FRIED PORK DUMPLING + KIMCHI NACHOS

Ingredients

PORK DUMPLINGS:
• 60 Chinese dumpling wrappers
• 8 oz (230 grams) fatty ground pork
• 1/4 cup (20 grams) finely diced scallions
• 2 tsp fish sauce
• 2 tsp toasted sesame oil
• 1 tsp grated ginger
• 1/2 tsp cornstarch
• 1/2 tsp ground white pepper
• Vegetable oil for frying
GOCHUJANG NACHO MOJO:
• 3 tbsp (55 grams) sour cream
• 2 tbsp (50 grams) gochujang/Korean chili paste
• 3/4 tsp rice vinegar
• 1/4 tsp honey
• 1/4 tsp freshly ground black pepper
• 1 tbsp kimchi juice to thin out, if needed
KIMCHI SALSA TOPPING:
• 1 1/2 cup (250 grams) kimchi without juice, finely diced
• 2 shallot, finely minced
• 1 medium-size tomato
• 1/2 cup (40 grams) diced scallion, green parts only
• 1/4 cup chopped cilantro
TO FINISH:
• Shredded gouda cheese and cheddar cheese to your heart's content

Instructions

1. TO MAKE THE FRIED PORK DUMPLINGS: Evenly mix fatty ground pork, finely diced scallions, fish sauce, toasted sesame oil, grated ginger, cornstarch and ground white pepper. Put about 2 tsp of the pork-filling in the center of a dumpling wrapper, then wet the edges with a bit of water. Place another dumpling wrapper over the top, and seal the edges tightly. Repeat until you're done with all the dumplings. Can be done the night before (Keep the dumpings well floured and plastic-wrapped in the fridge. Do not freeze or the wrapper might crack).
2. Add enough vegetable oil in a frying-pot until it reaches 2" deep. Set over medium-high heat until the oil reaches 330F/165C, or until it bubbles up quickly around the edges of an inserted wooden chopstick. Without crowding the pot, fry the dumpling for about 2 min on each sides, until puffed and golden browned. Let drain over a baking-rack, and repeat with the rest. You can fry the dumpling up to 1 hour before serving.
3. TO MAKE THE GOCHUJANG MOJO : Evenly mix sour cream, gochujang/Korean chili paste, rice vinegar, honey and freshly ground black pepper together. If the sauce is too thick, thin it out with a bit of kimchi juice. Set aside.
4. TO MAKE THE KIMCHI SALSA: Halve the tomato and squeeze out any excess juice, then finely dice. Mix it with the finely diced kimchi (without juice), minced shallot, diced scallion and chopped cilantro. Set aside.
5. TO PUT IT TOGETHER: Preheat the oven on 450F/230C. Layer fried pork dumplings and generous amount of shredded cheese on an oven-proof serving-platter (I wouldn't do more than 2 layers). Bake in the oven until the cheese has full melted and bubbly. Top it with the kimchi salsa, and squeeze the gochujang nacho mojo all over (I put it in a small plastic bag with a small cut-out hole). Serve immediately.