Can I make them in advance?

You can assemble the dumplings 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 piece of parchment paper in between each layer. You can also reheat them after cooking them - either in the toaster (just be careful of any cheese leakage!), the microwave, 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 chili and the cheese. If you're worried, taste the cheese mixture before filling your pockets and then you can adjust as you like. Add a little honey if you're finding it too spicy.

Cheesy Spicy Gochujang Pizza Dumplings

Name: Cheesy Spicy Gochujang Pizza Dumplings
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: asian
Ingredients: 2 cups (300g) plain flour; 2/3 cup (180g) just boiled water; 1 teaspoon salt; 2 tablespoons gochujang paste; 1 tablespoon soy sauce; 2 tablespoons sweet chili jam (plus more to serve); 1 tablespoon honey; 1 1/2 cups of grated mozzarella cheese; 2 scallions (spring onions), finely sliced; A handful of cilantro (coriander) leaves, finely chopped; 1/4 cup sesame seeds; Olive oil

Description

Say hello to the ULTIMATE cheesy snack: gooey gochujang-laced pizza dumplings. They’re crispy on the outside, soft and oozy in the middle, and are a gorgeous mix of cheesy, spicy pan-fried dumplings and grilled cheese.

Ingredients

Units Scale

For the dough -

2 cups (300g) plain flour
2/3 cup (180g) just boiled water
1 teaspoon salt

For the filling -

2 tablespoons gochujang paste
1 tablespoon soy sauce
2 tablespoons sweet chili jam (plus more to serve)
1 tablespoon honey
1 1/2 cups of grated mozzarella cheese
2 scallions (spring onions), finely sliced
A handful of cilantro (coriander) leaves, finely chopped
1/4 cup sesame seeds
Olive oil

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Instructions

Make the dough. Add 2 cups of plain flour and 1 teaspoon of salt to a large, heatproof bowl. Pour in 2/3 cup of just boiled water, and mix with a chopstick or a knife until a lumpy dough starts to form. At this point, CAREFULLY go in with your hands (the dough will be hot) and knead the dough for about 2 minutes in the bowl. Form into a rough ball, then wrap in clingfilm and set it aside while you make the filling.
Mix the filling. Mix 2 tablespoons of gochujang paste, 2 tablespoons of sweet chili jam, 1 tablespoon of soy sauce, 1 tablespoon of honey, the chopped scallions and cilantro in a bowl. Add the grated mozzarella and combine so that the sauce is mixed right through the cheese.
Roll out the dough. Divide the dough into 12 roughly equal pieces. Use a scale if you want to be precise (each piece should be about 45g). Use a rolling pin to roll out each piece into small circles (rough 10cm/4″ in diameter). Add a heaped tablespoon of the filling to the center of the dough. Use your hands to pleat the dough together, working in a circle and sealing the dough by pressing it together at the top. See the photos in the post above for more detailed guidance on how to do this. Don’t worry if it’s imperfect – as long as it’s sealed, you’re good. Press down gently on the dumpling to flatten it slightly, then set aside and repeat with the rest of the dough.
Coat the dumplings. Set yourself up with 2 bowls. Add a splash water to one bowl, and the sesame seeds to the other. Place a pan over a large, non-stick skillet or frying pan over medium-high heat and add a drizzle of olive oil. Working with one dumpling at a time, dip the bottom into the water, then place it in the bowl with the sesame seeds.
Pan-fry the dumplings. Transfer the dumplings into to the hot pan. Repeat with the rest of the dumplings (you may need to do this in batches, depending on the size of your pan). Pan-fry them for 4 minutes on each side, until golden brown and crispy. Remove from the pan and place on a plate or board lined with a piece of kitchen towel to absorb any excess oil. Let cool slightly before serving with more sweet chili jam on the side.

Notes

INGREDIENT NOTES: Gochujang paste is a sweet, spicy Korean fermented chili paste and it brings SO many lovely layers of flavor here. You can find it in the Asian/International food aisle of larger grocery stores, or at an Asian supermarket if you’re lucky enough to have one nearby. You can also pick it up from Amazon. If you can’t find it, you could use another chili sauce, like sriracha.

SUBSTITUTIONS: You can mix up your cheese here if you like – mozzarella is great for its gooey, stretchy factor but adding a stronger cheese like gruyere, mature cheddar or blue cheese will up the flavor even more. I like to replace about 1/4 cup or 1/3 cup of the mozzarella with a different cheese. Swap the cilantro for mint, Thai basil or flat-leaf parsley if you’re not a fan (or leave it out). Use honey instead of sweet chili jam if you don’t have any – you just want something sweet to balance out the strength and heat of the gochujang paste.

STORAGE INSTRUCTIONS: You can form the dumplings and then store them in an airtight container in the fridge for 3 days before cooking them (just make sure to put a layer of baking paper in between if you’re stacking them up – they may stick together otherwise). You can also reheat them after you’ve cooked them – the easiest way is to do this in the toaster.

Prep Time: 15
Cook Time: 10
Category: snacks
Method: stove top
Cuisine: asian

Nutrition

Serving Size: 1 pocket