My Spicy Pork Buns are a delicious twist on the classic gyoza, offering the same satisfying flavors in a simpler, more filling package. The dough used is essentially gyoza dough—soft, slightly chewy, and perfect for wrapping savory fillings.
The filling is where the magic happens. These Spicy Pork Buns get their kick from gochujang, the iconic Korean red chili paste that brings a deep, complex heat to the mix. Combined with ground pork, garlic, ginger, and a touch of sesame oil and soy sauce, the result is a filling that’s juicy, flavorful, and perfectly spiced. The gochujang not only adds heat but also a subtle sweetness and umami that makes every bite irresistible.
Cooking these buns is also flexible, depending on your mood and preferred texture. You can pan-fry them for a crispy bottom before steaming to create a soft, pillowy top, or you can fully steam them for a tender bite all around. The combination of spicy filling and tender dough is incredibly satisfying and makes for a comforting homemade treat.
What makes spicy pork buns particularly appealing is their efficiency. Because each bun is larger than a typical gyoza, you don’t need to make as many to create a filling meal. It’s a wonderful option for when you’re craving the flavors of gyoza but want to streamline the process without compromising on taste. These buns are perfect for a casual dinner or even meal prep, as they reheat beautifully.
ABOUT GOCHUJANG
Gochujang adds an incredible depth of flavor to bulgogi, elevating the fried chicken with its signature blend of heat, sweetness, and umami. Made from red chili peppers, fermented soybeans, glutinous rice, and salt, gochujang brings a spicy kick that’s balanced by its mild sweetness and a subtle smoky note. Its complex flavor profile makes it a standout ingredient, transforming dishes by providing not only heat but also a rich, savory foundation that can deepen the taste of any marinade or sauce.
This thick, vibrant red paste has a unique fermentation process that lasts anywhere from several weeks to months, allowing its flavors to fully develop. The fermentation gives gochujang a slight tang and an earthy quality, similar to that of miso or soy sauce but with a touch of sweetness from the glutinous rice. When used in a marinade, as with bulgogi, it tenderizes the meat slightly while infusing it with intense, balanced flavors that cling to each slice, especially when cooked to a light caramelization.
In Korean cooking, gochujang is a beloved staple, used in everything from stews and marinades to dipping sauces. Its versatility has made it popular in fusion dishes, adding a unique Korean twist and depth to many cuisines.
Dumpling Variations
In Japan, dumplings, known as “gyoza” are typically enjoyed as a side dish, appetizer, or snack, often paired with ramen or served with a refreshing dipping sauce. The most common type of gyoza is yaki-gyoza, which are pan-fried to achieve a crispy bottom and a juicy, flavorful filling. However, other variations are also popular, such as the following:
Yaki-Gyoza: Most common type of gyoza. Pan-fried dumplings that are crispy on the bottom and tender on the top. This is the most popular style in Japan.
Mushi-Gyoza: Steamed dumplings that are soft and juicy, often served in bamboo steamers.
Sui-Gyoza: Boiled dumplings that have a soft, delicate texture. Often served in a light broth.
Age-Gyoza: Deep-fried dumplings that are crunchy and golden brown. A delicious, albeit less common, variation.
Spicy Pork Buns
- Total Time: 1 hour 15 minutes
Description
Spicy pork buns are plump, doughy pockets filled with juicy pork spiced with gochujang, offering the comforting flavors of gyoza with less effort and a fiery twist.
Ingredients
Dumpling Wrapper:
- 2 c flour
- 1/2 c water
- Pinch of salt
Dumpling Filling:
- 1 lb ground pork
- 3 leaves napa cabbage, thinly chopped
- 6 shiitake mushrooms, thinly chopped
- 1 tbsp garlic, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup gochujang (adjust to desired spice level)
- 1 tbsp roasted sesame oil
- 2 tbsp soy sauce
- 1 tsp salt
- 1/2 tbsp black pepper
Instructions
- In a large bowl, combine the flour, salt, and water while mixing with your hands until a dough starts to form (Note: Because I live in a fairly dry climate, I usually need to end up using about 3/4 c water. The end result should be fairly elastic, but not too wet).
- Onto a flat surface, sprinkle some flour. Knead the dough on it for about 10 minutes (or beat with a stand-mixer with a dough hook) until it becomes smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes.
- After resting, divide the dough into 16-18. Work with one portion at a time, keeping the others covered with a wet cloth to prevent drying out. Take one dough ball and flatten it with your palm. Using a rolling pin, roll it into a thin circle, about 5-6 inches in diameter. Repeat the rolling process with the remaining dough balls and dust each wrapper lightly with flour to prevent sticking and stack them as you go.
- Begin making the gyoza filling. To a bowl, add all of the filling ingredients and mix to combine with your hands.
- Place a dumpling wrapper flat on your palm or a clean surface. Scoop about 3 tbsp of filling into the center of the wrapper.
- Hold the wrapper in one hand and use the other to pinch one edge of the wrapper between your thumb and index finger. Create a small pleat by folding the edge toward the center. Move around the edge of the wrapper, pinching and pleating as you go.
- Keep turning the dumpling in your hand to maintain a circular motion. Each pleat should slightly overlap the previous one. As you pleat, gently press the folded edges to seal the dumpling. Continue pleating until you’ve circled back to the starting point. Twist slightly at the top if needed to close the dumpling securely.
- Once sealed, lightly press the dumpling against your palm or the surface to ensure it sits flat and has a rounded shape.
- To a well-oiled pan over low heat, line up your dumplings. Cook for about 8-10 minutes, or until cooked all the way through.
- Increase the heat and continue to cook (about 2 minutes) until the bottom of the gyoza is brown and crispy.
- Pour in about 1/2 cup of water and place a lid on top of the pan. Increase the heat to high and cook until the water is evaporated (about 3-5 minutes). Serve hot and with soy sauce for dipping.
Notes
If not using immediately, you can store the wrappers by placing them in an airtight container or plastic bag with a layer of parchment paper between each wrapper to prevent sticking. Store them in the refrigerator for up to 2 days or freeze for longer storage.
- Prep Time: 1 hour
- Cook Time: 15 minutes
Nutrition
- Serving Size: 6-8
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