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Cheesy Korean Fire Pockets
- Steps
- Ingredients
Ingredients
Chicken Pockets
Korean Chilli Oil
Sweet and Spicy Sauce
To serve
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Steps
- For the Chicken Pocket dough, place flour and a generous pinch salt into a large bowl. Create a well in the centre and slowly pour in water whilst mixing with a fork. Turn dough onto a lightly floured surface and knead until elastic. Return dough to bowl, cover with plastic wrap and set aside to rest for 20 minutes.
- Divide dough into 8 equal portions. Working with one portion at a time, roll into a 20cm round with a dumpling rolling pin, using extra flour for dusting if required. Keep dough covered at all times to avoid drying out.
- For the Chicken Pocket filling, place remaining ingredients, except cheese, into a medium bowl and stir well to combine. Set aside.
- To test for seasoning, place a small pan over medium heat and cook a little of the filling until browned. Taste and adjust seasoning of the uncooked filling mixture as needed.
- To assemble Chicken Pockets, place 2 tablespoons of filling into the centre of each round of dough. Top each with 1 tablespoon mozzarella cheese.
- Working with index fingers and thumbs, pleat and pinch the edge of the dough, bringing the edge in towards the centre to form what resembles a money bag.
- Pinch and twist the dough at the end to ensure it is completely enclosed and sealed. Press gently to flatten. Set aside in the fridge until ready to cook and serve.
- Place a large frypan over medium heat and add 2 tablespoons vegetable oil. Place 4 pockets into the hot pan, pleated side down and cook until golden, about 4 – 5 minutes. Flip and cook for a further 4 – 5 minutes. Remove from the pan and set aside on paper towel. Repeat with remaining pockets, adding more oil as required.
- For the Sweet and Spicy Sauce, place ingredients into a medium saucepan. Stir continuously while bringing to the boil and boil for 5 minutes, stirring frequently. Reduce heat to medium and simmer, stirring, until sauce has reduced, sticky and can coat the back of a spoon. Remove from the heat and set aside until required.
- For the Korean Chilli Oil, place vegetable oil in a small saucepan over medium heat. Heat oil gently for 3-5 minutes. Add the chilli and a pinch salt and remove from heat.
- Set aside to cool slightly. Using a stick blender, blend mixture until smooth. Strain through a fine sieve into a bowl and set aside.
- To serve, place pockets onto a plate and drizzle with a little Korean Chilli Oil. Top with spring onion and togarashi and serve immediately with Sweet and Spicy Dipping Sauce on side.