Name: Baked Satay Dumplings in Coconut 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 coconut milk; 1 pack frozen dumplings (about 20 – 25, pork, chicken or veg); 1/2 cup frozen edamame beans; 2 heads 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 incredibly comforting about the creamy, nutty flavors wrapped around tender dumplings in this Baked Satay Dumplings in Coconut Sauce Recipe. It’s a tasty one-pan wonder that’s surprisingly simple but feels seriously special every time I make it.

A white pan is filled with several folded dumplings in a thick red-orange sauce, garnished with green sliced scallions, small chopped peanuts, and fresh herbs. The dumplings have a slightly translucent dough with a smooth, slightly wrinkled texture, partially covered by the glossy sauce. The sauce pools around the dumplings and is speckled with bits of chili flakes and seeds, adding a spicy look. A woman's hand holds a gold spoon scooping a dumpling from the pan. Nearby, on a white marbled surface, there is a white plate with green dots holding some sauce and chopsticks placed beside it, along with a green cup and pink cloth 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 in Coconut Sauce Recipe
Top Tip
How to Serve Baked Satay Dumplings in Coconut Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Satay Dumplings in Coconut Sauce Recipe

Why You'll Love This Recipe

This recipe hits the spot when you want something comforting yet fresh, with those bold Asian flavors wrapped around juicy dumplings. Plus, it’s a hands-off, oven-baked dish that delivers big on flavor and requires minimal fuss—perfect for busy weeknights or casual dinner parties.

Easy One-Pan Magic: You toss everything into one dish, pop it in the oven, and let the sauce work its creamy, spicy magic.
Frozen Dumplings Made Gourmet: This sauce takes store-bought dumplings from simple to sensational in just 30 minutes.
Balanced Flavors: The peanut butter’s richness blends beautifully with gochujang’s heat, the sweetness from chili jam, and the freshness of coconut milk.
Customizable & Crowd-Friendly: Whether you prefer pork, chicken, or veggie dumplings, this recipe welcomes them all and pleases every palate.

Ingredients & Why They Work

The ingredients here create a rich, saucy bed where dumplings cook tender and soak in those classic satay vibes. The blend of peanut butter and coconut milk is key to that creamy texture, while savory umami from soy and fish sauce amps up the depth. Gochujang and sweet chili jam bring a gentle kick and sweetness that complements every bite wonderfully.

Flat lay of a small white ceramic bowl of smooth peanut butter, a small white ceramic bowl of red gochujang paste, a small white ceramic bowl of bright orange sweet chili jam, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of amber fish sauce, two whole uncracked garlic cloves, a fresh 1-inch piece of ginger root with grated shavings beside it, a small white ceramic bowl of amber sesame oil, a small white ceramic bowl filled with creamy white coconut milk, a cluster of frozen raw pork dumplings with light dough wrappers, a small pile of frozen bright green edamame beans, two heads of fresh chopped bok choy with crisp green leaves and white stalks, a small white ceramic bowl of red chili oil, a small white ceramic bowl of toasted sesame seeds, two fresh green scallions sliced into thin rings, a handful of fresh cilantro leaves, a small white ceramic bowl of crushed peanuts, a small white ceramic bowl of golden crispy fried onions, and a fresh lime sliced into wedges arranged in perfect symmetry, 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: Provides the signature satay thickness and nutty flavor—you want it smooth for that perfect sauce consistency.
Gochujang Paste: Adds a subtle spicy kick with a touch of fermented depth—start small if you’re spice-sensitive.
Sweet Chilli Jam: Balances heat with sweetness and adds a lovely glaze to the sauce.
Soy Sauce: Brings salty umami that ties all the flavors together.
Fish Sauce: A little goes a long way to deepen the savory backbone of the sauce.
Garlic and Ginger: Classic aromatics that brighten and freshen the dish beautifully.
Sesame Oil: Adds a toasty, nutty aroma right before baking.
Coconut Milk: The secret weapon for creamy, tropical richness that mellows the spice.
Frozen Dumplings: Your choice of pork, chicken, or veggie—frozen keeps it convenient, and the sauce does the rest.
Edamame Beans: Little pops of green and protein, adding texture.
Bok Choy: Bright, leafy greens that wilt nicely and add freshness.
Chili Oil: For drizzling at the end to add an extra layer of heat and shine.
Sesame Seeds, Scallions, Cilantro, Crushed Peanuts, and Crispy Onions: The finishing touches that provide crunch, vibrant flavors, and a fresh herbal kick.
Lime Wedges: To squeeze over the top and balance the richness with a touch of acidity.

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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 tweaking this dish depending on the season and what I have on hand. You can easily switch up the protein or make it veggie-friendly. And honestly? The sauce is so tasty, it pairs with lots of different add-ins beyond dumplings.

Variation: Once I swapped dumplings for cauliflower florets and tofu for a plant-based take—it was just as delicious and a hit with my veggie-loving friends.
Heat Level: Play around with the gochujang amount to dial up or down the spice. For a gentler approach, just stick to the chili jam.
Make it Gluten-Free: Use tamari instead of soy sauce, and double-check your dumplings are gluten-free to keep it allergy-friendly.
Seasonal Veggie Swap: Feel free to replace edamame and bok choy with snap peas, green beans, or shredded carrots for a crunchier texture.

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

A light blue pot with white inside holds a dish with two main layers. The base layer is a thick bright orange sauce with green leaves and small green beans mixed throughout. On top, there are many raw dumplings with a pale dough color, each folded with small pleats and arranged evenly across the orange sauce. The pot sits on a white marbled surface with green plants and a green pot nearby. 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). Then, in your chosen baking dish or ovenproof skillet, whisk together the peanut butter, gochujang paste, sweet chili jam, garlic, ginger, soy sauce, fish sauce, and coconut milk until silky and smooth. This sauce is the heart of the dish—it’s rich, creamy, and packs all that satay punch.

Step 2: Add the Veggies and Arrange Dumplings

Scatter the edamame beans and chopped bok choy right into the sauce, giving it a gentle mix. Then arrange your frozen dumplings snugly in a single layer on top. I like to nestle them so they’re roughly half covered by the sauce, which helps them stay juicy as they bake.

Step 3: Bake Until Bubbling and Tender

Pop the dish into your preheated oven and bake for about 20 minutes. You’ll know it’s ready when the sauce is bubbling and the dumplings are cooked through—sometimes the sauce thickens and clings to the dumplings beautifully. For that irresistible, slightly crispy top, switch your oven to broil for 3 minutes at the end, but watch it closely!

Step 4: Finish with Toppings and Serve

Once out of the oven, drizzle the dumplings with chili oil for a flavorful kick. Then scatter over crushed peanuts, sesame seeds, scallions, cilantro, and crispy onions. Finally, a generous squeeze of lime brightens everything up. Serve it up straight from the pan and watch it disappear!

Top Tip

From my cooking adventures with this dish, I’ve learned a few key tips to make your Baked Satay Dumplings in Coconut Sauce Recipe come out perfect every time. These small tweaks make a big difference in texture and flavor.

Right-Sized Baking Dish: Use a deepish pan around 9 to 11 inches so the sauce stays thick and the dumplings stay juicy instead of drying out.
Don’t Skip Broiling: That last 3 minutes under the grill adds a lovely crunch that contrasts with the creamy sauce beautifully.
Fresh Garnishes Matter: Adding scallions, cilantro, and crushed peanuts at the end brings freshness and texture, so don’t toss those out!
Cover If Needed: If your dish is larger or the sauce looks thin, loosely cover it with foil while baking to keep moisture in.

How to Serve Baked Satay Dumplings in Coconut Sauce Recipe

Baked Satay Dumplings - Serving Suggestion

Garnishes

I always go all out here—scallions sliced thin, vibrant fresh cilantro, toasted sesame seeds, a handful of crushed peanuts for crunch, and crispy fried onions for that irresistible texture contrast. Don’t forget the chili oil drizzle for a little smoky heat!

Side Dishes

This dish shines on its own but if you want to add sides, a simple steamed jasmine rice or fragrant coconut rice soaks up the sauce beautifully. I also like a crisp cucumber salad or quick pickled veggies to cut through the richness.

Creative Ways to Present

For special occasions, I’ve served these dumplings family-style in rustic cast iron skillets, surrounded by bowls of colorful garnishes. It looks festive and inviting, and everyone helps themselves. Adding edible flowers or finely sliced chilies can also make the presentation pop!

Make Ahead and Storage

Storing Leftovers

I let the leftovers cool completely, then store them in an airtight container in the fridge. The sauce thickens up, so just reheat gently to loosen it back up. This dish tastes great the next day, sometimes even better once the flavors have melded overnight.

Freezing

Freezing works well if you want to prep ahead. I usually freeze the dumplings with the sauce before baking. When ready to eat, thaw overnight in the fridge, then bake as usual. The texture stays surprisingly good if you don’t freeze the garnish.

Reheating

Reheat leftovers in a skillet over medium heat or in the oven to avoid soggy dumplings. Add a splash of water or coconut milk if the sauce looks too thick. Then re-garnish fresh ingredients just before serving for that vibrant finish.

Frequently Asked Questions:

Can I use fresh dumplings instead of frozen for this Baked Satay Dumplings in Coconut Sauce Recipe?

Absolutely! Fresh dumplings work beautifully; just watch the baking time as fresh ones might cook a bit faster. Keep an eye to avoid overcooking so they stay tender and juicy.

What’s the best way to prevent the sauce from drying out during baking?

Using a baking dish with a smaller surface area helps keep the sauce thicker around the dumplings. Also, you can loosely cover the dish with foil if your pan is bigger or if you notice the sauce getting too thin while baking.

Can I make this recipe dairy-free and gluten-free?

Definitely. This Baked Satay Dumplings in Coconut Sauce Recipe is naturally dairy-free thanks to the coconut milk. For gluten-free, swap regular soy sauce for tamari or coconut aminos, and ensure your dumplings are gluten-free varieties.

How spicy is this dish and can I adjust the heat?

The heat level is moderate from the gochujang paste and chili oil, but it’s balanced with sweet chili jam and coconut milk’s creaminess. You can easily adjust the spice by using less gochujang or leaving out the chili oil drizzle if you prefer mild flavors.

Final Thoughts

This Baked Satay Dumplings in Coconut Sauce Recipe really holds a special place in my kitchen rotation. It’s a little bit luxurious, a lot super satisfying, and surprisingly easy to pull off. I love how the flavors blend without needing endless prep, making it perfect when you want great taste but less stress. You’re going to enjoy making this one your own and sharing it with friends and family—you might just find it becomes an unexpected new favorite.