Gluten-Free Ramen Dumpling Bake
Published Aug 24, 2025
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It’s always fun to see a viral recipe trend take over the internet, but it’s even better when you can combine two into one delicious, Asian gluten-free dish. That’s exactly what we did with this Gluten-Free Ramen Dumpling Bake—melding the cozy comfort of ramen bakes with the irresistible appeal of dumpling bakes. The result? A hearty, flavor-packed meal that’s as easy to make as it is satisfying to eat.
Table of Contents
Why You’ll Love This Recipe
First, this recipe is a total time-saver. Everything bakes together in one dish, so there’s minimal cleanup and maximum flavor. Second, the combination of creamy coconut milk, savory miso, and a hint of spice from red curry paste makes each bite irresistible. Finally, it’s adaptable—you can make it vegetarian or vegan or adjust the spice level to your liking. Plus, it’s naturally gluten-free, so everyone can enjoy it.
What You Will Need
- GloryLand Buckwheat noodles
- Full-fat coconut milk
- Gluten-free vegetable stock
- Red curry paste
- Gluten-free miso paste
- Tamari or gluten-free soy sauce
- Chili garlic sauce
- Rice vinegar
- Ginger paste
- Baby bok choy
- Frozen gluten-free dumplings or pot stickers
- Green onions
- Chili crisp
- Black sesame seeds
Tips and Variations
- Make it vegetarian or vegan – Simply choose dumplings with plant-based fillings and use vegetable stock.
- Control the heat – If you’re sensitive to spice, reduce the chili garlic sauce or skip the chili crisp garnish.
- Mix up the veggies – Bok choy is wonderful here, but spinach, napa cabbage, or sliced mushrooms also work well.
- Add extra protein – Add cooked shrimp, shredded chicken, or tofu for extra protein.
Frequently Asked Questions
Can I prepare this ahead of time?
Yes! You can assemble the dish up to the point of baking, cover, and refrigerate for a few hours before cooking.
Do I need to defrost the dumplings?
Nope—straight from the freezer works perfectly, making this even easier.
Can I use another flavor of ramen?
Yes, but we found the buckwheat ramen absorbs more liquid. If you use another flavor the recipe may be more soupy, which is not a bad thing!
If you’re looking for an easy, crowd-pleasing meal that turns two trending comfort foods into one, this Gluten-Free Ramen Dumpling Bake is a must-try. It’s cozy, customizable, and packed with flavor—perfect for a weeknight dinner or casual entertaining.
Want more ramen recipes? Go HERE
Gluten-free Ramen Dumpling Bake
Ingredients
- 1 (9.9 ounce) bag GloryLand Buckwheat noodles
- 1 (14-ounce) can full-fat coconut milk
- 3 cups boiling hot gluten-free vegetable stock
- 3 tablespoons red curry paste
- 2 tablespoons gluten-free miso paste
- 2 tablespoons tamari or gluten-free soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon rice vinegar
- 2 teaspoons ginger paste
- 4 baby bok choy, quartered
- 1 (10-ounce) box frozen gluten-free dumplings or pot stickers (no need to defrost)
- 2 green onions, finely minced
- Chili crisp
- Black sesame seeds
Instructions
- Preheat oven to 350°F.
- Place the ramen noodles in a 9 by 12 baking dish. Combine the coconut milk, vegetable stock, curry paste, miso, tamari, chili garlic sauce, vinegar, and ginger paste. Pour over the ramen noodles. Place the bok choy on top and push them down to submerge them. Bake on the bottom rack of the oven for 10 – 12 minutes or until the bok choy is starting to wilt. Stir everything together with a fork, then place the dumplings on top and bake for an additional 10 – 12 minutes, or until the dumplings are heated through. Garnish with green onions, chili crisp, and sesame seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
