Name: One-Pan Baked Satay Dumplings Recipe
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; 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 (20–25, pork, chicken or vegetable); 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 crushed peanuts; 1 tablespoon crispy onions; 1 lime, sliced into wedges

There’s something undeniably comforting about dumplings bathed in a luscious, nutty sauce. My One-Pan Baked Satay Dumplings Recipe takes your everyday frozen dumplings up a notch, baking them in a rich, creamy peanut satay sauce that’s bursting with flavor and super easy to throw together. You’re going to love how the oven does all the work while you relax or prep a quick side!

A white round pot filled with folded dumplings layered evenly on top, all covered in a thick bright red-orange sauce with oily shine and dark chili flakes. The dumplings are soft and white with some brown edges from cooking. Green herbs and sliced green onions are scattered over the top, along with crushed nuts adding crunchy texture. A woman's hand holds a gold spoon scooping some dumplings from the right side. The pot sits on a pink cloth on a white marbled surface, with a white plate with green dots and wooden chopsticks below the pot, slightly out of focus. 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 One-Pan Baked Satay Dumplings Recipe
Top Tip
How to Serve One-Pan Baked Satay Dumplings Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
One-Pan Baked Satay Dumplings Recipe

Why You'll Love This Recipe

This recipe has become one of my absolute weeknight favorites because it’s fuss-free, bold in flavor, and perfect for when you want something comforting without standing over the stove. The combination of satay peanut sauce with the dumplings baked right in the sauce gives everything this incredible juicy texture and deep flavor.

Super convenient: Uses frozen dumplings, so you save time without sacrificing flavor or texture.
One-pan magic: Everything cooks together, which means less clean-up and a more flavorful meal.
Flavor-packed sauce: The satay sauce balances creamy, spicy, sweet, and savory notes perfectly.
Customizable: You can swap veggies, dumpling types, or spice levels to suit your tastes effortlessly.

Ingredients & Why They Work

The key to this recipe’s success is a sauce that’s rich and complex but made from simple ingredients you probably have or can easily find. I love how the peanut butter and coconut milk create a luxurious base, while the gochujang and sweet chili jam add just the right kick without overpowering the dish. Plus, the greens and edamame add freshness and texture to keep things balanced.

Flat lay of smooth peanut butter in a small white bowl, bright red gochujang paste in a small white bowl, glossy sweet chili jam in a small white bowl, dark soy sauce in a small white bowl, clear fish sauce in a small white bowl, two whole garlic cloves with clean skins, a fresh 1-inch piece of ginger with rough skin and visible texture, a small white bowl of golden sesame oil, a small white bowl filled with creamy white coconut milk, a neat pile of frozen raw dumplings with delicate, translucent wrappers, a small white bowl of bright green frozen edamame beans, chopped fresh bok choy leaves and stalks scattered naturally, a small white bowl of bright red chili oil, a small white bowl of toasted sesame seeds, finely sliced fresh green scallions arranged in a small white bowl, a handful of fresh cilantro leaves, a small white bowl filled with crushed golden peanuts, a small white bowl of golden crispy fried onions, and a halved fresh lime showing juicy, vibrant green wedges 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 peanut butter blends perfectly into the coconut milk to make a silky satay sauce.
Gochujang paste: Adds a subtle heat and umami depth without being too spicy.
Sweet chili jam: Provides a sweet contrast that balances the sauce beautifully.
Soy sauce & fish sauce: Bring essential savory saltiness and richness.
Garlic & ginger: Classic aromatics that perfume the sauce and lift all the flavors.
Coconut milk: Gives the sauce that creamy, smooth body and tropical richness.
Frozen dumplings: Choose pork, chicken, or vegetable depending on your preference — the sauce complements all types amazingly.
Edamame beans: Add a pop of green freshness and protein.
Bok choy: Brings crunch and vibrant color that lightens the dish.
Chili oil: Used as a finishing drizzle for an extra touch of heat and sheen.
Sesame seeds, scallions, cilantro, crushed peanuts, crispy onions: These garnishes add crunch, brightness, and that irresistible finishing flair.

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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 best parts about the One-Pan Baked Satay Dumplings Recipe is how easy it is to tailor. I like to tweak the spice level depending on my mood or add seasonal veggies that I have on hand. Don’t be afraid to experiment with the dumplings you choose, too – and you can always make it vegan by swapping out fish sauce for soy sauce or tamari.

Vegetarian Variation: I swapped fish sauce for extra soy sauce once and tossed in extra mushrooms with my veggies — still fantastic!
Spice it up: Add more gochujang or chili oil for a hotter dish, or reduce them if you prefer mild flavors.
Veggie swaps: Feel free to use baby spinach, snap peas or shredded carrots instead of bok choy and edamame for seasonal freshness.
Protein boost: Adding extra tofu or cooked shredded chicken works great if you want a heartier meal.

Step-by-Step: How I Make One-Pan Baked Satay Dumplings Recipe

A white pot with blue handles holds a bright orange creamy soup mixed with green leafy vegetables and small green peas. On top, there are several white, thin dumpling-like pieces arranged in a circle, slightly overlapping, with visible textures and folds. The pot sits on a white marbled surface, with some green leaves and a textured green plant pot nearby. The lighting highlights the vibrant colors of the soup and the details of the dumplings. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Satay Sauce

Start by preheating your oven to 400°F (200°C fan). Then, grab your baking dish or ovenproof skillet — I love using one about 9 to 11 inches long and 3 to 4 inches deep because it keeps the sauce concentrated and dumplings juicy. In your dish, whisk together the peanut butter, gochujang, sweet chili jam, soy sauce, fish sauce, coconut milk, grated ginger, and crushed garlic until it’s smooth and creamy. This sauce is the heart of the dish, so take a minute to enjoy how fragrant it is already!

Step 2: Add the Veggies and Arrange the Dumplings

Next, toss in the frozen edamame and chopped bok choy. Stir them a little to coat with the sauce and spread them evenly. Then, arrange your frozen dumplings snugly in a single layer right on top of the sauce and veggies. You want each dumpling to be about half-submerged so they stay juicy as they bake. This careful layering really makes a difference in texture.

Step 3: Bake and Broil for Crispy Perfection

Pop the whole pan into your preheated oven and bake for around 20 minutes until the sauce is bubbling and the dumplings are cooked through. If you like a crispy finish like I do, switch to broil (that’s grill in some ovens) for the last 3 minutes to get golden, slightly charred tops — but watch closely so they don’t burn!

Step 4: Garnish and Serve

Once out of the oven, drizzle the dumplings with chili oil and scatter over the crushed peanuts, sesame seeds, chopped scallions, cilantro, and crispy onions. I always squeeze a fresh wedge of lime on top right before serving — that bright burst of acidity balances the richness beautifully. Get ready for some serious “mmm” moments!

Top Tip

From countless times making this dish, I’ve learned that the size and depth of your baking dish make a huge difference in the final texture. Using a dish that’s too big can thin out the sauce and dry the dumplings. Also, don’t skip the broil step if you love crispy edges—it really transforms the dish from good to unforgettable!

Baking Dish Choice: A slightly deep, compact dish keeps the sauce bubbling and dumplings juicy.
Baking Time Watch: Keep an eye in the last few minutes while broiling to avoid burning the tops.
Stir Sauce First: Whisk the sauce ingredients well before adding veggies to ensure every flavor melds perfectly.
Lime Last: Add lime juice just before serving to preserve its fresh zing.

How to Serve One-Pan Baked Satay Dumplings Recipe

baked satay dumplings - Serving Suggestion

Garnishes

I always finish this dish with a drizzle of chili oil, plenty of crunchy crushed peanuts, fresh scallions, and cilantro for that herbal pop. Crispy fried onions add an extra layer of texture that’s impossible to resist. The lime wedges are a must-have because that little squeeze brightens every bite.

Side Dishes

For sides, I like to keep it simple and light. A quick cucumber salad or steamed jasmine rice pairs beautifully, soaking up the satay sauce. Sometimes I serve with stir-fried greens or even a fresh mango salad if I want a touch of tropical sweetness on the side.

Creative Ways to Present

For special occasions, I’ve served these dumplings on a banana leaf platter with extra chopped peanuts scattered on top – it’s a fun, festive touch. I also like layering them on small plates with individual lime wedges and dipping sauces on the side for a party-style appetizer experience.

Make Ahead and Storage

Storing Leftovers

Leftover satay dumplings keep really well in an airtight container in the fridge for up to 3 days. Store them with a little bit of the sauce to keep them moist—reheating is much better with sauce helping to maintain that creamy texture.

Freezing

I’ve frozen fully cooked dumplings in satay sauce successfully. Just let them cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove or in the oven.

Reheating

The best way I’ve found to reheat leftovers is gently warming them on the stovetop in a small pan over low heat, covered, to prevent drying out. You can add a splash of water or coconut milk if the sauce has thickened too much. The microwave works in a pinch but can sometimes make the dumplings a bit chewy.

Frequently Asked Questions:

Can I use homemade dumplings instead of frozen?

Absolutely! Homemade dumplings can be used — just be sure to adjust the baking time since fresh dumplings may cook faster than frozen ones. Keep an eye on them and test for doneness to avoid overcooking.

What if I don’t have gochujang paste?

If you don’t have gochujang, you can substitute with a blend of chili garlic sauce and a small dash of miso paste for umami. Or simply increase the sweet chili jam slightly and add red chili flakes for some heat. The flavor won’t be quite the same but still delicious!

Is this recipe gluten-free?

It can be made gluten-free by using gluten-free soy sauce (tamari) and ensuring your dumplings don’t contain gluten ingredients. Many frozen dumplings do contain wheat wrappers, so check the package and consider gluten-free dumpling options or homemade rice wrappers.

Can I prepare the sauce ahead of time?

Yes! The satay sauce can be prepared up to 2 days in advance and stored in the fridge in an airtight container. Give it a good whisk before using. This makes meal prep even quicker when you’re ready to bake the dumplings.

Final Thoughts

This One-Pan Baked Satay Dumplings Recipe is one of those dishes that always feels like a little celebration at home. It’s got the perfect mix of rich, creamy, spicy, and fresh, plus it’s amazingly easy to make with the frozen dumplings on hand. I hope you enjoy putting it together as much as I do, and it becomes your go-to effortless meal when you want something satisfying and a bit special.