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.

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.

Description

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!

Ingredients

Units Scale

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.

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Instructions

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.
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.
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.
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!

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.

Prep Time: 10
Cook Time: 20
Category: fakeaways
Method: oven
Cuisine: asian

Nutrition

Serving Size: 200g
Calories: 533
Sugar: 13.7g
Sodium: 1226mg
Fat: 33.4g
Saturated Fat: 7g
Unsaturated Fat: 23.7g
Trans Fat: 0g
Carbohydrates: 38.9g
Fiber: 5.6g
Protein: 23.9g
Cholesterol: 30.8mg