On busy days, I always look for recipes that feel comforting but don’t require much effort. This oven-baked dumplings with peanut sauce dish is one I come back to again and again. I love how everything bakes together in one dish, creating a rich, creamy sauce and tender dumplings with barely any hands-on time.
Why You’ll Love This Recipe
I enjoy this recipe because it is simple, reliable, and full of flavor. I can rely on frozen dumplings to save time while still ending up with a meal that feels homemade. The peanut sauce turns thick and glossy in the oven, coating every bite beautifully. I also like how easy it is to customize with vegetables or spice depending on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
14–20 frozen dumplings
2 cups broccoli florets, cut into small pieces
2 cups broth or water
⅔ cup creamy peanut butter
3 garlic cloves, minced
4 tablespoons soy sauce
2 teaspoons rice vinegar
¼ cup sliced green onions
¼ cup chopped fresh cilantro
1 tablespoon sesame seeds
2–4 tablespoons chili crisp (optional)
Directions
I begin by preheating my oven to 400°F (200°C) and lightly greasing a medium casserole dish. In the dish, I pour in the broth and add the peanut butter, minced garlic, soy sauce, and rice vinegar. I whisk everything together until the sauce is mostly smooth.
Next, I place the frozen dumplings flat-side down directly into the sauce. I spoon some of the sauce over each dumpling so they are nicely coated. After that, I arrange the broccoli florets around the dumplings, making sure they sit partially in the sauce.
I cover the dish with foil or a lid and bake it for 20 minutes. Once done, I remove the cover and gently stir the sauce. I let it sit uncovered in the oven for another 5 minutes so the sauce thickens slightly. Before serving, I sprinkle the green onions, cilantro, sesame seeds, and chili crisp on top.
Servings And Timing
I usually get about 4 servings from this recipe. Prep time takes around 10 minutes, and baking time is about 25 minutes, making the total time approximately 35 minutes.
Variations
When I want extra protein, I add cooked chicken, shrimp, or tofu before baking. Sometimes I swap the broccoli for vegetables like bell peppers, snap peas, or zucchini. For more heat, I stir a little chili sauce into the peanut mixture. If I need a nut-free version, I replace the peanut butter with sunflower seed butter.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to three days. To reheat, I prefer warming the dish in the oven so the dumplings stay tender, though reheating in the microwave also works if I’m short on time.
FAQs
Can I prepare the sauce ahead of time?
I often make the sauce a day in advance and keep it in the fridge. When I’m ready to cook, I simply mix it with the broth and continue with the recipe.
Do the dumplings need to be frozen?
I always use dumplings straight from the freezer because they cook evenly and hold their shape better in the oven.
Can I freeze leftovers?
I let the dish cool completely, then freeze it in a freezer-safe container. I thaw it overnight in the fridge before reheating.
What vegetables work best in this recipe?
I find that broccoli, bell peppers, snap peas, and carrots all work very well because they hold up nicely during baking.
How do I keep the sauce from getting too thick?
If the sauce thickens too much, I simply stir in a splash of warm broth or water before serving.
Conclusion
This oven-baked dumplings with peanut sauce recipe is one I rely on when I want something comforting without spending too much time cooking. I love how flavorful and flexible it is, and how easily it turns simple ingredients into a satisfying meal. It has become a dependable favorite in my kitchen, especially on busy nights.
Oven-Baked Dumplings with Peanut Sauce is a quick, comforting dish featuring frozen dumplings and vegetables baked in a rich, creamy peanut sauce. It’s an easy, hands-off meal perfect for weeknights and endlessly customizable.
Ingredients
14–20 frozen dumplings
2 cups broccoli florets, cut into small pieces
2 cups broth or water
⅔ cup creamy peanut butter
3 garlic cloves, minced
4 tablespoons soy sauce
2 teaspoons rice vinegar
¼ cup sliced green onions
¼ cup chopped fresh cilantro
1 tablespoon sesame seeds
2–4 tablespoons chili crisp (optional)
Instructions
Preheat oven to 400°F (200°C) and lightly grease a medium casserole dish.
In the dish, whisk together broth, peanut butter, minced garlic, soy sauce, and rice vinegar until mostly smooth.
Arrange frozen dumplings flat-side down into the sauce. Spoon some sauce over each dumpling to coat.
Scatter broccoli florets around the dumplings so they sit partially in the sauce.
Cover the dish with foil or a lid and bake for 20 minutes.
Remove cover, gently stir the sauce, and bake uncovered for another 5 minutes to thicken slightly.
Top with green onions, cilantro, sesame seeds, and chili crisp before serving.
Notes
Use dumplings straight from the freezer for best texture.
Add cooked chicken, shrimp, or tofu for extra protein.
Swap broccoli for other veggies like bell peppers or snap peas.
For a nut-free version, use sunflower seed butter instead of peanut butter.
Thin the sauce with warm broth or water if it gets too thick after baking.
