Satay Dumpling Dump & Bake
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
- 1 can coconut milk
- 1 cup chicken stock
- 3 Tbsp Satay Swift
- ½ cup Wok Sauce
- 20 dumplings (your favourite flavour or brand)
To garnish
- ½ head broccoli, cut into florets
- Hot Nuts, to taste
- Crack Crunch, to taste
- 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.
