsp sesame oil
200 ml kombu dashi or chicken / vegetable stock
200 ml milk

Other Ingredients & Toppings

A few slices of courgette cut into half-moons
A large handful of chopped coriander or spring onion
Sesame seeds for garnish

Instructions

Prepare the cabbage : Sprinkle the chopped cabbage with a small amount of salt and massage gently to combine. Let it sit for 5–10 minutes, then squeeze out the liquid (but don’t over-squeeze) by using your hands or a clean cloth. Set aside.
Prepare the filling : In a bowl, mix the minced pork with salt, ginger, spring onion whites, white pepper, soy sauce, oyster sauce, sesame oil, and chicken stock. Stir in one direction until the mixture becomes sticky and well combined.
Combine and chill : Add the squeezed cabbage to the pork mixture and mix until evenly incorporated. Cover with plastic wrap and refrigerate for at least 2 hours to allow the flavours to meld.
Wrap the dumplings : Place a spoonful of filling in the centre of a dumpling wrapper. Lightly moisten the edges with water, then fold the wrapper in half to form a half-moon and press the centre to seal. Starting from the centre, make small pleats along one side of the wrapper toward one end, then repeat on the other side until fully sealed, keeping the back edge flat. Press firmly along the edge to secure the crescent shape. Repeat with the remaining wrappers and filling.
Prepare the sauce : In an oven-safe roasting pan, stir together the gochujang, tomato purée, minced garlic, soy sauce, honey, sesame oil, dashi, and milk until smooth and well combined.
Assemble : Add the coriander, sliced courgettes, and dumplings to the pan, arranging the dumplings so their tops are slightly exposed.
Bake (covered) : Cover the tray with foil and transfer to a preheated oven at 190°C. Bake for 20 minutes, or until the dumplings are cooked through and the sauce is bubbling.
Finish baking (uncovered) : Remove the foil and continue baking for a further 10 minutes, until the sauce thickens and becomes creamy.
Serve : Sprinkle with additional coriander and sesame seeds. Spoon the sauce generously over the dumplings and enjoy!

Notes

Keyword Dumpling, Oven-baked