Name: Baked Satay Dumplings with Coconut 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; 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 25, pork, chicken or vegetarian); 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 utterly comforting about dumplings bathed in a rich, creamy sauce that surprises you with each bite. This Baked Satay Dumplings with Coconut Peanut Sauce Recipe is exactly that—a one-pan, fuss-free delight that turns frozen dumplings into a showstopper with minimal effort.

A white pan is filled with many thin dumplings in bright orange sauce, topped with bits of green herbs, small chopped peanuts, and dark red chili flakes scattered all over. The dumplings are soft and folded, with some sauce bubbling around their edges. A woman's hand holding a gold spoon is lifting a dumpling, showing layers of sauce underneath. The background is a white marbled texture with a white plate with green dots and wooden chopsticks nearby, and a green cup with leaf patterns sits at the top right corner. The pan rests on a soft pink cloth. 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 Coconut Peanut Sauce Recipe
Top Tip
How to Serve Baked Satay Dumplings with Coconut Peanut Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Satay Dumplings with Coconut Peanut Sauce Recipe

Why You'll Love This Recipe

Honestly, this Baked Satay Dumplings with Coconut Peanut Sauce Recipe quickly became one of my go-to dishes for busy weeknights. It’s just so satisfying without being complicated—plus, the sauce is insanely addictive!

Simplicity meets flavor: You throw everything in one pan, bake, and dinner magically appears—no endless stirring or babysitting.
Frozen dumplings elevated: This recipe takes store-bought frozen dumplings and transforms them into something gourmet, thanks to that luscious peanut and coconut sauce.
Customizable and forgiving: Whether you like mild or bold spice, pork or veggie dumplings, there’s room to tweak it to your taste without losing the magic.
Perfect balance: Creamy, spicy, tangy, and crunchy — every bite hits multiple textures and flavors that keep you coming back for more.

Ingredients & Why They Work

Each ingredient here plays a crucial role, coming together to create that unforgettable satay flavor with a creamy coconut twist. A quick tip before you shop: try to get smooth peanut butter for the sauce as it melts better, and gochujang paste really brings a gentle heat with a bit of tang.

Flat lay of a small mound of smooth peanut butter, a small white bowl of deep red gochujang paste, a small white bowl of glossy sweet chili jam, a small white bowl of dark soy sauce, a small white bowl of amber fish sauce, two whole uncracked garlic cloves with papery skin, a fresh piece of ginger root with light brown skin, a small white bowl of golden sesame oil, a small white bowl filled with creamy white coconut milk, a neat pile of frozen pale dumplings with lightly frosted edges, a small cluster of bright green frozen edamame beans, chopped fresh pale green bok choy leaves, a small white bowl of vibrant red chili oil, a small white bowl with scattered ivory sesame seeds, two fresh green scallions with white bulbs, a small bunch of fresh cilantro leaves, a small white bowl of crushed light brown peanuts, a small heap of golden crispy fried onions, and a fresh lime sliced into wedges arranged symmetrically on a clean white ceramic plate and in small white ceramic bowls, 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: The heart of the satay sauce, giving it that rich, nutty depth.
Gochujang paste: Adds a subtle spicy kick and complexity.
Sweet chili jam: Balances heat with a touch of sweetness, making the sauce well-rounded.
Soy sauce: Brings a salty umami layer to the mix.
Fish sauce: Provides authentic savory notes; a little goes a long way.
Garlic and ginger: Classic aromatics that brighten the sauce and keep it fresh.
Sesame oil: Adds a toasty fragrance that's unmistakably Asian.
Coconut milk: The creamy base that softens the flavors and makes the sauce luxurious.
Frozen dumplings: The star ingredient — pork, chicken, or veggie, all work beautifully here.
Frozen edamame beans: Little bursts of freshness and texture inside the sauce.
Bok choy: Adds a vibrant green crunch and balances richness.
Chili oil: A final drizzle for heat and a lovely glossy finish.
Sesame seeds, scallions, cilantro, crushed peanuts, crispy onions: Essential garnishes that add the perfect crunch, color, and zing.
Lime: A squeeze just before serving lifts all the flavors with a zesty brightness.

📝

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 my favorite things about this baked satay dumplings recipe is how flexible it is. I often swap out the type of dumplings based on what I have in the freezer or tweak the spice level depending on who's eating. Don't hesitate to make it your own!

Variation: Recently, I tried it with veggie dumplings and added chopped mushrooms; turned out surprisingly hearty and just as comforting.
Spice level: If you prefer less heat, just dial back the gochujang or skip the chili oil drizzle.
Dietary tweaks: Swap fish sauce for soy sauce to keep this vegetarian, or use tamari if you’re gluten-free.

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

A blue pot holds a rich orange-colored sauce with green vegetable pieces mixed inside. On top of the sauce, there are several white dumplings arranged evenly in a circular pattern, each shaped like leaves with visible vein patterns. The pot is placed on a white marbled surface with green leafy plants and a textured white pot in the background, giving a fresh and bright setting. The light source creates soft shadows on the scene, enhancing the dish's vibrant colors. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk the Satay Sauce

I start by preheating the oven to 400°F (200°C fan). Then, in my favorite ovenproof skillet, I whisk together smooth peanut butter, gochujang, sweet chili jam, freshly grated ginger, crushed garlic, soy sauce, fish sauce, and creamy coconut milk. It’s important to whisk until completely smooth—this makes the sauce silky and evenly coats the dumplings later.

Step 2: Add Veggies and Arrange Dumplings

Next, I toss in the frozen edamame and chopped bok choy right into the sauce, stirring gently to combine. Then, I nestle the frozen dumplings snugly in a single layer so they’re about half-submerged in the sauce—this keeps them juicy without drying out during baking.

Step 3: Bake Until Bubbling and Golden

Pop the whole skillet into the oven for 20 minutes. You want to see the sauce bubbling and the dumplings cooked through. For a golden, slightly crispy top, I sometimes turn on the broiler for the last 3 minutes—just watch closely so they don’t burn!

Step 4: Finish With Garnishes and Serve

Once out of the oven, I drizzle over chili oil, then scatter sesame seeds, chopped scallions, fresh cilantro, crushed peanuts, and crispy onions for a multi-textured topping. A squeeze of lime right before eating takes this dish over the edge—trust me, it’s a game-changer.

Top Tip

From countless times making this Baked Satay Dumplings with Coconut Peanut Sauce Recipe, I’ve picked up a few tricks to help it turn out perfectly every time.

Use the right baking dish: I’ve learned that choosing a dish around 9 to 11 inches and 3 to 4 inches deep helps keep the sauce just right—too big and it spreads thin, making dumplings dry.
Don’t overcrowd your pan: Arrange dumplings snugly but not on top of each other, so they cook evenly and soak up the sauce properly.
Watch the broil step: That last 3 minutes under the broiler can add beautiful color, but keep a close eye—it can go from golden to burnt quickly.
Fresh lime is essential: The acidity brightens all those rich, creamy flavors and balances the dish beautifully—don’t skip it!

How to Serve Baked Satay Dumplings with Coconut Peanut Sauce Recipe

baked satay dumplings - Serving Suggestion

Garnishes

I love topping these dumplings with plenty of fresh cilantro and thinly sliced scallions for that pop of green and freshness. Crushed peanuts and crispy onions add an irresistible crunch, and a generous squeeze of lime juice brings everything together. Don’t underestimate garnishes—they make a big difference!

Side Dishes

For sides, I usually keep it light and simple. Steamed jasmine rice or sticky rice is my go-to to soak up any extra sauce. Sometimes, I’ll serve it with a quick cucumber salad dressed in rice vinegar and sesame seeds to add a refreshing contrast.

Creative Ways to Present

For a party, I like to serve the dumplings family-style in the baking dish, letting guests help themselves. Another favorite is plating individual portions in small bowls, each garnished with extra herbs and a lime wedge—it feels special and cozy.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they’re good for up to 3 days. The sauce thickens, so I usually add a little coconut milk or water when reheating to keep it saucy and luscious.

Freezing

Freezing works well if you save the dumplings and sauce separately. Freeze dumplings on a tray first, then pop them in a ziplock bag. The sauce freezes beautifully too—just thaw overnight in the fridge before reheating gently.

Reheating

To reheat, I like to warm the sauce separately in a pan, adding a splash of coconut milk if it’s too thick, and then fold in the dumplings to heat through. This keeps their texture nice and prevents them from drying out in the microwave.

Frequently Asked Questions:

Can I use fresh dumplings instead of frozen?

Absolutely! Fresh dumplings will work beautifully; just adjust the baking time slightly—start checking around 15 minutes to avoid overcooking.

Is this recipe gluten-free?

It depends on the dumplings and sauces you use. Choose gluten-free dumplings and tamari instead of soy sauce to keep this recipe gluten-free.

How spicy is this dish?

The gochujang and chili oil offer a moderate heat that you can easily adjust. Reduce or omit these if you prefer milder flavors, or add more if you like it fiery.

What can I substitute for fish sauce?

Soy sauce or tamari are good vegan-friendly alternatives that still provide savory depth without the fishy flavor.

Final Thoughts

This Baked Satay Dumplings with Coconut Peanut Sauce Recipe hands down became a meal I’ll return to when I want something quick, satisfying, and packed with flavor. It’s a perfect marriage of easy prep and impressive results that makes both weeknight dinners and casual get-togethers feel special. Go on, give it a try—you might just find your new favorite way to enjoy dumplings!