Description
Crispy oven-baked dumplings served with a luscious, nutty peanut dipping sauce — a healthier take on the traditional fried version. These golden bites are packed with flavor, featuring a savory filling and a creamy, tangy sauce for dipping or drizzling.
Ingredients
- 1 package (30 count) dumpling or wonton wrappers
- 1/2 lb ground chicken or pork
- 1 cup finely chopped cabbage
- 1/4 cup shredded carrots
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for brushing)
- For the Peanut Sauce:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1–2 tablespoons warm water (to thin)
- 1/2 teaspoon sriracha or chili paste (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, cabbage, carrots, green onions, garlic, soy sauce, sesame oil, ginger, and black pepper. Mix until well combined.
- Place about 1 teaspoon of filling in the center of each wrapper. Moisten the edges with water, fold in half, and press to seal tightly.
- Arrange dumplings on the baking sheet and brush lightly with olive oil.
- Bake for 12–15 minutes, flipping halfway, until golden brown and crisp.
- Meanwhile, make the peanut sauce: whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha (if using), and enough warm water to reach your desired consistency.
- Serve dumplings hot with peanut sauce for dipping or drizzling.
Notes
- For extra crispiness, bake dumplings on a wire rack placed over a baking sheet.
- Vegetarian option: use tofu or mushrooms instead of meat.
- Peanut sauce can be made ahead and stored in the fridge for up to 5 days.
- Serve with steamed rice or salad for a full meal.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Asian Fusion