Satay Cheese Bites with Peanut Dip
Olga's Kitchen · Party snacks
These little pastry parcels pair mild Gouda with a warm peanut dip. Crisp outside and cheesy inside, they are a playful snack for sharing. This version wraps the cheese before cooking to help keep it inside each bite.
Serves: 16 bites
Prep: 20 min · Cook: 15 min
The cheese makes it
Ingredients
For 16 bites. Remove wax, rind or inedible casing before grating cheese. Cup measurements are approximate; use the weights for best consistency.
- 160 g (5.6 oz) Baby Gouda Natural, cut into 16 cubes
- 8 square spring-roll wrappers, about 20 cm (8 inches), halved into rectangles
- 1 tbsp flour mixed with 1½ tbsp water, for sealing
- 1 tbsp neutral oil, for brushing; extra for the pan method
- 60 g (¼ cup) smooth peanut butter
- 80 ml (⅓ cup) coconut milk
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- ½ tsp ground ginger
- Chili sauce, to taste; water to thin
How to make it
- Mix the satay dip. Warm peanut butter, coconut milk, soy sauce, lime juice, sugar and ginger in a small saucepan over low heat. Stir smooth, adding water a tablespoon at a time until dippable. Add chili sauce to taste.
- Wrap the cheese. Place a cheese cube near a short end of each wrapper rectangle. Fold in the sides, roll tightly and seal with flour paste. Keep unused wrappers covered so they stay flexible.
- Air-fry. Brush all sides lightly with oil. Arrange seam-side down in a single layer in a preheated air fryer at 180°C (355°F). Cook for 6–9 minutes, turning carefully halfway, until golden. Work in batches and remove any bite that starts to leak.
- Or pan-fry. Alternatively, heat a thin layer of oil over medium heat. Cook the parcels seam-side down first, then turn until golden on all sides, about 4–6 minutes total.
- Serve. Rest for 2 minutes and serve with warm peanut dip on the side.
Allergen notes: Milk, peanuts, wheat and soy. Check wrapper and sauce labels.
Bring the cheese to your kitchen
Shop Baby Gouda Natural to make this recipe at home.