Crispy Oven-Baked Dumplings with Peanut Sauce
By Emma Collins
Prep
10 min
Cook
25 min
Total
35 min
Servings
4
Level
Easy
I use this recipe to make one 9x13 pan of dumplings to feed four people if I plan to eat some right away and have leftovers for later meals. I add frozen dumplings to a 9x13 pan and cover them with peanut sauce to flavor the pleats. This is a simple one-dish meal.
I cook dumplings in a rectangular ceramic dish in one layer. I add a few drops of toasted sesame oil to the tops and folds of the dumplings. I bake them in the middle oven rack until the dumplings sizzle and the wrapper edges are charred. I take the dumplings out of the oven when the wrapper shatters a little under a fork and the filling is hot.
Stir the sauce and add warm water, a little at a time, to get a consistency similar to gravy that will cover and run off dumplings. I like to pour sauce over hot dumplings in a pan to let sauce collect in the pan and around dumplings. I add toppings to the pan with save sauce and serve hot Thai chicken pieces.
For a bigger meal, serve other baked dishes with coconut chicken and rice or gochujang chicken. Serve crispy seaweed and tofu as an appetizer. I like to serve the baked dish at the table because it contains sauce between the dumplings.
Why this recipe works
- One 9x13 pan makes four servings. You can serve the same food for dinner one day and lunch or another meal the following day.
- The sauce can be prepared while the oven runs. The sauce can be served with the dumplings when they are still hot.
- Frozen pleated dumplings save you the step of making dumpling wrappers if you plan to serve cooked dumplings.
- A ceramic baking dish helps keep dumplings together so the sauce will pool in the folds.
- High oven temperature browns folded edges while the filling stays hot inside.
Ingredients
- •cooking spray (or neutral oil, for greasing the baking dish)
- •2 lbs frozen pleated dumplings (900 g; pork, chicken, or vegetable)
- •2 tbsp toasted sesame oil (30 ml; for brushing)
- •½ cup creamy peanut butter (120 ml)
- •2 tbsp soy sauce (30 ml)
- •2 tbsp chili crisp or chili oil (30 ml)
- •1 tbsp rice vinegar (15 ml)
- •¼ cup warm water (60 ml)
- •½ cup green scallions (50 g, chopped)
- •2 tbsp white sesame seeds (18 g)
- •¼ cup roasted peanuts (35 g, crushed)
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Grease a rectangular white ceramic baking dish with cooking spray or neutral oil.
- 3
Arrange the frozen pleated dumplings tightly packed in the baking dish.
- 4
Brush the tops and pleated edges generously with the toasted sesame oil.
- 5
Bake on the middle rack for 20 to 25 minutes, until the dumplings sizzle and the edges are slightly charred, golden-brown, and blistered.
- 6
Whisk the peanut butter, soy sauce, chili crisp or chili oil, and rice vinegar together in a medium bowl until combined.
- 7
Slowly pour in the warm water while whisking continuously, until the sauce is thick and able to drizzle.
- 8
Drizzle the peanut sauce over the hot dumplings, letting it pool in the gaps.
- 9
Top with the chopped green scallions, white sesame seeds, and crushed roasted peanuts. Serve hot.
FAQ
Nutrition (per serving)
Calories
580
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