FRIED PORK DUMPLING + KIMCHI NACHOS

YES, I WANT TO CALL IT MOJO.  NOT SAUCE.  MOJO.

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Ooops, am I too late?  Have you already laid out your master game-plan for this sunday, unregrettably I hope, from this really awesome list I put together?  And now you could really kick yourself (or just kick me…)?

Well, that’s the thing about braving a crazy idea.  It needs to overcome a bit of hesitation-lag.  A crazily messy ideas like this that leads to moments of me staring at the final photographs, and doesn’t know what the hell I’m looking at.  An idea that I hallucinated about on Tuesday, doubted on Wednesday, gave up on Thursday, then on Friday… I thought, fuck it.  Life is too short – especially when it involves pork – not to make me a deep fried pork dumpling nachos, with kimchi salsa and gochujang and sour cream nacho-mojo (yes, I want to call it mojo, not sauce, mojo).  So here we are.  Kicking ourselves.

I know we are short on time, so I’ll spare the pornographic description that I usually paint you, and jump straight to the points.  Crispy blistered doughs with salty fish-saucy pork fillings.  Spicy, garlicky and crunchy kimchi salsa over a blanket of melted cheese.  Then in a finale-squirt of spicy, tangy and creamy gochujang nacho-mojo.  Here listen, I don’t call stuff mojo for nothin’ al’right?

So we still got a couple days.  Let’s get to it.

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Serves:  6 people

OK, I assume the first thing most of you would be tempted to think is, can I use store-bought frozen pork dumplings instead of  making my own?  Well, I tried that.  Besides not having the more flat chips-like shape which I’m very fond of, I found that frozen dumplings often have cracks on the wrappers, which will leak juice during frying that leads to splatters.  Also, they don’t get as puffy and blistered as fresh dumplings.  So here’s what I suggest, if you can, buy freshly made dumplings that aren’t frozen as the first choice of substitute.  If you absolutely must use frozen, leave them on the counter for 20 min to thaw first before frying, and watch out for splatters.

Then of course, this kimchi salsa… and this gochujang nacho sauce… guys, plain old boring tortilla chips will likee, too.

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Print
FRIED PORK DUMPLING AND KIMCHI NACHO

Serving Size: 4~6 ppl

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.
https://ladyandpups.com/2015/01/31/fried-pork-dumpling-kimchi-nachos/
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41 responses to “FRIED PORK DUMPLING + KIMCHI NACHOS”

  4. Holy fuck. Yes.
    I’ve already got your spicy miso ramen planned for next week, so I’ll be considering these for the week after… unless I cave and make them sooner.

    Reply

  20. Really? I’m going to be stuck in my kitchen all day now. I don’t even watch football but I will if it gives me an excuse to make this dish!

    Reply

  29. So… These are AMAZING! We are gluten-free and I couldn’t find gluten-free dumpling wrappers so I made the filling with as directed but just browned it in a pan and put it all over blue corn tortilla chips! Even my husband who is shy about trying new things and my brother who is visiting and doesn’t normally eat outside of his comfort zone bothered them too! These are a definite hot and will be made many times.

    Reply

  30. Oh, and I aso used habanero jelly in place of the Korean chili paste bc it seemed close enough and it is what I had in my fridge already… Seriously SO good… Thanks for the recipe!

    Reply

  31. Ok, I’m not sure who is crazier, you for creating insane recipes like this, or me for jumping in and trying it. Having eaten it, I say WHO CARES. Please keep the crazy coming!!!!!

    Reply

  32. I just tried out your recipe and it is absolutely incredible. I was really hesitant about using cheese, since it is rarely used in East Asian cuisine. I didn’t think the gochujang and the fish sauce would go well with the gouda and cheddar, and I was so wrong! I followed your wonderful recipe and held back my reservations. In return, I had one of the most flavorful mouthgasms ever. Everything, the juiciness of the pork filling, the satisfying crunchiness of the wrappers, the smooth creamy texture of the mojo, and the bubbly goodness of the melted cheese all combined, just wow. I loved it. My friends loved it. I will definitely make this over and over again. Just had to come back and say thank you for this recipe! Truly delicious.

    Reply

  33. Why no Korean-Mexican fusion spot I’ve been to has done something like this, I don’t know. I will be destroying a plate of these sooner than later.

    Reply

  35. i just stumbled across your blog from ‘the cooking of joy’. i feel like i have a soul mate in shanghai, i love everything about this blog.

    Reply

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