Ingredients
- 3 tablespoons peanut butter (chunky or smooth)
- 2 tablespoons soy sauce, plus more for serving
- 1 cup hot water
- 1 tablespoon chili oil or the oil from a jar of chili crisp, plus more for serving
- 1 cup packed baby spinach or arugula
- 14 to 16 frozen dumplings
- Thinly sliced scallion for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a resealable jar, combine peanut butter, soy sauce, hot water, and chili oil. Shake vigorously until the mixture is smooth and well blended.
- Pour the sauce into a 9×13-inch baking dish and evenly sprinkle the spinach or arugula on top.
- Arrange the frozen dumplings over the spinach, leaving space between them.
- Cover the dish with foil and bake for 15 minutes.
- Remove the foil and bake uncovered for an additional 5 to 10 minutes, until the dumplings are hot throughout and slightly crispy on top, and the sauce has thickened.
- Remove from oven and stir the sauce to coat the dumplings. If the sauce is too thick, stir in 1–2 tablespoons of hot water. If it’s too thin, bake for another 3–5 minutes.
- Garnish with additional chili crisp and sliced scallions if desired. Serve immediately.
Notes
- Double the recipe for larger groups by using two 9×13-inch dishes or a large rimmed baking sheet.
- Best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave until dumplings are hot throughout.
- You can substitute baby spinach with arugula for a peppery twist.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 0mg
