Baked Dumplings in a Peanut Sauce
This baked dumplings in a peanut sauce recipe is delicious, filling, and involves no chopping. This is a super easy, crowd-pleasing dish that can be put together with simple pantry ingredients, and does not contain coconut milk. You won’t be able to resist!
This easy recipe uses frozen dumplings (yes, your favorite ones from the freezer aisle), just like the Viral One-Pan Baked Dumplings. What makes this recipe unique is the sauce. It is completely different from the Thai-inspired broth. Rather, this recipe has a hearty peanut sauce without coconut milk. Somehow, the minimal ingredients make the most delicious result. This recipe also requires no chopping, is made with even more common pantry staples, and comes together super easily!
For more recipes made with simple ingredients, check out Pesto Ricotta Pasta, or Korean Gochujang Ground Beef Noodles
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Why You’ll Love This Recipe
- One pan: minimal prep, few dishes, and zero stovetop time
- No chopping: outside of the optional garnishes, there is no chopping required for this baked dumplings in peanut sauce recipe. Even the cilantro you can rip with your hands or use scissors!
- Pantry-friendly ingredients: I always have peanut butter, soy sauce, garlic, and frozen dumplings on hand!
- Crowd-pleaser: looks fancy, tastes amazing, and scales up easily, its perfect for a pot luck, family dinner, or holiday meal. It’s also a hearty meal!
Ingredients
All simple, pantry friendly ingredients! No coconut milk required.
- Peanut butter – Creates a rich, creamy base with a slightly sweet, nutty flavor. Use creamy or crunchy, and a natural version if you can!
- Frozen dumplings – Serve as the hearty, satisfying centerpiece of the meal. I actually used the basic frozen gyoza potstickers from Trader Joe’s but use your favorite variety!
- Broccoli florets – Bring freshness, crunch, and color while soaking up the sauce.
- Water or broth – Adds liquid to loosen the sauce and carry flavor throughout the dish. If you love coconut milk, use that!
- Soy sauce – Provides deep umami and saltiness to balance the richness of the peanut butter.
- Rice wine vinegar – Adds acidity. You can sub with lime juice!
- Garlic – Adds sharp, savory intensity that deepens as it cooks into the sauce.
- Sesame seeds – Offer subtle crunch and a final nutty touch as a garnish.
- Cilantro – Adds a burst of fresh, herbal brightness to contrast the rich sauce.
See recipe card for quantities.
How To Make Baked Dumplings in Peanut Sauce
- Preheat the oven: Set your oven to 375°F.
- Make the peanut sauce: In a medium casserole dish or 3.5-quart oven-safe braiser, add in the broth/water, peanut butter, garlic, soy sauce, and rice wine vinegar. Whisk to combine, so that the peanut butter is mostly dissolved in the liquid.
- Nestle the dumplings: Arrange the frozen dumplings pinched-side down in the baking dish. Spoon some of the liquid over the top of each dumpling.
- Add the broccoli: Add the broccoli or broccolini florets, nestling them in between the dumplings. You can use your hands to rip the florets smaller if you’d like.
- Bake covered: Cover the dish tightly with a lid or foil and bake for 20 minutes, or until the dumplings are tender and cooked through. Remove from the oven and give the sauce a stir. Let it sit uncovered for up to 5 minutes for the broth to thicken up.
- Garnish and serve: Remove from the oven. Finish with chili crisp, cilantro, scallions, and sesame seeds. Serve the baked dumplings in peanut sauce and enjoy.
Add the sauce ingredients to your baking dish
Whisk until the sauce is mostly combined
Add the dumplings pinch-side down
Nestle the broccolini florets between the dumplings. Cover and bake
Substitutions and Variations
- Make it vegan: Use plant-based dumplings and veggie broth/water
- Use different greens: I love how broccoli tastes with a spicy peanut sauce. However, adding other greens such as spinach or chopped kale works too
- Go spicy or mild: Adjust the amount or type of chili crisp to impact heat
- Double the recipe: Because this dish will go fast!!
Storing Baked Dumplings in Peanut Sauce
Because the dumplings have already been heated from frozen, this dish is best fresh. If you have leftovers, store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a low oven until warmed through. To prep ahead, whisk the broth and store separately from the dumplings and greens until ready to bake.
FAQ
can I bake this in a 9×9 baking dish?
Absolutely! I would adjust to add only 1 cup of broth instead of 2. Additionally, you won’t be able to fit in as many dumplings.
What if the sauce is too Liquidy?
Stir well, then place back in the oven uncovered for 5-10 minutes. Remove from oven and let set for 5-10 minutes.
What peanut butter should I use?
I tested this recipe with natural peanut butter. Be sure to mix it thoroughly before using so that the oil is no longer puddled on top. You can probably use other nut butters, but I have not tried that!
Can I use other vegetables?
Yes! You can use broccolini, broccoli, cauliflower, spinach, or kale, to name a few. Zucchini would also be great, but since it is a more liquidy vegetable, I would cut down the broth by ½ cup.
How spicy is this dish?
The heat comes from the chili crisp alone, so adjust this ingredient to your liking. There are some variations that are spicier than others, and you can also choose how much or how little to add.
Rate this Recipe
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Baked Dumplings in a Peanut Sauce
Ingredients
- 1½ cups broth or water
- ⅔ cups natural peanut butter where the ingredients are just peanuts and maybe salt
- 3 garlic cloves minced
- 1 tablespoon soy sauce
- 2 teaspoons rice wine vinegar
- 2 cups broccoli florets or broccolini
- 14-20 frozen dumplings based on your baking dish size
- ¼ cup chopped cilantro for garnish
- ¼ cup sliced scallion greens for garnish
- 1 tablespoon sesame seeds for garnish
- 2-4 tablespoons chili crisp for garnish
Instructions
- Preheat the oven: Set your oven to 400°F.
- Make the peanut sauce: In a medium casserole dish or 3.5-quart oven-safe braiser, add in the broth/water, peanut butter, garlic, soy sauce, and rice wine vinegar. Whisk to combine, so that the peanut butter is mostly dissolved in the liquid.
- Nestle the dumplings: Arrange the frozen dumplings pinched-side down in the baking dish. Spoon some of the liquid over the top of each dumpling.
- Add the broccoli: Add the broccoli or broccolini florets, nestling them in between the dumplings. You can use your hands to rip the florets smaller if you'd like.
- Bake covered: Cover the dish tightly with a lid or foil and bake for 20 minutes, or until the dumplings are tender and cooked through. Remove from the oven and give the dish a stir. Let it sit uncovered for up to 5 minutes for the broth to thicken up.
- Garnish and serve: Remove from the oven. Finish with chili crisp, cilantro, scallions, and sesame seeds. Serve the baked dumplings in peanut sauce and enjoy.
Such an amazing twist for a family dinner meal
I think so too!
is 2 cups of water/broth correct? i made this in a 9×9 pyrex baking dish and the dumplings were absolutely SWIMMING in the liquid 🥲 idk if i did something wrong but this turned out very wet.
We resolved this via email and I have updated the recipe to reflect the feedback!
Yes same as mine. My dumplings are literally swimming in the broth.
I made this and I am thinking that has got to be a typo on the amount of soya sauce. possibly even the amount of broth? It seems like way too much of both.
Note: use a shallow dish. We only had a casserole dish and it took much longer to cook and the dumplings did not turn out as photoed. But aside from the Uber saltiness, it was a good recipe.
next time I would add more aromatics and spice into it