One Pan Baked Satay Dumplings

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!

Table of Contents

• Why You’ll Love Baked Dumplings as Much as I Do
• Three Reasons to Try Baked Dumplings
• Ingredients You’ll Need
• How to Make Baked Dumplings
• Watch How to Make Baked Dumplings
• Satay Baked Dumplings FAQs
• Like This Recipe? Try These Satay-Inspired Ideas Next
• One Pan Baked Satay Dumplings Recipe

Why You’ll Love Baked Dumplings as Much as I Do

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.

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.

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

Ingredients You’ll Need

• 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 Baked Dumplings

This is a step-by-step photo overview of how to make the baked dumplings – the full instructions and ingredient quantities are in the recipe card at the bottom of the page for you.

1. Add your coconut milk, peanut butter, gochujang paste, soy sauce, fish sauce and sweet chili jam to a large oven-proof skillet or baking dish.

2. Whisk the ingredients together until you’ve got a creamy, cohesive sauce.

3. Scatter your chopped greens and edamame beans into the pan and mix them through the sauce.

4. Arrange your frozen dumplings in the sauce.

5. Transfer the skillet or dish into the oven and bake until the dumplings are cooked through, crispy and golden on top and the sauce has thickened up.

6. Drizzle with lots of lovely chili oil, crushed peanuts, crispy onions, scallions and cilantro to serve.

Like This Recipe? Try These Satay-Inspired Ideas Next

If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.

Kate Phillips

One Pan Baked Satay Dumplings

5 from 1 vote

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!

Print Pin Rate SaveSaved!

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: asian

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the baked dumplings –

• 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

For the toppings –

• 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

Equipment

• 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.)

Method

 

Cook ModePrevent your screen from going dark

1. Mix the sauce. Preheat your oven to 400°F/200°C (fan). In a baking dish or ovenproof skillet, whisk together ⅓ cup peanut butter, 1 tablespoon gochujang paste, 1 tablespoon sweet chili jam, the ginger, garlic, 1 tablespoon soy sauce, 2 teaspoons fish sauce and coconut milk until smooth and creamy.
2. Assemble the bake. Scatter the edamame beans and chopped bok choy into the sauce and mix them through. Arrange the frozen dumplings snugly in a single layer in the sauce. You want them roughly half covered in the sauce to keep them nice and juicy in the oven.
3. Bake the dumplings. Transfer to the oven and bake for 20 minutes, until the sauce is bubbling and the dumplings are cooked through. For a golden, crispy top, you can broil (grill) the dumplings for the last 3 minutes. 
4. Garnish and serve. Drizzle the dumplings with the chili oil, then scatter with crushed peanuts, scallions, cilantro and crispy onions. Squeeze with a wedge of lime right before serving, and enjoy!

Nutrition

Serving: 200gCalories: 533kcalCarbohydrates: 38.9gProtein: 23.9gFat: 33.4gSaturated Fat: 7gPolyunsaturated Fat: 23.7gCholesterol: 30.8mgSodium: 1226mgFiber: 5.6gSugar: 13.7g

Notes

STORAGE INSTRUCTIONS: Any leftovers can be stored in the fridge for up to three days (reheat them in the microwave until piping hot). The sauce will thicken as it sits, so add a splash of water to help loosen it when you reheat it.

INGREDIENT NOTES: The toppings are all optional, but I highly recommend the crushed peanuts and crispy shallots for some needed crunch and texture. Any frozen dumplings will work, or go all out and make your own! I like making a big batch and freezing them for easy meals – try these juicy pork dumplings, chicken and mushroom potstickers or even cheeseburger dumplings for something different. If you can’t find gochujang paste, use sriracha or red curry paste instead. Bok choy is also known as pak choi in the UK, Australia, and New Zealand, but it’s the same crunchy, mild Chinese cabbage.

VARIATIONS AND ADD-INS: Play around with your veggies – spinach or baby kale works well as a more accessible bok choy alternative (even frozen spinach works well), or go with broccolini, sugar snap peas, baby corn, shredded carrots or frozen peas. Make it spicier by adding another tablespoon of gochujang paste. You could serve the dumplings over noodles or steamed rice if you like.

MAKE IT VEGETARIAN OR VEGAN: This is a super easy one to make veggie or vegan friendly. Just use vegetarian or vegan dumplings and swap the fish sauce for more light soy sauce or a spoonful of white miso paste.

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