This Viral Baked Peanut Satay Gyoza Dumplings is the ultimate comfort food – creamy, nutty, and packed with flavour. It’s a one-dish wonder where frozen gyoza, veggies, and a rich peanut-sesame sauce come together in the oven with minimal fuss.
If you love this gyoza recipe you’ll love my red curry gyoza bake (also in one pan) or my gyoza buddha bowl.
I love this dish because it feels indulgent but is secretly simple. The peanut-sesame sauce is rich and creamy, coating every bite with a satay-like flavour that makes it instantly addictive. By baking everything in one dish, there’s no need for juggling pans on the stove – just whisk, layer, and bake. The frozen gyoza cook perfectly in the sauce, absorbing flavour while staying tender, and the fresh vegetables add crunch and brightness. It’s adaptable too – you can use whatever veggies you have in the fridge, and it always works. The toppings of chilli oil, peanuts, and lime cut through the richness and make it pop with freshness. Best of all, it’s a complete meal – carbs, protein, veg, and sauce – all done in under an hour with minimal washing up. This is exactly the kind of recipe I come back to when I want comfort food that doesn’t feel heavy.
Main Ingredients & Why We Use Them
- Peanut Butter – Creates a rich, nutty base for the sauce, giving it creaminess and depth.
- Coconut Milk – Adds silky texture and a subtle sweetness that balances the chilli and soy.
- Vegetable Stock – Keeps the sauce from being too heavy while boosting savoury flavour.
- Soy Sauce – Adds saltiness and umami to round out the sauce.
- Rice Vinegar – A little acidity to balance the richness of the peanuts and coconut.
- Brown Sugar – Sweetens and enhances the nutty, savoury notes.
- Sesame Oil – Adds toasty, nutty aroma that’s signature in Asian-inspired dishes.
- Garlic & Ginger – Essential aromatics for freshness and depth.
- Chilli Paste/Red Curry Paste – Brings heat and vibrancy; easily adjusted to your spice preference.
- Lime Juice – Adds brightness and a zingy citrus finish.
- Bok Choy – Provides freshness, crunch, and colour.
- Capsicum – Sweet and crisp, balancing the creaminess of the sauce.
- Snow Peas – Add crunch and lightness to balance the richness.
- Frozen Gyoza – The star protein element, made easy with freezer convenience.
- Coriander – Fresh, herby topping to lighten the dish.
- Chilli Oil – For extra heat and richness at the end.
- Sesame Seeds & Peanuts – Crunchy toppings for texture and flavour contrast.
- Lime Wedges – A fresh squeeze of acidity to tie everything together.
Baked Satay Gyoza Ingredients
How to Make It
Making this baked dumpling dish is so easy. You whisk the peanut-sesame sauce directly in the baking dish, scatter in your veggies, then nestle in the frozen gyoza on top. Cover it tightly and bake until the gyoza are cooked through and the sauce is bubbling. A quick blast under the grill gives the dumplings golden tops. Add the toppings – chilli oil, coriander, sesame, and lime – and you’re ready to eat.
Variations and Substitutes
You can use almond butter instead of peanut butter for a twist. Add broccoli, zucchini, or mushrooms if you want more vegetables. If you’re gluten-free, swap soy sauce for tamari and choose gluten-free gyoza. For extra protein, stir through edamame before baking.
Equipment
This recipe only needs a medium–large baking dish, a whisk, and some foil to cover the dish while baking. A grill function in the oven is optional but great for crisping the dumpling tops. Because everything is baked in one dish, clean-up is minimal, which makes it even more appealing.
How to Serve It
Serve hot straight from the baking dish, making sure each portion has dumplings, vegetables, and plenty of sauce. Add extra chilli oil if you like it spicy, and pair it with steamed rice or noodles for a heartier meal.
How to Store It
Leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven with a splash of water to loosen the sauce. Freezing isn’t recommended as gyoza and coconut milk sauces can split when defrosted, but it’s so quick to make that fresh is best.
How to Make It
Viral Baked Peanut Satay Gyoza Dumplings
Ingredients
Peanut–Sesame Sauce
- ⅓ cup smooth peanut butter
- 270 mL coconut milk
- 200 mL vegetable stock
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar 1 tbsp
- 2 teaspoon sesame oil
- 2 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 2 teaspoon chilli paste or red curry paste
- 1 tablespoon lime juice
- 1 teaspoon lemongrass paste optional
Veg + Dumplings
- 2 bunches bok choy chopped (stems removed)
- 1 yellow capsicum thinly sliced
- Snow peas 150 g trimmed
- 14 vegetable gyoza frozen
Toppings
- 2 tablespoon fresh coriander chopped
- ½ tablespoon sesame seeds
- 2 tablespoon crushed roasted peanuts
- lime wedges to serve
Optional dressing
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoon canola oil
- 1 teaspoon sesame oil
- ½ teaspoon brown sugar
Instructions
Prepare Oven
- Heat oven to 200°C. Use a large baking dish.
Make the sauce in the dish
- Whisk peanut butter, coconut milk, veggie stock, soy, rice vinegar, brown sugar, sesame oil, garlic, ginger, curry/chilli paste, and lime juice until smooth. Add lemongrass paste if using.
Add veg and gyoza
- Scatter bok choy leaves, capsicum, and bean sprouts into the sauce and stir to coat. Nestle frozen gyoza on top in a single layer. Spoon in the sauce over the top. Cover tightly with foil.
Bake
- Bake covered for 20 minutes. Remove foil and bake for 5 minutes more until gyoza are cooked through and the sauce is bubbling. For lightly crisped tops, switch to grill and place the tray at the top of the oven for 2–3 minutes at the end.
Finish
- Rest 2 minutes. Drizzle the optional dressing (whisked) if you like brightness. Top with coriander, chilli oil, sesame seeds, crushed peanuts, and serve with lime wedges.
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