Chili Crisp Cream Dumpling Bake

A tray-baked dumpling dinner smothered in garlicky chili-cream sauce and finished with a bubbly mozzarella top, like the coziest mash-up of potstickers and gratin.

Ingredients

• 1 bag frozen dumplings (about 18–24 dumplings; chicken, pork, or veggie)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chili crisp (or chili oil)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1/2 cup shredded mozzarella cheese
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• Salt and black pepper, to taste (optional)

Method

• 1

  Step 1: Heat the oven & arrange dumplings

  Preheat oven to **200°C / 400°F**. Arrange frozen dumplings in a single layer in a baking dish (about **8x10-inch / 20x25 cm** works well). Keep a little space between them so the sauce can run into the gaps.

• 2

  Step 2: Make the chili-cream sauce

  In a small saucepan (or skillet), heat **sesame oil** over medium heat. Add **garlic** and sauté until fragrant but not browned, **30–60 seconds**.

• 3

  Step 3: Sauce the dumplings

  Pour the hot sauce evenly over the dumplings, aiming to coat the tops and also letting it pool around them. (That saucy base is what keeps the dumplings tender and flavorful.)

• 4

  Step 4: Cheese & bake

  Sprinkle **mozzarella** evenly over the top. Bake **uncovered** for **20–25 minutes**, until the sauce is bubbling and the cheese is **golden in spots**. The dumplings should be **hot all the way through** (cut one open to check—no icy center).

• 5

  Step 5: Finish & serve

  Rest **3 minutes** (the sauce thickens slightly). Sprinkle with **green onions** and **sesame seeds**. Serve hot, scooping dumplings with plenty of the creamy chili sauce.

Tips

• **Chili crisp heat control:** Start with **2 tablespoons** for mild, **1/4 cup** for medium-hot (depends on brand). If using **chili oil**, add a pinch of **black pepper** for extra punch.
• **Baking dish size matters:** A snug single layer gives you a deeper, creamier sauce; a larger dish makes it a bit more “roasty” with more browned edges.
• **Cheese option:** Mozzarella is mild and melty; for a sharper finish, use a mix of mozzarella + any melty cheese you already have (if not, stick with mozzarella).
• **Make-ahead:** Mix the sauce up to **2 days ahead** and refrigerate. Rewarm gently to pourable before baking.
• **Serving idea:** Best eaten straight from the dish; if you want it brighter, add extra **rice vinegar** at the end (a few drops) to balance the richness.

Nutrition (per serving, estimate)