Oven-baked dumplings are a lighter, fuss-free twist on a takeout classic — crisp on the outside, tender inside, and all covered in a creamy peanut sauce that sings. I’ve baked these dozens of times for weeknight dinners and parties; they hold up better than pan-fried dumplings and pair beautifully with a sweet-spicy peanut dip inspired by satay sauces. For a shortcut, I often start with store-made wrappers and focus on technique so they come out consistently crisp.
Why Make This Recipe
- Crispy texture without deep frying makes it healthier and easier to clean up.
- The peanut sauce adds protein and satisfying umami that kids and adults love.
- Oven baking lets you cook a big batch at once — great for feeding a crowd.
- It’s versatile: change the filling to meat, tofu, or veggies for any diet.
- I love this recipe because it stays crisp longer than boiled or pan-fried versions, so guests can graze without rushed serving; it’s also an easy make-ahead option.
I riff on the peanut sauce from an easy Thai peanut sauce I tested alongside these dumplings.
Recipe Overview
Prep time: 25 minutes (including filling)
Cook time: 14–18 minutes at 400°F (200°C)
Total time: 40 minutes
Servings: 4 as a main, 8 as an appetizer (about 24–30 dumplings)
Difficulty: Easy — requires basic folding and a baking sheet
Method: Assemble dumplings, brush with oil, and bake on a parchment-lined sheet until golden; serve with a warm peanut dipping sauce
My Experience Making This Recipe
The first few times I baked dumplings the bottoms stayed pale, so I adjusted to a hotter oven (400°F) and a single-layer spacing to get even browning. I also learned that a light oil brush and a convection setting (if available) give a reliably crisp exterior.
How to Make Oven-Baked Dumplings with Peanut Sauce
Start by making the filling: use about 1 lb (450 g) ground chicken or pork, 2 cups finely shredded cabbage, 2 green onions, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp grated ginger, and 1 tsp cornstarch to bind. Spoon about 1 teaspoon of filling into each 3–4-inch wrapper, wet the edge with water, and fold into half-moons or pleated purses. Arrange dumplings on a parchment-lined baking sheet, brush lightly with neutral oil, and bake at 400°F (200°C) for 14–18 minutes until golden and cooked through. For the peanut sauce, whisk 1/2 cup creamy peanut butter, 2 tbsp soy sauce, 2 tbsp honey or maple syrup, 1 tbsp rice vinegar or lime juice, 1 tsp sesame oil, 1 clove minced garlic, and 1/4–1/2 cup warm water to thin; adjust for taste.
Expert Tips for Success
- Use chilled filling: cold filling sticks to the wrapper better and helps maintain shape while you work.
- Don’t overcrowd the pan: give each dumpling 1/2 inch of space so hot air circulates and they crisp evenly.
- Brush with oil, don’t drench: about 1 tsp oil per 12 dumplings is enough to brown without greasiness.
- For a saucier, slightly thicker dip, follow techniques from this tested chicken satay with Thai peanut sauce to balance acidity and sweetness.
- If using a convection oven, lower the temp by 25°F (about 15°C) and check 2–3 minutes earlier.
How to Serve Oven-Baked Dumplings with Peanut Sauce
- Serve as an appetizer with toothpicks and a small bowl of warm peanut sauce for dipping.
- Make a main meal by plating over steamed jasmine rice and a quick cucumber salad.
- Add fresh herbs (cilantro, Thai basil) and chopped peanuts on top for texture and color.
- Pair on a party board with other bites like oven-baked brie with cranberry sauce for a crowd-pleasing mix of savory and sweet.
Storage and Reheating Guide
Store leftover baked dumplings in an airtight container in the refrigerator for up to 3 days; layer with parchment to prevent sticking. Freeze on a sheet tray until solid (about 1 hour), then transfer to a resealable freezer bag for up to 2 months. Reheat from refrigerated: preheat oven to 350°F (175°C) and bake 8–10 minutes until hot and crisp. From frozen, bake at 375°F (190°C) for 12–16 minutes. Microwave will heat quickly but make them soft — re-crisp in a 400°F (200°C) oven for 3–5 minutes if needed.
Recipe Variations
- Gluten-free: use gluten-free dumpling wrappers or rice paper wrappers and tamari instead of soy sauce.
- Vegetarian/vegan: swap the meat for firm tofu crumbles and add shiitake mushrooms for umami; use maple syrup instead of honey.
- Spicy: mix 1 tsp sambal oelek into the peanut sauce or add chili oil to the finished dumplings.
- Party platter swap: include these dumplings with other warm bites like baked brie for holiday boards for variety and contrast.
Nutritional Highlights
- Good source of protein from meat or tofu and healthy fats from peanut butter.
- Baking cuts overall fat compared with frying, lowering calories per serving.
- Allergen note: contains peanuts and, unless substituted, gluten and soy; label clearly for guests and offer alternatives.
Portion guidance: plan 6–8 dumplings per adult as part of a main course or 3–4 as an appetizer.
Troubleshooting Common Issues
- Soggy bottoms: raise oven temp to 400°F and avoid overcrowding; use parchment with a light oil coat.
- Wrappers tearing: don’t overfill and make sure wrapper edges are moistened for a tight seal.
- Sauce too thin: whisk in 1–2 tsp cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and warm gently until thickened, or add more peanut butter for body.
Frequently Asked Questions
Q: Can I bake frozen dumplings straight from the freezer?
A: Yes — bake frozen dumplings at 375°F (190°C) for 12–16 minutes, turning once halfway through for even browning. No need to thaw first, but add a few extra minutes if they’re very large.
Q: How do I keep dumplings from sticking to the pan?
A: Line the pan with parchment or a silicone mat and brush a light coating of oil. Space dumplings at least 1/4–1/2 inch apart so they don’t fuse as they heat.
Q: What’s the best filling ratio for juicy, not greasy dumplings?
A: For meat fillings, aim for about 75% protein to 25% vegetable by volume (for example, 1 lb meat to ~2 cups finely shredded veg). The vegetables release moisture during cooking without making the mixture runny.
Q: Can I make the peanut sauce ahead and store it?
A: Yes — store the sauce in a sealed jar in the fridge for up to 5 days. Stir well before serving; if it thickens, whisk in warm water or a little hot water to loosen it to dipping consistency.
Oven-Baked Dumplings with Peanut Sauce
- Total Time: 43 minutes
- Yield: 4 servings as main, 8 servings as appetizer 1x
- Diet: Gluten-Free (if using gluten-free wrappers), Vegetarian (with tofu)
Description
Crisp on the outside and tender inside, these oven-baked dumplings are a healthier twist on a classic takeout dish, served with a delicious creamy peanut sauce.
Ingredients
- 1 lb (450 g) ground chicken or pork
- 2 cups finely shredded cabbage
- 2 green onions, chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tsp cornstarch
- 24–30 dumpling wrappers (3–4 inches each)
- Neutral oil for brushing
- 1/2 cup creamy peanut butter
- 2 tbsp soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar or lime juice
- 1 tsp sesame oil
- 1 clove minced garlic
- 1/4–1/2 cup warm water (to thin)
Instructions
- In a mixing bowl, combine ground meat, cabbage, green onions, soy sauce, sesame oil, grated ginger, and cornstarch.
- Spoon about 1 teaspoon of filling into each dumpling wrapper, wet the edge with water, and fold to seal.
- Arrange the dumplings on a parchment-lined baking sheet, leaving space between each.
- Brush the tops with a light coating of neutral oil.
- Bake in a preheated oven at 400°F (200°C) for 14–18 minutes, or until golden and cooked through.
- For the peanut sauce, whisk together peanut butter, soy sauce, honey or maple syrup, rice vinegar or lime juice, sesame oil, minced garlic, and warm water until smooth. Adjust the consistency to taste.
Notes
For a crispier texture, use a convection oven and space dumplings 1/2 inch apart. Cold filling helps maintain dumpling shape.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg