I turn frozen potstickers into a flavorful fusion dish by baking them in a creamy, spicy Thai curry sauce. It’s easy, comforting, and full of bold flavors.
Why You’ll Love This Recipe
I love how this recipe marries the crispy–tender texture of potstickers with the richness of Thai curry. The sauce is creamy, aromatic, and just spicy enough. Because it’s baked instead of fried, it feels lighter but still satisfying. It’s also quick to throw together, great for weeknights when I want something impressive without too much effort.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
¼ cup soy‑based sauce
¾ cup Thai red curry simmer sauce
1 cup unsweetened coconut milk
1 tablespoon minced garlic
½ cup water
20 frozen potstickers (vegetable, chicken, or shrimp)
For Garnish (optional):
Fresh cilantro, chopped
Green onions, thinly sliced
1 tablespoon chili crisp or crunchy chili oil
directions
Preheat the oven to 400 °F (200 °C).
In a medium bowl, whisk together the soy-based sauce, red curry simmer sauce, coconut milk, minced garlic, and water until smooth and well blended.
Arrange the frozen potstickers in a single layer in a baking dish. Pour the prepared curry sauce evenly over them, making sure all the potstickers are coated.
Cover the baking dish tightly with aluminum foil. Bake for 30 to 40 minutes, until the potstickers are heated through and tender.
Remove the foil, then garnish with chopped cilantro, sliced green onions, and a drizzle or small spoonful of chili crisp or crunchy chili oil. Serve warm.
Servings and timing
Yield: 4 servings
Prep time: 10 minutes
Cook time: 35 minutes
Total time: about 45 minutes
Variations
I sometimes toss in vegetables like baby spinach, bell pepper strips, or bok choy before baking so they soak up the sauce and add texture.
To change the base, I serve the potstickers over jasmine rice or rice noodles so the extra sauce becomes like a curry bowl.
If I want more heat, I increase the red curry sauce or add extra chili crisp. To mellow it, I add extra coconut milk.
For a gluten‑free version, I swap soy sauce for tamari or coconut aminos.
I can use any type of potstickers (vegetable, chicken, shrimp) depending on what I have on hand.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I prefer using the oven or an air fryer to help crisp up the dumplings again.
If needed, I can microwave gently, but the texture won’t be as crisp.
FAQs
What if my sauce is too thin or too thick?
If it’s too thin, I let the dish bake uncovered for the last 5–10 minutes to let some liquid evaporate. If it’s too thick, I stir in a bit of extra water or coconut milk before baking.
Can I use homemade red curry paste instead of red curry simmer sauce?
Yes — I’d just mix it with a bit of coconut milk and adjust the seasoning (salt, sweetness) to match. The simmer sauce is a shortcut.
Do I need to thaw potstickers before baking?
No. I use them straight from frozen. The baking process with foil and sauce allows them to steam and cook through.
Can I make this vegan?
Yes — I use vegetable‑based potstickers and ensure the curry sauce and soy sauce are vegan-friendly. It still delivers the same flavor profile.
Can this be doubled or halved?
Absolutely. If doubling, I use a larger baking dish so the potstickers aren’t overcrowded. If halving, I reduce all the sauce ingredients proportionally but keep the same cooking temperature and time.
Conclusion
I love how this dish transforms simple frozen potstickers into something elegant and full of flavor. The creamy Thai curry sauce enriches every bite, and the garnishes add bright contrasts. It’s a go-to when I want something satisfying yet effortless. Let me know if you want more fusion recipes or tweaks to suit dietary preferences!
Frozen potstickers are baked in a creamy, spicy Thai red curry sauce for a quick, comforting fusion dish that’s full of bold, aromatic flavors.
Ingredients
¼ cup soy‑based sauce
¾ cup Thai red curry simmer sauce
1 cup unsweetened coconut milk
1 tablespoon minced garlic
½ cup water
20 frozen potstickers (vegetable, chicken, or shrimp)
Fresh cilantro, chopped (optional garnish)
Green onions, thinly sliced (optional garnish)
1 tablespoon chili crisp or crunchy chili oil (optional garnish)
Instructions
Preheat the oven to 400 °F (200 °C).
In a medium bowl, whisk together the soy-based sauce, red curry simmer sauce, coconut milk, minced garlic, and water until smooth and well blended.
Arrange the frozen potstickers in a single layer in a baking dish. Pour the prepared curry sauce evenly over them, making sure all the potstickers are coated.
Cover the baking dish tightly with aluminum foil. Bake for 30 to 40 minutes, until the potstickers are heated through and tender.
Remove the foil, then garnish with chopped cilantro, sliced green onions, and a drizzle or small spoonful of chili crisp or crunchy chili oil. Serve warm.
Notes
Add vegetables like baby spinach, bell peppers, or bok choy before baking to boost flavor and nutrition.
Serve over jasmine rice or rice noodles to soak up the sauce.
Adjust heat by adding more red curry sauce or chili crisp, or mellow with extra coconut milk.
Use tamari or coconut aminos for a gluten-free version.
