Satay Dumpling Dump & Bake
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
When dinner needs to be low effort but high reward, this Satay Dumpling Dump & Bake has your back. Dumplings are baked in a creamy, peanutty satay sauce until soft, saucy, and just a little golden around the edges. Finished with crunchy brocco...
Ingredients
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1 can coconut milk
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1 cup chicken stock
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3 Tbsp Satay Swift
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½ cup Wok Sauce
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20 dumplings (your favourite flavour or brand)
To garnish
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½ head broccoli, cut into florets
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Hot Nuts, to taste
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Crack Crunch, to taste
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Spring onion, sliced
Directions
Preheat the oven to 180°C fan bake.
Add the coconut milk, chicken stock, Satay Swift, and Wok Sauce to a casserole dish or baking tray. Whisk until well combined.
Add the dumplings and gently shuffle them around so they are mostly submerged in the sauce.
Optional: Spoon over a few teaspoons of Hot Nuts oil for a little extra heat and flavour.
Bake for 20–25 minutes, or until the dumplings are soft and starting to turn lightly golden.
While the dumplings are baking, cut the broccoli into small florets and place in a heatproof bowl. Cover with boiling water and leave for 5 minutes, or until slightly tender. Drain well.
Serve the dumplings straight from the dish and top with the broccoli, spring onion, Crack Crunch, a drizzle of Hot Nuts, and any extra garnishes you fancy.
