This Whole30-friendly twist on the viral Trader Joe’s dumpling bake captures all the cozy, savory flavors of dumplings without the wrapper. Our Whole30 Deconstructed Viral Dumpling Bake
is comforting and unbelievably satisfying. The beauty of this dish lies in its simplicity: the dumpling meatballs are baked in the fragrant red curry coconut sauce, so they stay tender and soak up every bit of umami goodness.
Don’t be intimidated by the idea of making a dumpling filling! It’s nothing more than a quick, flavor-packed meatball mix. Everything comes together in one bowl with just a few ingredients. Once rolled into balls, the oven does the work for you, creating perfectly juicy “dumplings” that simmer in a creamy, aromatic sauce. It’s an easy, fuss-free way to bring dumpling flavors to your Whole30 meals.
Ingredients and tools for this Deconstructed Viral Dumpling Bake
You’ll need a good oven-safe baking dish (around 9″x9″) and foil for cooking.
For the meatballs, you can use either ground chicken or pork. Chicken yields a lighter flavor, while pork gives that juicy, restaurant-style richness. If using chicken, don’t skip the sesame oil! It adds depth and a subtle nuttiness.
The dried shiitake mushrooms are another key player here. Once rehydrated, they bring a deep, earthy flavor that mimics the filling of traditional dumplings.
When it comes to the sauce, make sure your red curry paste is Whole30-compatible. Avoid any curry pastes with add sugar. Look for a full-fat coconut milk in a can for the creamiest consistency. Finally, coconut aminos replace traditional soy sauce, adding a slightly sweet saltiness that balances the curry spice.
To finish, garnish your Deconstructed Viral Dumpling Bake with chopped scallions and a drizzle of Whole30 Approved Everiday Garlic Chili Oil for that signature dumpling heat and a pop of flavor that ties everything together. Pair it with cauliflower rice or a side of hardy greens like sauteed broccoli or green beans for a complete, cozy meal.
Ingredients
Dumpling Meatballs:
- 1/3 cup dried shitake mushrooms soaked in warm water for 30 min to soften, then chopped
- 1 lb ground chicken or ground pork
- 3 Tbsp scallions chopped
- 2 Tbsp coconut aminos
- 2 cloves garlic grated or minced
- 1 inch piece of ginger peeled and grated
- 2 tsp sesame oil
- 1/4 tsp salt or to taste
- 1/8 tsp pepper
Sauce
- 1 cup compatible full-fat coconut milk
- 3 Tbsp compatible red curry paste
- 2 Tbsp coconut aminos
- 1 Tbsp rice vinegar
- 2 Tbsp water
- 2 garlic cloves minced or grated
- 1/2 inch piece of ginger peeled and grated
- Greens like chopped kale or baby spinach (optional)
Garnish
- Chopped scallion
- Compatible chili oil Try Whole30 Approved Everiday Garlic Chili Oil
Instructions
Instructions:
- PREHEAT the oven to 400°F (200°C).
- COMBINE the ground chicken or pork, chopped shiitake mushrooms, coconut aminos, scallions, garlic, ginger, sesame oil, salt, and white pepper in a large bowl. Mix gently until combined.
- WHISK together the coconut milk, red curry paste, coconut aminos, rice vinegar, water, garlic, and ginger directly in your baking dish.
- FORM the meatball mixture into small meatballs (about 1½ to 2 inches in diameter) and place them evenly in the baking dish filled with sauce. Spoon over the meatballs with the sauce. Add your greens (optional).
- COVER the dish with foil and bake for 20 minutes. Then remove the foil, and bake for another 10 minutes.
- GARNISH with chopped scallions and a drizzle of Everiday Garlic Chili Oil before serving.
