Name: Baked Satay Dumplings with Peanut Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian Fusion
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, 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

Nothing beats the aroma of peanut and coconut mingling in the oven, especially when making my favorite Baked Satay Dumplings with Peanut Sauce Recipe. It’s an effortless, one-pan wonder that transforms frozen dumplings into a mouthwatering, saucy feast you'll want on repeat.

A white deep pan is filled with several dumplings layered on a thick red-orange sauce that looks spicy and oily. The dumplings have light golden edges with soft folds and are topped with bright green chopped scallions and cilantro leaves scattered around. There are small bits of toasted nuts and chili flakes spread over the dumplings and sauce. A woman's hand holding a gold spoon is lifting one dumpling from the pan. The pan is placed on a soft pink cloth on a white marbled surface, with part of a white plate with green dots and a pair of wooden chopsticks visible near the bottom. In the background, a green textured mug is partially visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Satay Dumplings with Peanut Sauce Recipe
Top Tip
How to Serve Baked Satay Dumplings with Peanut Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Satay Dumplings with Peanut Sauce Recipe

Why You'll Love This Recipe

Honestly, this recipe holds a special place in my heart because it’s the perfect mix of sweet, savory, and spicy — and it takes almost zero effort. When life gets busy, whipping up these baked satay dumplings feels like a treat that didn’t steal your entire evening.

One-Pan Wonder: No juggling pots means less cleanup and more time to enjoy your meal (or a quick chat with friends).
Frozen Dumplings, Elevated: Transform simple frozen dumplings into a crowd-pleaser with a unique satay peanut sauce.
Flavor Packed: The combination of gochujang, coconut milk, and fresh herbs hits all the right flavor notes for a satisfying dish.
Quick Yet Impressive: It’s ready in just about 30 minutes — perfect for busy weeknights or when unexpected guests arrive.

Ingredients & Why They Work

The blend of creamy peanut butter and rich coconut milk creates a luscious sauce that clings beautifully to each dumpling, while the gochujang adds a subtle spicy kick. I recommend grabbing fresh ginger and garlic—they really brighten the whole dish and keep it from tasting one-dimensional.

Flat lay of a small bowl of smooth peanut butter, a small bowl of bright red gochujang paste, a small bowl of glossy sweet chili jam, a small bowl of dark soy sauce, a small bowl of light amber fish sauce, two whole uncracked garlic cloves, a small piece of fresh ginger root, a small bowl of golden sesame oil, a small white bowl filled with creamy coconut milk, a neat pile of frozen dumplings with natural folds and pleats, a small bunch of frozen green edamame beans, two heads of fresh chopped bok choy with crisp green leaves, a small bowl of red chili oil, a small white bowl of sesame seeds, two fresh scallions sliced thinly, a handful of bright green cilantro leaves, a small bowl of crushed peanuts, a small bowl of golden crispy fried onions, a few lime wedges with vibrant green skin and juicy flesh, all arranged symmetrically and balanced on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Peanut Butter: Smooth is key here for a silky sauce; chunky can make it harder to mix evenly.
Gochujang Paste: This Korean chili paste adds a smoky, spicy undertone that’s unexpected but perfect.
Sweet Chili Jam: Balances the spice with a touch of sweetness and sticky texture.
Soy Sauce: Adds salty depth to balance the richness.
Fish Sauce: Just a splash brings authentic umami that makes the sauce sing.
Garlic Cloves: Freshly crushed for that punch of aromatic goodness.
Ginger: Grated fresh for a zesty lift that keeps things fresh.
Sesame Oil: Toasted oils boost the nutty flavor and add warmth.
Coconut Milk: Brings creaminess and subtle sweetness that mellow the spice beautifully.
Frozen Dumplings: Pork, chicken, or vegetable – whatever you love; make sure they fit snugly in your pan.
Frozen Edamame Beans: Adds color and a little extra protein punch.
Bok Choy: Its crisp texture and mild bitterness contrast the rich sauce nicely.
Chili Oil: For drizzling at the end if you want to dial up the heat.
Sesame Seeds, Scallions, Cilantro, Peanuts & Crispy Onions: A playful, crunchy garnish combo that brings freshness and texture.
Lime Wedges: Squeezed at the last minute to brighten and balance the richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Baked Satay Dumplings with Peanut Sauce Recipe is how flexible it is. Feel free to swap your protein or add in seasonal veggies to mix it up year-round.

Vegetarian Variation: I often replace pork dumplings with mushroom or veggie dumplings and add extra bok choy or snap peas for crunch.
Spice Level: Adjust the gochujang and chili oil to your heat preference — I like mine with a gentle burn, but you can go full-on spicy if you dare!
Nut-Free Alternative: Use sunflower seed butter instead of peanut butter and omit crushed peanuts for allergy-friendly eating.
Fresh Herbs Swap: Sometimes I throw in Thai basil when cilantro isn’t on hand; it gives a fresh twist.

Step-by-Step: How I Make Baked Satay Dumplings with Peanut Sauce Recipe

The image shows a blue pot with a white inside filled with an orange creamy soup with green vegetables like spinach and peas mixed in. On top of the soup, there are about fifteen dumplings in a circle, each one light grayish-white with a folded, leaf-like shape and texture. The pot is placed on a white marbled surface with some green plants and a white patterned pot nearby. The light casts soft shadows, highlighting the colors and textures. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Creamy Satay Sauce

Start by preheating your oven to 400°F (200°C fan). In a baking dish or ovenproof skillet, combine the peanut butter, gochujang paste, sweet chili jam, crushed garlic, grated ginger, soy sauce, fish sauce, and coconut milk. Whisk everything together until you have a smooth, creamy sauce. I usually find that taking a moment to get this just right makes the difference between “good” and “wow.”

Step 2: Add the Veggies and Arrange the Dumplings

Stir the frozen edamame beans and chopped bok choy right into the sauce, spreading them evenly. Then, place your frozen dumplings snugly on top, arranging them so each is partially submerged — this keeps them juicy while they bake. Don’t overlap, or they won’t cook evenly. I’ve learned from experience that giving them their own little space pays off big time.

Step 3: Bake Until Bubbly and Perfectly Cooked

Pop the dish into your preheated oven and bake for about 20 minutes. You’ll know they’re done when the sauce is bubbling and the dumplings are cooked through. For an extra special touch, I love to broil them for 2–3 minutes at the end to get a slightly crispy golden top — just keep a close eye so they don’t burn.

Step 4: Garnish and Serve

Once out of the oven, drizzle with chili oil and scatter with crushed peanuts, sliced scallions, fresh cilantro, and crispy fried onions. A squeeze of lime right before eating brightens the whole dish and brings that fresh zing that makes this recipe so addictive.

Top Tip

Over the years, I’ve found a few little tricks that make this baked dumpling dish stand out every time. Trust me, these tips will save you from soggy sauce and unevenly cooked dumplings.

Right Sized Pan: Using a dish that’s about 9 to 11 inches and 3-4 inches deep ensures the sauce stays thick and the dumplings remain juicy.
Don’t Overcrowd: Arrange dumplings in a single layer so heat circulates and they don’t steam unevenly.
Watch the Broil: Broil at the end for just a few minutes if you want crispy tops — but stay close to the oven to avoid burning.
Swap Ingredients Thoughtfully: If using a larger pan, cover with foil to avoid drying out the sauce, which I learned after my first dry batch!

How to Serve Baked Satay Dumplings with Peanut Sauce Recipe

Garnishes

I always top mine with a lively mix of crushed peanuts, fresh cilantro, crispy onions, and thinly sliced scallions. This combo adds crunch, herbaceous brightness, and a bit of indulgent crisp that contrasts perfectly with the creamy sauce. The lime wedges are non-negotiable — they balance the richness beautifully.

Side Dishes

I like pairing this with steamed jasmine rice or fluffy coconut rice to soak up all that peanut sauce. Sometimes, I add a simple cucumber salad or pickled vegetables for acidity and crunch, which refresh the palate between bites.

Creative Ways to Present

For a special occasion, I’ve served these dumplings on a rustic wooden board lined with banana leaves, surrounded by colorful bowls of toppings for guests to customize. It almost turns into a mini feast where everyone digs in and adds their favorite garnishes.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), I store them in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, so I recommend reheating gently with a splash of water or coconut milk to bring back that creamy consistency.

Freezing

I’ve successfully frozen both the assembled dumplings and sauce before baking. Just freeze in a single layer, then thaw overnight in the fridge before baking as usual. The texture holds up surprisingly well, making it a great make-ahead meal.

Reheating

To revive leftovers, microwave on medium power or heat gently in a skillet over low heat with a little extra coconut milk or water. This keeps the sauce saucy and the dumplings tender, avoiding that dry, rubbery vibe you sometimes get with reheated dumplings.

Frequently Asked Questions:

Can I use fresh dumplings instead of frozen for the Baked Satay Dumplings with Peanut Sauce Recipe?

Absolutely! Fresh dumplings will work really well—just keep an eye on the cooking time as they may cook faster than frozen ones. Arrange them similarly so they absorb that luscious peanut sauce without sticking together.

Is the peanut sauce spicy in the Baked Satay Dumplings with Peanut Sauce Recipe?

The sauce has a gentle warmth from the gochujang and chili oil, but it’s easy to adjust to your liking. If you prefer milder flavors, reduce the gochujang and omit the chili oil drizzle. Add a little honey if you want a sweeter spin.

Can I make the Baked Satay Dumplings with Peanut Sauce Recipe dairy-free?

Yes! This whole recipe is naturally dairy-free because it relies on coconut milk for creaminess and peanut butter for richness. Just check that your dumplings are free from any hidden dairy ingredients to keep it completely dairy-free.

What’s the best way to get a crispy top on Baked Satay Dumplings with Peanut Sauce?

Broiling the dumplings for the last 2–3 minutes of baking is my go-to for a crispy, golden top. Just watch closely to prevent burning. It adds a nice textural contrast to the soft, saucy dumplings that everyone loves.

Final Thoughts

This Baked Satay Dumplings with Peanut Sauce Recipe is one of those dishes I come back to whenever I want a cozy, flavorful meal that feels a bit special without the fuss. It’s perfect for those nights when you want restaurant flavors but with zero stress. Give it a try—you might just find your new go-to comfort food!