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One Pan Baked Satay Dumplings

Name: One Pan Baked Satay Dumplings
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: asian
Ingredients: 1/3 cup smooth peanut butter; 1 tablespoon gochujang paste; 1 tablespoon sweet chilli jam (or sauce); 1 tablespoon soy sauce; 2 teaspoons fish sauce; 2 garlic cloves, crushed; 1 inch piece of ginger, grated; 2 teaspoons sesame oil; 1 × 14oz (400ml) can of coconut milk; 1 pack frozen dumplings (about 20 – 25, depending on the size of your pan, pork, chicken or veg); 1/2 cup frozen edamame beans; 2 heads of bok choy, chopped; 3 tablespoons chili oil; 1 tablespoon sesame seeds; 2 scallions, finely sliced; A handful of cilantro leaves; 1 tablespoon of crushed peanuts; 1 tablespoon of crispy onions; 1 lime, sliced into wedges; Baking dish or ovenproof skillet. For the best results, use one around 9 or 11 inches long and 3 to 4 inches deep. Using a dish that’s too large will spread the sauce too thin, causing it to dry out and the dumplings to become less juicy in the oven. If you only have a bigger dish, cover it with aluminium foil (or a lid) while baking to keep the dumplings moist and prevent the sauce from drying out.

Jun 18, 2025 | 0 comments

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These viral-inspired satay baked dumplings turn frozen dumplings into the ultimate one-pan meal. Loaded with a creamy, coconutty peanut satay sauce, dialed up with gochujang and sweet chili, these beauties are quick, easy and ready in less than 30 minutes. Your oven does all the work!

Baked dumplings in satay sauce in a skillet with chili oil on top.

The viral baked dumplings, but make them satay! Have you seen those baked dumplings doing the rounds on social media? I certainly have, and I’ve been itching to put my spin on the trend. Spoiler alert: this satay version might just be even better than the original.

Instead of Thai red curry paste, I’m using peanut butter, gochujang paste, sweet chili jam and coconut milk for a rich, spicy, nutty satay-style sauce that’s utterly delicious.

Everything bakes together in one dish – just mix the sauce, add frozen dumplings and let your oven do the work.

Basically, it’s like if juicy satay chicken and gorgeously juicy dumplings had a baby, and as a huge fan of both, this recipe is hands down one of my all-time favorites.

Plus, it’s perfect for busy weeknights when you want something quick but comforting, great for feeding a crowd without standing over the stove AND makes brilliant leftovers for next-day lunches.

Why you’ll love this recipe

Quick and easy: it takes 30 minutes from start to finish and requires barely any chopping (just the bok choy!)
One dish = less washing up.
Super customizable: swap in your favorite veggies, make it vegetarian or vegan, or dial up the heat.

Ingredients

Coconut milk. Regular canned coconut milk is what you need here. Try to find one with a coconut extract above 60% for the best, creamy flavor and texture. Avoid low-fat versions if possible, as they tend to be quite watery and thin.
Peanut butter. Use natural peanut butter for the best flavor and texture (peanut butter that lists only peanuts and salt in the ingredients). You can use smooth or crunchy.
Gochujang paste. This funky, spicy Korean fermented chili paste brings a spicy kick and depth of flavor to the sauce. You’ll find it in the ‘International’ aisle of larger grocery stores, or you can find it on Amazon. If you can’t find it, use sriracha or red curry paste.
Frozen dumplings. Any will do! Just choose your favorite. Or, you could make your own. I love to make a big batch and then freeze them for easy meals – try these juicy pork dumplings or chicken and mushroom potstickers.
Bok choy. Also called pak choi, this is a crunchy, leafy Chinese cabbage that pairs well with these flavors. If you can’t find it, use a couple of big handfuls of spinach or baby kale leaves.

How to make them

Mix your sauce ingredients in an oven dish until you’ve got a creamy, cohesive sauce. Scatter in your chopped greens and edamame, then layer your frozen dumplings into the sauce.

Coconut milk and other sauce ingredients in white skillet.

Bake until the dumplings are cooked through, crispy and golden on top and the sauce has thickened up. Drizzle with lots of lovely chili oil, crushed peanuts, crispy onions, scallions and cilantro to serve.

Got a question?

Do I need to thaw the dumplings before adding them to the baking dish?

You don’t! They’ll cook fine straight from frozen. Just make sure they’re sitting in a decent amount of sauce so they stay nice and juicy.

Can I make the baked dumplings ahead of time?

You can mix the sauce and prep the toppings and greens ahead of time, then assemble and bake when you’re ready to cook.

Can I use any type of dumpling for these baked dumplings?

You can! Go for your favorite. Frozen wontons, gyoza, momos and potstickers all work. Or, go all out and make your own dumplings (this is what I do most of the time). Try these recipes for juicy pork dumplings or chicken and mushroom potstickers to get started.