Whisk together the coconut milk, soy sauce, sesame oil, and chili crunch right in a 9x13 baking dish.
Add your frozen dumplings, spoon some sauce over the tops, and finish with a little extra chili crunch.
Bake at 400°F for about 30 minutes, until everything is bubbling, the dumplings are cooked through, and the tops are starting to crisp.
Serve over steamed rice.
