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Preheat the oven to 400°F. Add the peanut butter, soy sauce, water, and chili oil to a resealable jar and shake vigorously until smooth.
Pour the sauce into a 9x13-inch baking dish and sprinkle the spinach over. Place the dumplings on top, leaving some room between them to allow them to cook properly. Cover with foil and bake for 15 minutes. Remove the foil and bake for 5 to 10 minutes longer or until the dumplings are hot all the way through and crispy on top, and the sauce has thickened a bit.
Remove from the oven and use a spoon to stir the sauce well and coat the dumplings. If the sauce is not thick enough for your preference, bake for another 3 to 5 minutes; if it’s too thick, add a tablespoon or two of hot water to thin it out. Garnish as desired with more chili crisp and chopped scallion. Serve immediately. While this dumpling bake is best eaten the day it’s made, leftovers will keep refrigerated in an airtight container for up to 3 days. Reheat in the microwave until the dumplings are hot all the way through. Love the recipe? Leave us stars and a comment below!