Name: One-Pan Baked Satay Dumplings 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 (20–25 pieces, 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 of crushed peanuts; 1 tablespoon of crispy onions; 1 lime, sliced into wedges

Nothing beats the cozy comfort of a warm, rich meal that comes together in just one dish. This One-Pan Baked Satay Dumplings Recipe is a total game-changer when you're after something both fuss-free and packed with bold flavors. Trust me, once you try it, you’ll find yourself craving it again and again.

A white round pan filled with many layers of cooked dumplings in a bright red-orange sauce, topped with chopped green herbs, sliced green onions, and crushed peanuts scattered all over. The dumplings look soft and slightly steamed, with some parts soaked in the thick sauce. A woman's hand is holding a gold spoon scooping some dumplings from the pan, showing the rich texture of the sauce and filling. The scene is set on a white marbled surface with a soft pink cloth underneath part of the pan and a white plate with green dots holding a piece of the dumpling next to a pair of chopsticks. 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

I remember the first time I baked these dumplings—my kitchen smelled heavenly within minutes, and the combination of peanut satay with spicy gochujang totally won me over. It’s one of those recipes that feels indulgent but never complicated.

All-in-One Convenience: Everything cooks together in a single pan, saving you time and minimizing cleanup.
Flavor-Packed Sauce: The creamy peanut satay sauce with a kick of gochujang and sweet chili makes every bite irresistible.
Versatile Ingredients: You can use whatever frozen dumplings you like—pork, chicken, or veggie—and it works beautifully.
Quick and Easy: From start to finish, it’s under 30 minutes—perfect for busy weeknights or last-minute dinners.

Ingredients & Why They Work

This recipe balances creamy, spicy, sweet, and savory elements, all harmonizing perfectly to elevate frozen dumplings into something special. The peanut butter and coconut milk create a luscious satay sauce, while the gochujang adds depth and warmth.

Flat lay of a small mound of smooth peanut butter in a white ceramic bowl, a small white bowl of bright 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 uncracked brown garlic cloves, a small piece of fresh ginger root with textured skin, a small white bowl of golden sesame oil, a small white bowl of creamy white coconut milk, a cluster of frozen pork dumplings arranged neatly, a small pile of frozen green edamame beans, two heads of fresh chopped bok choy with vibrant green leaves, a small white bowl of deep red chili oil, a small white bowl of pale beige sesame seeds, two fresh green scallions sliced thin, a handful of fresh cilantro leaves, a small white bowl of crushed light brown peanuts, a small white bowl of golden crispy fried onions, and a lime cut into wedges with bright green skin and juicy flesh — all ingredients arranged symmetrically and proportionally 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

Smooth peanut butter: The base of that rich satay flavor, it melts into the sauce creating creamy texture and nuttiness.
Gochujang paste: A Korean chili paste that adds a smoky heat and complexity without overpowering the dish.
Sweet chili jam (or sauce): Provides a subtle sweetness that balances the spice and saltiness perfectly.
Soy sauce: Adds saltiness and depth, rounding out the overall flavor profile.
Fish sauce: A secret umami booster that enhances everything without tasting fishy.
Garlic and ginger: Classic aromatics that keep the sauce fresh and vibrant.
Sesame oil: A little drizzle gives that unmistakable toasted nutty fragrance.
Coconut milk: Creates a rich, silky sauce that keeps dumplings juicy and tender during baking.
Frozen dumplings: Your protein or veggie choice—these soak up the sauce, transforming into a full meal.
Frozen edamame beans: Adds color, texture, and a subtle earthiness to the dish.
Bok choy: Provides freshness and a gentle crunch to balance the creamy sauce.
Chili oil, sesame seeds, scallions, cilantro, crushed peanuts, crispy onions, lime wedges: These final touches lift the dish to wow-worthy status with extra layers of flavor and texture.

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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

I love how flexible this recipe is. Seriously, I often switch dumpling types or tweak the heat level—it's your dish to customize however you like, so don’t hesitate to experiment!

Variation: Sometimes I swap out bok choy for shredded cabbage or kale because I like adding a bit more crunch or even some shredded carrot for sweetness.
Heat level: Adjust the gochujang or sweet chili jam quantities if you prefer milder or spicier flavors.
Protein options: Use pork, chicken, shrimp, or vegetable dumplings—whatever suits your mood or dietary needs.
Make it vegan: Just skip the fish sauce and use soy sauce only; add a splash of extra soy or tamari to boost umami.

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

A round white pot with blue handles is filled with a bright orange creamy soup that covers green leafy vegetables and small green peas. On top, there are thin, white, delicate slices arranged in a circle, resembling leaves or petals, evenly spaced across the soup's surface. The pot sits on a white marbled textured surface with some green leaves and a decorative white pot in the background. The light creates soft shadows on the scene. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Your Satay Sauce

Start by preheating the oven to 400°F (200°C fan). Then, in your baking dish or ovenproof skillet, whisk together peanut butter, gochujang, sweet chili jam, soy sauce, fish sauce, grated ginger, crushed garlic, and coconut milk until smooth and creamy. This sauce is the heart of the dish, so make sure everything’s nicely blended—no clumps of peanut butter lingering!

Step 2: Add Veggies and Arrange Dumplings

Scatter frozen edamame and chopped bok choy right into the sauce and give it a gentle stir. Now nestle your frozen dumplings snugly on top, making sure they're half-covered in the sauce to keep them moist while baking. If you spread them too thin, they could dry out, so keep them comfy!

Step 3: Bake Until Bubbling and Golden

Pop the whole pan into the oven and bake for 20 minutes. You’ll want to watch for the sauce bubbling around the dumplings and make sure the dumplings are cooked through. For that irresistible golden, crispy finish, I recommend broiling the last 3 minutes—just keep a close eye so nothing burns!

Step 4: Add Fun Garnishes and Serve

Once out of the oven, drizzle chili oil over the dumplings, then sprinkle crunchy crushed peanuts, sesame seeds, sliced scallions, fresh cilantro leaves, and crispy onions on top. A squeeze of fresh lime right before serving wakes up all the flavors beautifully.

Top Tip

From my experience making this recipe multiple times, these tips will elevate your dish and save you some headaches in the kitchen.

Right Size Baking Dish: Using a 9 to 11 inch baking dish or skillet keeps the sauce concentrated so dumplings stay juicy, instead of drying out.
Don’t Overcrowd: Give the dumplings a bit of breathing room so they cook evenly and the sauce can bubble around them properly.
Bake Straight From Frozen: No need to thaw the dumplings beforehand—just pop them straight into the sauce and bake.
Use Foil If Needed: If your dish is larger, cover with foil halfway through baking to trap moisture and keep everything juicy.

How to Serve One-Pan Baked Satay Dumplings Recipe

Garnishes

I always top these dumplings with freshly sliced scallions, a sprinkle of sesame seeds, crispy onions for crunch, crushed peanuts, and plenty of cilantro leaves. The bright wedge of lime squeezed over just before eating adds the perfect zesty kick that cuts through the richness.

Side Dishes

Pair this dish with a simple cucumber salad or quick-pickled carrots for freshness. A bowl of steamed jasmine rice or sticky rice also soaks up the extra satay sauce beautifully.

Creative Ways to Present

For dinner parties, I like serving the dumplings straight from the oven in a cast-iron skillet, adding the garnishes right at the table so everyone can mix and match. You could also arrange dumplings on small plates topped with a drizzle of the chili oil and lime wedges for a fun appetizer spread.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, making sure the dumplings stay covered with some of the sauce to prevent drying out. They’ll keep well for up to 3 days, perfect for a speedy lunch or second dinner.

Freezing

If you want to freeze leftovers, portion the dumplings and sauce into freezer-safe containers. When you’re ready, thaw overnight and reheat gently on the stove or in the oven to keep that luscious sauce consistency.

Reheating

To reheat, I usually place leftovers back in a skillet over medium heat, stirring gently to warm through without breaking the dumplings. Adding a splash of coconut milk or water helps loosen the sauce and keeps it creamy.

Frequently Asked Questions:

Can I use fresh dumplings for this recipe?

Absolutely! Fresh dumplings work wonderfully too. Just reduce the baking time slightly and keep an eye to avoid overcooking since fresh dumplings cook faster than frozen.

What if I don’t have gochujang paste?

If you don’t have gochujang, you can substitute it with a mix of chili garlic sauce and a touch of miso paste or smoked paprika for that smoky depth. The flavor won’t be exactly the same, but it’ll still be deliciously spicy and savory.

Can I make this recipe vegan?

Definitely! For a vegan version, just skip the fish sauce and use extra soy sauce or tamari. Make sure your dumplings are vegetarian or vegan-friendly, and you'll have a fantastic plant-based meal.

How do I prevent the sauce from drying out while baking?

Using a baking dish that’s not too large keeps the sauce concentrated. If you only have a bigger dish, cover it loosely with aluminum foil during baking to trap moisture and keep the sauce from drying. Also, make sure dumplings are partly submerged in the sauce.

Final Thoughts

This One-Pan Baked Satay Dumplings Recipe feels like a warm hug on a plate—comforting, flavorful, and so easy to make that I keep it in my regular dinner rotation. Whether you’re feeding hungry friends or looking for a quick solo meal, this recipe delivers every time. Give it a try and I’m sure it’ll become a favorite in your kitchen too.