Introduction

Baked Thai Curry Potstickers are a creative, oven-baked twist on classic Asian dumplings, infused with the bold, fragrant flavors of Thai curry. Instead of pan-frying or steaming, these potstickers are baked until lightly crispy on the outside while remaining juicy and flavorful inside. The result is a lighter, easier, and highly aromatic dish that is perfect for appetizers, party platters, or weeknight dinners.

What Are Thai Curry Potstickers?

Thai Curry Potstickers are dumplings filled with a seasoned mixture—often ground chicken, shrimp, or vegetables—enhanced with Thai red or green curry paste, aromatics, and herbs. While traditional potstickers are pan-fried and steamed, this version is fully baked, making it simpler, less greasy, and more accessible for home cooks.

The flavors are inspired by Thai cuisine, featuring warm spices, subtle heat, and herbal freshness.

Why You’ll Love These Baked Potstickers

Oven-baked for ease and lighter texture
Bold Thai curry flavor without overpowering heat
Crispy edges with a juicy filling

Perfect for entertaining or meal prep
Freezer-friendly and make-ahead friendly

These potstickers offer global flavor with minimal effort.

Key Ingredients and Their Role

Dumpling Wrappers

Provide structure and crisp up beautifully in the oven.

Thai Curry Paste

Adds depth, spice, and authentic Thai flavor.

Ground Protein or Vegetables

Forms the hearty base of the filling.

Aromatics

Garlic, ginger, and green onions enhance complexity.

Coconut Milk

Adds moisture and subtle sweetness.

Choosing the Right Thai Curry Paste

Red curry paste: Bold, slightly spicy, most versatile

Green curry paste: Brighter and more herbal, spicier
Yellow curry paste: Mild, warm, and aromatic

Choose based on desired heat level and flavor profile.

Best Filling Options

Protein-Based Fillings

Ground chicken (most popular)
Ground turkey
Shrimp (finely chopped)

Vegetarian Fillings

Mushrooms and cabbage
Tofu with scallions
Sweet potato and chickpeas

Ensure fillings are finely chopped for even cooking.

Equipment You’ll Need

Baking sheet
Parchment paper

Mixing bowl
Small bowl of water (for sealing)
Pastry brush

Baked Thai Curry Potstickers Recipe

Ingredients (Makes 30–35 potstickers)

Filling

1 lb ground chicken or turkey
1½ tbsp Thai curry paste

2 tbsp coconut milk
2 green onions, finely chopped
2 cloves garlic, minced

1 tsp grated ginger
1 tbsp soy sauce or fish sauce
1 tsp sugar

Assembly

30–35 round dumpling wrappers
Olive oil or neutral oil spray

Step 1: Prepare the Filling

Combine all filling ingredients in a bowl and mix until well blended.

Step 2: Fill the Wrappers

Place 1 teaspoon of filling in the center of each wrapper. Moisten edges with water.

Step 3: Seal the Potstickers

Fold wrappers into half-moons, pressing to seal. Pleat edges if desired.

Step 4: Arrange for Baking

Place potstickers seam-side up on a parchment-lined baking sheet. Lightly brush or spray with oil.

Step 5: Bake

Bake at 400°F (200°C) for 18–22 minutes, flipping halfway, until golden and cooked through.

Step 6: Serve

Serve hot with Thai-inspired dipping sauces.

Best Dipping Sauces for Thai Curry Potstickers

Sweet chili sauce
Soy sauce with lime juice
Peanut sauce

Coconut curry dipping sauce

Sauces enhance contrast and balance the curry spice.

Tips for Crispy Oven-Baked Potstickers

Do not overcrowd the baking sheet

Lightly oil the wrappers
Flip halfway for even browning
Use convection setting if available

Common Mistakes to Avoid

Overfilling wrappers
Skipping oil entirely
Baking at too low a temperature

Using wet filling

Variations and Flavor Twists

Extra Spicy Version

Add chili oil or extra curry paste.

Lemongrass Curry Potstickers

Add minced lemongrass to the filling.

Vegan Thai Curry Potstickers

Use tofu, mushrooms, and plant-based wrappers.

Mini Party Potstickers

Use smaller wrappers for bite-sized servings.

Serving Suggestions

Serve as an appetizer or light main

Pair with cucumber salad
Add to an Asian-inspired spread

Storage, Freezing, and Reheating

Refrigerate baked potstickers up to 3 days

Freeze unbaked potstickers up to 2 months
Reheat in oven or air fryer for best texture

Nutritional Information (Approximate per 5 Potstickers)

Calories: 240

Protein: 16 g
Fat: 8 g
Carbohydrates: 26 g

Frequently Asked Questions

Are baked potstickers crispy?

Yes, they develop light crispiness when properly oiled and baked.

Can I use store-bought frozen potstickers?

Yes, but flavor customization will be limited.

Can I air fry these instead?

Yes, air fry at 375°F (190°C) for 10–12 minutes.

Why Baked Thai Curry Potstickers Are Worth Making

These potstickers deliver bold Thai-inspired flavor with an easier, healthier cooking method—perfect for modern home cooks.

Final Thoughts

Baked Thai Curry Potstickers bring together the comfort of dumplings and the aromatic complexity of Thai curry in one irresistible dish. With simple preparation, customizable heat, and oven-friendly convenience, this recipe is ideal for entertaining, meal prep, or weeknight dinners.

Once you try them, they are sure to become a staple in your global-inspired recipe collection.

Baked Thai Curry Potstickers (Crispy, Aromatic & Oven-Friendly)

Author: WAFA LI

Print Recipe

Ingredients

• 1 lb (450g) ground chicken or turkey
• 1 tbsp Thai red curry paste (check for gluten-free if needed)
• 1 tbsp fish sauce (or soy sauce/tamari)
• 1 tsp brown sugar or coconut sugar
• 1 cup finely shredded cabbage
• ½ cup grated carrot
• 2 green onions, sliced
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 1 tbsp lime juice
• 1 tbsp neutral oil
• 1 (12 oz) pack round dumpling wrappers (or gyoza skins)
• ¼ cup water
• Optional: sesame seeds, cilantro, lime wedges

For Dipping Sauce:
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup
• ½ tsp chili oil
• 1 tsp lime juice

Instructions

Filling: Heat oil in skillet over medium. Cook curry paste 1 min to release aroma. Add ground chicken; cook until no longer pink. Stir in fish sauce, sugar, garlic, and ginger. Add cabbage and carrot; cook 3–4 min until tender-crisp. Remove from heat; stir in green onions and lime juice. Cool completely.

Assemble: Place 1 tsp filling in center of each wrapper. Brush edges with water; fold into half-moons, pleating edges to seal tightly.
Bake: Preheat oven to 425°F (220°C). Line a baking sheet with parchment; brush lightly with oil. Arrange potstickers flat-side down. Lightly brush tops with oil.
Bake 18–22 min, flipping halfway, until golden and crisp on both sides.

Sauce: Whisk all dipping sauce ingredients.
Serve hot with sauce, garnished with cilantro and sesame seeds.