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 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 of crushed peanuts; 1 tablespoon of crispy onions; 1 lime, sliced into wedges

There’s something incredibly comforting about dumplings bathed in a rich, velvety sauce—and that’s exactly why I adore this Baked Satay Dumplings with Coconut Peanut Sauce Recipe. The creamy coconut peanut sauce, spiced up with gochujang and sweet chili jam, makes every bite a little celebration.

A round white pan filled with a vibrant orange-red sauce base that looks thick and oily, topped with multiple layers of light beige dumplings arranged closely together, each dumpling showing delicate pleats and slight translucence. Scattered on top are finely chopped green herbs and thin slices of bright green scallions, along with small crushed nuts adding texture. A woman's hand in the lower right corner holds a golden spoon scooping some dumplings and sauce, with a small white plate with green dots and chopsticks near the pan. The setting is on a white marbled surface with a pink cloth partially under the pan and a green ceramic cup with leafy patterns in the background. 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

This recipe hits all the right notes when you want something cozy but fuss-free. I’m always amazed at how frozen dumplings can be transformed into a fancy, flavorful meal with almost no effort—perfect for those busy weeknights or casual get-togethers.

One-pan convenience: Everything cooks together, so less mess and more time to relax or chat while it bakes.
Big flavor, little effort: The satay sauce is rich and tangy with a hint of heat, making the dumplings irresistible.
Customizable add-ins: Includes veggies like bok choy and edamame right in the sauce, boosting nutrition and texture.
Versatile meal: Whether you pick pork, chicken, or veggie dumplings, it works beautifully every time.

Ingredients & Why They Work

The magic of this dish lies both in the satay sauce and the dumplings working hand in hand. Each ingredient plays its role to create a balanced, luscious flavor and texture that’s downright addictive. Here's why I love the components I’ve chosen—and some tips for getting the best versions at the store.

Flat lay of a small white ceramic bowl of smooth peanut butter, a small white ceramic bowl with red gochujang paste, a small white ceramic bowl of glossy sweet chili jam, a small white ceramic bowl with dark soy sauce, a small white ceramic bowl with fish sauce, two peeled garlic cloves, a small piece of fresh ginger root, a small white ceramic bowl with sesame oil, a small white ceramic bowl filled with creamy coconut milk, a neat pile of frozen pork dumplings, a small white ceramic bowl of bright green frozen edamame beans, two chopped heads of fresh bok choy, a small white ceramic bowl of vibrant red chili oil, a small white ceramic bowl of toasted sesame seeds, two green scallions sliced finely, a small bunch of fresh cilantro leaves, a small white ceramic bowl of crushed peanuts, a small white ceramic bowl of crispy fried onions, and a halved lime showing juicy wedges, all arranged with perfect symmetry and balanced proportions in a professional flat lay taken with natural lighting and an iPhone, 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: Use smooth peanut butter for that creamy, nutty base—chunky can throw off the texture.
Gochujang paste: Adds a subtle spicy sweetness—look for it in the Asian aisle; it’s worth the extra flavor punch.
Sweet chili jam: Provides sticky sweetness and a little kick, balancing the savory sauce perfectly.
Soy sauce & fish sauce: These bring umami depth; don’t skip either if you want that authentic taste.
Garlic & ginger: Fresh is best here to brighten and enhance the sauce’s complexity.
Sesame oil: Adds that toasty nuttiness that rounds everything off beautifully.
Coconut milk: Creates a rich, creamy sauce with a tropical undertone that pairs so well with peanut flavors.
Frozen dumplings: Choose your favorite—pork, chicken, or veggie—you can’t go wrong, just make sure they're not too oversized for your pan.
Edamame beans & bok choy: Toss these veggies in for extra crunch and color; frozen edamame works perfectly.
Chili oil, peanuts, scallions, cilantro, crispy onions, and lime: Final garnishes that brighten, add contrast, and bring that signature finish.

📝

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 Coconut Peanut Sauce Recipe is how easy it is to tweak based on what you have or your flavor preferences. Play around with the heat or swap veggies—you’ll find your perfect balance in no time.

Variation: I like to add some thinly sliced bell peppers or snap peas for extra crunch when they’re in season—it adds freshness that contrasts nicely with the rich sauce.
Diet-friendly twist: For a vegan option, use veggie dumplings and swap fish sauce for extra soy sauce or tamari—still just as tasty!
Milder version: If you’re sensitive to spice, reduce the gochujang and chili oil; it’s still wonderful without the heat.

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

A round white pot with blue handles holds a vibrant dish with a rich orange sauce filling the pot. Scattered throughout the sauce are bright green vegetables and leaves, adding texture and color contrast. White dumplings shaped with detailed folds are partially submerged in the sauce, evenly spaced in a circular pattern on the surface. The pot sits on a white marbled surface with some green plant leaves and a textured green pot visible in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk together the satay sauce base

Preheat your oven to 400°F (200°C) with the fan on if you have it. Grab a baking dish or ovenproof skillet about 9-11 inches long and 3-4 inches deep—that size helps keep the dumplings cozy in the sauce. In the dish, whisk smooth peanut butter, gochujang paste, sweet chili jam, freshly grated ginger, crushed garlic, soy sauce, fish sauce, sesame oil, and coconut milk. Take your time here until it’s silky smooth—it’s the heart of your dish.

Step 2: Add veggies and arrange dumplings

Stir in the frozen edamame beans and chopped bok choy so they get nestled into the sauce. Next, tuck your frozen dumplings in snugly, placing them in a single layer so they get evenly baked. Ideally, the sauce should come about halfway up the dumplings—this keeps them juicy and delicious as they cook.

Step 3: Bake until bubbling and delicious

Slide the dish into your preheated oven and bake for about 20 minutes. The sauce will bubble up, and the dumplings will cook through—if you want a little crisp on top, turn your oven to broil (grill) for the last 3 minutes, watching carefully to avoid burning.

Step 4: Garnish and serve!

Once out of the oven, drizzle with chili oil for an extra kick of flavor. Then, sprinkle with crushed peanuts, thinly sliced scallions, fresh cilantro leaves, and crispy onions for texture and freshness. Don’t forget a squeeze of lime just before serving to balance all those creamy, spicy flavors. Dig in while warm!

Top Tip

After a few tries, I learned that the size of the baking dish really matters. Using one that’s too big spreads the sauce thin and dries out the dumplings, which is the last thing you want with a creamy coconut peanut sauce.

Right dish size: Aim for something around 9 or 11 inches long and 3–4 inches deep to keep the sauce just right.
Don't skip broil time: That quick 3-minute broil makes the tops golden and adds texture without drying out the dumplings.
Sauce whisking: Whisk the sauce thoroughly until smooth before adding dumplings—no one wants lumps here!
Keep dumplings covered: If you’re using a bigger dish, cover with foil to lock in moisture during baking.

How to Serve Baked Satay Dumplings with Coconut Peanut Sauce Recipe

baked satay dumplings - Serving Suggestion

Garnishes

I always go heavy on fresh scallions and cilantro for brightness, plus a generous handful of crushed peanuts for crunch. Crispy fried onions on top add unexpected layers of texture that your guests will love. A lime wedge at the side is non-negotiable—it wakes everything up beautifully.

Side Dishes

This dish is pretty hearty on its own, but I like pairing it with a simple jasmine rice or a refreshing cucumber salad to cut through the richness. You could also serve with steamed greens or crunchy pickled veggies for some tang.

Creative Ways to Present

For a fun party twist, I sometimes serve individual portions in mini cast iron skillets or small ramekins, so everyone gets their own bubbling satay goodness. It makes for a cozy presentation and keeps the dumplings warm longer at the table.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 2 days. I usually scoop the dumplings and sauce together to preserve that creamy satay goodness, then reheat gently.

Freezing

You can freeze baked dumplings, but I recommend freezing before baking for the best texture. Arrange them in a single layer on a tray, freeze until solid, then transfer to a freezer bag. Cook from frozen using this recipe’s baking method, just add a few extra minutes.

Reheating

I reheat leftovers in a covered ovenproof dish at 350°F (180°C) to keep dumplings moist. Microwave works in a pinch but can dry them out. Sprinkle a little water on the sauce before warming to maintain creaminess.

Frequently Asked Questions:

Can I use fresh dumplings instead of frozen?

Absolutely! Fresh dumplings will work beautifully, but you’ll want to reduce the baking time by a few minutes since they cook faster. Keep an eye on them to avoid overcooking.

How spicy is this baked satay dumplings with coconut peanut sauce recipe?

The heat mainly comes from the gochujang paste and chili oil, but it’s balanced out by the creamy coconut milk and peanut butter. If you prefer milder, just reduce or omit the gochujang and chili oil. It remains deliciously flavorful without much spice.

Can I prepare this recipe gluten-free?

Yes! Use gluten-free dumpling wrappers and swap soy sauce for tamari or coconut aminos. Make sure your chili jam and other sauces are gluten-free as well. This way, you won’t miss out on flavor.

What’s the best way to prevent the dumplings from drying out?

Choosing the right size baking dish is key. It keeps the sauce at the right thickness so dumplings stay moist. If your dish is too large, cover it with foil during baking to lock in moisture. Also, avoid overbaking—20 minutes usually hits the sweet spot.

Final Thoughts

This Baked Satay Dumplings with Coconut Peanut Sauce Recipe has truly become one of my go-to meals when I want something comforting but fuss-free. The balance of creamy, spicy, nutty, and fresh flavors hits all the right vibes, and it’s so satisfying to have a one-pan dish that impresses with minimal effort. I can’t wait for you to make it and enjoy those cozy, flavorful bites—trust me, it’s a keeper you'll return to again and again.