Baked Frozen Dumplings in Tomato Basil Sauce

Easy baked frozen dumplings in a creamy tomato basil sauce. This one-pan dinner is quick, comforting, and perfect for busy weeknights.

Think of this recipe as a fusion between Asian and Italian. It’s mixing dumplings and a creamy tomato basil sauce, making it look like you’re cooking a regular casserole dish in the oven.

However, beyond the cheese and tomato sauce are delicious, filled dumplings. Mine were filled with chicken, and my husband was pleasantly surprised by liking this dish. He went back for two more helpings.

It’s quick and easy, and almost a “dump” casserole recipe where you can put everything into one baking dish and let it bake in the oven.

The best part is not having to wait for the dumplings to thaw. Place them directly from the freezer on top of the hot tomato-based sauce. It’s all done from start to finish in 40 minutes.

Ingredients

• Frozen Dumplings (I used Bibigo’s Frozen Mandu Pork & Vegetable Dumplings)
• Can of Tomato Sauce
• Can of Diced Tomatoes
• Heavy Whipping Cream
• Fresh Cut Basil
• Salt
• Black Pepper
• Shredded Mozzarella Cheese

How to Make Tomato Basil Baked Dumplings

• Preheat the oven to 400℉.
• In a saucepan, add tomato sauce, drained diced tomatoes, heavy whipping cream, basil, salt, and black pepper. Bring to a simmer.

• Pour the sauce onto the bottom of a casserole baking dish.
• Arrange the frozen dumplings on top of the sauce.
• Bake in the oven for 25 minutes. Remove from the oven and sprinkle mozzarella cheese on top. Bake in the oven for an additional 10 minutes until the cheese is golden brown.
• Garnish with fresh basil, crushed red peppers, and grated Parmesan.

What to Serve With It

Simple sides go well with this dish.

• Garlic bread
• Side salad
• Roasted broccoli

FAQ

Can you bake frozen dumplings without boiling them first?
Yes, but skipping boiling changes the texture. For this recipe, baking them directly in the sauce keeps them tender while still letting the tops get lightly crisp.

Do you thaw dumplings first?
Not in this recipe. Take them directly from the freezer and place them in the tomato basil sauce. Keep them sitting on top of the sauce instead of covering them. This lets them get a light, crispy edge.

Can I use a different sauce instead of tomato basil?
Absolutely! Alfredo, vodka sauce, or even a spicy marinara all work well.

Can I add vegetables?
Make it even heartier by adding spinach, diced onions, sliced peppers, or mushrooms to the sauce.

Dumplings vs Potstickers vs Gyoza
Dumplings are a broad category of food made by wrapping or forming dough around a filling.

Potstickers are the Chinese version of dumplings (sometimes called jiaozi), and gyoza are the Japanese version. All potstickers and gyoza are dumplings, but not all dumplings are potstickers or gyoza.

Potstickers tend to use thicker, chewier wrappers, and gyoza typically uses thinner, more delicate dough.

Potstickers are filled with ground chicken, pork, or shrimp, finely chopped green cabbage, ginger, garlic, soy sauce, and sesame oil. Sometimes there’s a variation on vegetables, like adding celery or carrots to the filling.

Gyoza are filled with the same ingredients, but there’s a stronger emphasis on aromatics, like ginger and garlic.

Either one can be pan-fried or steamed, or sometimes both. Gyoza are also sometimes boiled.

Recommended Recipes

• Baked Ravioli Casserole with Frozen Ravioli
• Air Fryer Frozen Potstickers
• Chicken Spaghetti Casserole
• One-Pan Baked Chicken Parmesan and Penne