Say hello to the ULTIMATE cheesy snack: gooey gochujang-laced pizza pockets. They’re crispy on the outside, soft and oozy in the middle and are essentially a gorgeous mix between cheesy, spicy pan-fried dumplings and grilled cheese.
Anything with a hot, gooey, cheesy filling is always up my alley, and these GORGEOUS little bites, loaded with gochujang and sweet chilli, really are the ultimate snack.
My inspiration for them came from two places – having leftover gochujang sauce from making Korean fried chicken (that recipe is in my free e-book!) and an episode of Masterchef Australia (the best Masterchef, by far). In the episode, a contestant made ‘cheesy Korean fire pockets’ – essentially, minced chicken mixed with a gochujang sauce and cheese stuffed inside a simple dough and pan-fried until crispy.
In this recipe, I’ve skipped the minced chicken and created what may be my new favourite cheesy snack. You could use puff pastry or filo to make this even quicker, but the dough really is incredibly easy and uses just two ingredients (flour and water).
The recipe makes six pockets, but it’s easily doubled (or tripled, or quadrupled!) They make fab little party snacks and are particularly popular when you bring them out late in the evening!
The only thing that might be tricky to find is gochujang paste – but I’ve given some alternatives below, and everything else you probably already have!
- Mozzarella. Pre-grated is totally fine here. I like using mozzarella for the stretchy, gooey factor, but you could mix in some other cheeses if you like. I often will add 1/4 cup of a good strong cheddar, blue cheese, or Gruyere.
- Gochujang paste. This sweet, spicy, deeply savoury Korean fermented chilli paste is one of my most used ingredients and it pairs SO WELL with the cheese here. You’ll find it in the Asian food aisle of large grocery stores, and Asian supermarkets or you can pick it up from Amazon. If you can’t find it use another chilli sauce, like sriracha.
- Sweet chilli jam. Gochujang is strong, and pairing it with something sweet really helps to temper it without losing its signature flavour. I love using my sweet chilli jam, but you could use any sweet chilli sauce or honey.
- Cilantro (coriander). I know this is a divisive herb, so if you don’t like it, either leave it out and use an extra scallion, or replace it with mint, Thai basil or flat-leaf parsley.
And all you’ll need for the dough itself is plain flour, water and a little salt.
How to make them
Combine flour, salt and just boiled water in a bowl and mix into a shaggy dough. Knead a couple of times, then wrap in clingfilm and set aside. Mix your gochujang, sweet chilli, soy sauce, cilantro and scallions in a large bowl, then add the mozzarella and mix so that the cheese is well coated.
Divide your dough into 6 pieces, then roll out each piece into a small circle. Pile on a heaped spoonful of the cheesy mix, then fold and seal your pocket. This will get easier the more you do it, but essentially, you’re going to make little folds in the dough, working your way all the way around. The dough should stick to itself really easily, so even if it’s not perfect, as long as you seal the top it’ll be absolutely fine.
Press down on your sealed pocket to flatten it slightly, then set it aside and get ready to pan-fry.
Dip each pocket in a little water in a bowl, then into the sesame seeds in a separate bowl, to create your sesame crust. Drizzle olive oil into a large, non-stick pan over medium-high heat, then place the pockets onto the pan. Depending on the size of your pan, you may need to do this in batches. Pan fry for 3 – 4 minutes on each side, until golden brown and crispy.
Serve with more sweet chilli jam on the side and enjoy!
Got a question?
You can assemble the pockets and then pop them into an airtight container and refrigerate them for 3 days before cooking them – just make sure you don’t place them directly on top of each other as they will stick. Just pop a layer of baking paper in between each layer. You can also reheat them after cooking them – either in the toaster or pop them into the pan for a minute on each side, just to warm them through.
Gochujang has a kick, but the spice is tempered down here thanks to the sweet chilli and the cheese. If you’re worried, give your cheese mix a taste before filling your pockets and then you can adjust as you like. Add a little honey if you’re finding it too spicy.
Do you have my FREE Fakeaway Favourite e-book?
It’s filled with my absolute favourite takeaway dishes you can make at home!
From a quick pad thai and saag paneer, to Korean fried chicken, beef rendang and chicken satay, you’ll love exploring the book.
Like this recipe? Here are some more savoury snacks
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print