Dumpling Bake • viral one pan dumpling bake you have to try
DUMPLING BAKE 🥟• viral one pan dumpling bake you have to try! is a easy Korean Fusion recipe that serves 4. 425 calories per serving. Recipe by Maryam Zekria on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $6.79 total, $1.70 per serving
Ingredients
- 2 tbsp Gochujang (Korean fermented chili paste)
- 3 tbsp Soy Sauce (Low‑sodium preferred)
- 2 tbsp Hoisin Sauce (Adds sweetness and depth)
- 1 tbsp Sesame Oil (Toasted sesame oil for flavor)
- 2 cloves Garlic (Minced)
- 1 tsp Fresh Ginger (Minced)
- 0.5 tsp Salt
- 0.25 tsp Black Pepper (Freshly ground)
- 0.5 tsp Onion Powder
- 1 cup Heavy Cream (Full‑fat for richness)
- 20 pieces Frozen Dumplings (Any variety – pork, chicken, or vegetable)
- 2 tbsp Chili Crunch (Store‑bought spicy oil & fried garlic mix)
- 2 tbsp Green Onion (Thinly sliced)
- 2 tbsp Cilantro (Coarsely chopped)
- 1 tbsp Sesame Seeds (Toasted)
Instructions
Make the Creamy Gochujang Sauce
In a mixing bowl whisk together gochujang, soy sauce, hoisin sauce, sesame oil, minced garlic, minced ginger, salt, pepper, onion powder, and heavy cream until smooth.
Time: PT5M
Preheat the Oven
Preheat the oven to 375°F (190°C).
Time: PT5M
Temperature: 375°F
Transfer Sauce to Baking Dish
Pour the prepared sauce into the baking dish and spread it into an even layer.
Time: PT2M
Add Frozen Dumplings
Arrange the frozen dumplings on top of the sauce, pressing them gently so they are mostly submerged.
Time: PT3M
Bake the Dumplings
Place the dish in the oven and bake uncovered for 25 minutes, or until the sauce is bubbling and the dumplings are cooked through.
Time: PT25M
Temperature: 375°F
Add Finishing Toppings
Remove the dish from the oven and drizzle chili crunch over the top, then sprinkle sliced green onion, chopped cilantro, and toasted sesame seeds.
Time: PT2M
Rest and Serve
Let the dish rest for 3 minutes before serving. Serve as is, with steamed rice, or alongside a simple cucumber salad.
Time: PT3M
Nutrition Facts
- Calories
- 425
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 20g
- Fiber
- 2g
Dietary info: Contains gluten, Contains dairy, Contains soy, Contains sesame
Allergens: Dairy, Soy, Gluten, Sesame
Ingredient Substitutions
- Instead of Gochujang: Sriracha mixed with miso, Korean chili powder + soy sauce
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Hoisin Sauce: Barbecue sauce, Sweet soy glaze
- Instead of Sesame Oil: Peanut oil (less aromatic)
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Fresh Ginger: Ground ginger (1/4 tsp)
- Instead of Onion Powder: Granulated onion
- Instead of Heavy Cream: Half‑and‑half, Coconut cream (non‑dairy)
- Instead of Frozen Dumplings: Fresh homemade dumplings
- Instead of Chili Crunch: Sriracha drizzle, Spicy sesame oil
- Instead of Green Onion: Chives
- Instead of Cilantro: Thai basil
- Instead of Sesame Seeds: Pumpkin seeds
Equipment Needed
- 9‑x‑13‑inch Baking Dish
- Mixing Bowl
- Whisk
- Measuring Spoons
- Spatula
- Oven Mitts
Critical Steps — Do Not Skip
- Whisk the sauce until completely smooth – lumps will affect texture.
- Ensure the frozen dumplings are fully covered by the sauce before baking.
- Bake until the sauce is bubbling and the dumplings are cooked through.
Chef Tips from the Video
- For extra crunch, toast the sesame seeds in a dry skillet for 1‑2 minutes before sprinkling.
- Add a squeeze of lime juice just before serving for a bright contrast.
- Use a mix of pork and vegetable dumplings for varied texture.
Troubleshooting
Sauce becomes too thick before the dumplings are cooked.
Add a splash of water, milk, or extra cream and stir gently; continue baking.
Dumplings are not fully cooked after the bake time.
Cover the dish with foil and bake an additional 5‑7 minutes, or increase oven temperature to 400°F for the last few minutes.
Sauce separates or curdles.
Reduce heat, whisk in a teaspoon of cornstarch slurry (cornstarch + cold water) to re‑emulsify.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in a microwave, adding a splash of milk or cream if the sauce thickens.
Freezer: The baked dish can be frozen in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge and reheat as above.
Room temperature: Do not leave at room temperature for more than 2 hours due to dairy content.
Make-Ahead Tips
- Prepare the sauce up to step 3 and refrigerate for up to 24 hours; bring to room temperature before adding dumplings.
- Frozen dumplings can be kept in the freezer until ready to bake – no need to thaw.
Frequently Asked Questions
What is the cultural significance and history of dumplings in Korean cuisine?
Korean dumplings, known as "mandu," have been a staple since the Goryeo era, originally influenced by Chinese jiaozi. They are traditionally eaten during holidays like Lunar New Year and are a comfort food found in street markets and home kitchens alike.
What are the traditional regional variations of mandu in Korean cuisine?
In Korea, mandu come in many forms: "Kimchi mandu" with spicy kimchi filling, "Pyeonsu" (thin‑wrapped dumplings) from the Pyongan region, and "Gun mandu" (pan‑fried) popular in Seoul. Each region adjusts the filling and cooking method to local tastes.
How is mandu traditionally served in Korean households?
Mandu are often served boiled in a clear broth, pan‑fried until crispy, or steamed. They are accompanied by a dipping sauce of soy sauce, vinegar, and a touch of gochugaru (Korean red pepper flakes). The dish is shared family‑style at meals.
During which Korean celebrations are mandu commonly prepared?
Mandu are especially popular during Seollal (Lunar New Year) and Chuseok (harvest festival), where families gather to make large batches together as a bonding activity.
What authentic ingredients give this baked dumpling dish its Korean flavor profile?
The key Korean flavors come from gochujang (fermented chili paste), sesame oil, and a touch of soy sauce. These ingredients provide the characteristic sweet‑spicy, nutty depth that defines Korean cuisine.
What other Korean side dishes pair well with the One‑Pan Creamy Gochujang Baked Dumplings?
A crisp cucumber‑miso salad, kimchi, or a simple seasoned spinach (sigeumchi namul) complement the rich dumplings and add refreshing acidity and texture.
What are the most common mistakes to avoid when making this one‑pan baked dumpling recipe?
Common errors include thawing the dumplings (which releases excess water), not covering the dumplings with enough sauce (resulting in dry tops), and baking at too high a temperature which can burn the sauce before the dumplings cook through.
Why does this recipe use heavy cream instead of a milk‑based sauce?
Heavy cream provides a higher fat content that stabilizes the sauce during baking, preventing it from curdling and giving a luxurious, velvety texture that coats the dumplings evenly.
Can I make the One‑Pan Creamy Gochujang Baked Dumplings ahead of time and how should I store them?
Yes. Prepare the sauce up to step 3 and refrigerate it. When ready, add frozen dumplings and bake. Leftovers store in the refrigerator for up to three days or freeze the entire baked dish for two months.
What does the YouTube channel Maryam Zekria specialize in?
The YouTube channel Maryam Zekria focuses on quick, family‑friendly Asian-inspired meals, often featuring viral or shortcut cooking techniques that use pantry staples and frozen ingredients.
How does the YouTube channel Maryam Zekria's approach to Korean cooking differ from other Korean cooking channels?
Maryam Zekria emphasizes one‑pan, minimal‑cleanup recipes and adapts traditional Korean flavors for busy home cooks, whereas many Korean channels focus on authentic, multi‑step preparations and restaurant‑style plating.
Last updated: August 29, 2026
