Two ridiculously easy versions. Same basic idea. Completely different flavor.

Frozen dumplings are doing most of the work here, which is exactly the kind of dinner I can get behind. In the video, I made the Pampered Chef coconut version and then showed how easy it is to take the same one-pan idea in a totally different direction with a creamy peanut-chili sauce.

Watch Me Make It

Recipe Inspiration

Version 1: Thai-Style Coconut Dumpling Bake

This is the Pampered Chef version: five main ingredients, one pan, and very little actual effort.

Ingredients

• 5 oz. fresh spinach
• 1 bag (24 oz.) frozen dumplings or pot stickers
• 2 cans (13.5 oz. each) unsweetened coconut milk
• 1 pkg. Thai-Style Coconut Soup Mix
• 2 Tbsp. soy sauce
• Optional toppings: chopped cilantro, peanuts, green onions, or Crunchy Garlic Crisp Seasoning Mix

Instructions

1.  Preheat the oven to 400°F. Spread the spinach evenly in the Fully Glazed Stone Rectangular Baker.

2.  Arrange the frozen dumplings over the spinach.

3.  Whisk the coconut milk, Thai-Style Coconut Soup Mix, and soy sauce together until combined. Pour the mixture evenly over the dumplings.

4.  Cover tightly with foil and bake for 40–45 minutes, until the sauce is bubbling and the dumplings are heated through.

5.  Remove from the oven and finish with any toppings you like.

Version 2: Peanut-Chili Dumpling Bake

Same frozen-dumpling shortcut, but this time the sauce is creamy, savory, nutty, and as spicy as you decide to make it.

Ingredients

• 3 Tbsp. peanut butter, chunky or smooth
• 2 Tbsp. soy sauce, plus more for serving
• 1 cup hot water
• 1 Tbsp. chili oil or oil from a jar of chili crisp, plus more for serving
• 1 cup packed baby spinach or arugula
• 14–16 frozen dumplings
• Thinly sliced scallion, optional, for serving

Instructions

1.  Preheat the oven to 400°F.

2.  Add the peanut butter, soy sauce, hot water, and chili oil to a resealable jar. Seal it well and shake vigorously until the sauce is smooth. No jar? Whisk everything together in a bowl instead.

3.  Pour the sauce into the 9” x 13” Pan With Lid and scatter the spinach or arugula over the sauce.

4.  Arrange the frozen dumplings on top, leaving a little room between them so they cook evenly.

5.  Cover and bake for 15 minutes. Remove the cover and bake another 5–10 minutes, until the dumplings are hot all the way through and the tops have a little crispness.

6.  Stir the sauce around the dumplings before serving. If it seems too thick, loosen it with a tablespoon or two of hot water. If it is thinner than you want, give it another few minutes in the oven.

7.  Finish with extra chili oil or chili crisp, scallions, and soy sauce if you like.

Make It Your Own

This is exactly why I say a recipe is a guide and cooking is an art. The Pampered Chef version gives you a creamy coconut-lime base. The peanut version takes the same frozen-dumpling dinner idea in a completely different direction. Once you understand the method, you can play with it.

• Use pork, chicken, vegetable, or whatever frozen dumplings your family actually likes.
• Choose spinach or arugula for the peanut version.
• Adjust the chili oil or chili crisp to your heat preference.
• Top either version with whatever makes sense to you: green onions, cilantro, chopped peanuts, chili crisp, or a squeeze of lime.

Laura’s Tip

For the peanut sauce, the jar is the shortcut. Hot water helps loosen the peanut butter, and a good shake gets everything smooth without dirtying another mixing bowl. Just make sure that lid is on there like you mean it.