Make the satay sauce

Heat the oil in a small saucepan over medium heat.

Add the minced garlic, spring onion whites, chilli powder and curry powder.

Stir for around 1 minute, until the garlic is fragrant and the spices are toasted.

Add the satay base

Add the Jimmy's Satay Sauce and peanut butter.

Stir well until everything is combined and the peanut butter has melted into the spices.

Simmer the sauce

Pour in the coconut milk, soy sauce and brown sugar.

Whisk until smooth and fully combined.

Gradually add the water until the sauce reaches your preferred consistency.

Cook the sauce

Reduce the heat to low and let the sauce gently simmer for 5 minutes, stirring occasionally, until slightly thickened and glossy.

If the sauce becomes too thick, simply loosen it with another splash of water.

Taste and adjust the seasoning if needed.

Pan-fry the dumplings

While the sauce is simmering, heat a little oil in a large non-stick frying pan over medium-high heat.

Add the frozen dumplings in a single layer and cook for 2–3 minutes, or until the bottoms are golden and crispy.

Carefully add around ¼ cup water to the pan and immediately cover with a lid.

Steam for around 5–7 minutes, or according to the dumpling packet instructions, until the filling is cooked through.

Remove the lid and allow any remaining water to evaporate. Continue cooking for another minute or two until the bottoms are extra crispy.

Serve

Spoon a generous amount of the warm satay sauce onto a plate or shallow bowl.

Arrange the crispy dumplings on top, then finish with fresh coriander, sesame seeds, sliced spring onion greens and a drizzle of chilli oil.