Recipes

Korean Dumpling Palas with Peanut Rāyu

15 Serves 2 - 4 Easy Fiery Roasted Peanut Rāyu

Gingery pork dumpling mince, gochujang, smoky bacon and bubbling mozzarella on a crisp sesame-brushed pala, finished with kimchi and peanut Rāyu. Big flavour. Excellent crunch. Absolutely worth getting your hands messy for.

Asian Fusion Rich Roasted Peanut

Italian pala, Chinese-inspired dumpling filling, Korean gochujang and kimchi, and our Japanese-inspired peanut Rāyu walk into a kitchen… and somehow everyone speaks fluent delicious.

It’s a glorious mash-up with plenty of common ground: savoury depth, bold flavour and a very healthy appreciation for crunch. Gingery pork and smoky bacon meet the sweet, fermented heat of gochujang, while melted mozzarella brings a creamy richness that tangy kimchi cuts through beautifully. Add a crisp, sesame-scented base and the nutty crunch of peanut Rāyu, and every bite has something going on.

A little rich, a little fiery, a little tangy. Absolutely more than the sum of its very delicious parts.

Fiery Roasted Peanut Rāyu
Used in this recipe
Fiery Roasted Peanut Rāyu
Nutty crunch. More heat. No holding back. Our Fiery Roasted Peanut Rāyu (Crunchy Chilli Oil) takes everything you love about ...
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The Recipe

Ingredients

  • FOR THE MINCE
  • 300 g pork mince
  • 2 spring onions, finely sliced
  • ⅓ cup finely chopped fresh coriander
  • 2 garlic cloves, finely grated or crushed
  • 2 tsp finely grated fresh ginger
  • 1 tbsp tamari or light soy sauce
  • 2 tsp fish sauce
  • 1 tsp sesame oil
  • 1 tsp mirin
  • 1 tbsp gochujang paste, or to taste
  • FOR THE PALA
  • 1 large calda calda pala base
  • 1–2 tsp sesame oil, for brushing
  • 2 rashers bacon, cooked and chopped
  • 125 g shredded mozzarella
  • ⅓–½ cup kimchi, lightly drained and roughly chopped
  • 1–2 tbsp Rocking Rāyu Rich Roasted Peanut or Fiery Roasted Peanut

Method

  1. Heat things up. Preheat your oven according to the instructions on the calda calda pala packaging.
  2. Make the dumpling mince. Combine the pork mince, spring onions, coriander, garlic, ginger, tamari or soy sauce, fish sauce, sesame oil, mirin and gochujang in a bowl. Mix until evenly combined.
  3. Cook the filling. Heat a non-stick frying pan over medium-high heat. Add the mince mixture and cook for approximately 6–8 minutes, breaking it into small pieces, until fully cooked. Let any excess liquid cook off so the topping is juicy without making the base soggy.
  4. Build your pala. Lightly brush the base with sesame oil. Scatter over the cooked gochujang mince, bacon and shredded mozzarella, distributing the toppings evenly. If your base is smaller, reserve some mince rather than overloading it.
  5. Get it golden. Bake according to the base’s packet instructions, until the base is crisp, the toppings are hot and the mozzarella is melted and bubbling.
  6. Finish with a flourish. Remove from the oven and scatter over the drained kimchi. Spoon over the peanut Rāyu, making sure every slice gets its share of the crunchy good stuff.
  7. Slice and serve. Eat immediately while the base is crisp and the cheese is gloriously stretchy.

Why It Works

  • Dumpling filling brings layers of flavour. Garlic, ginger, herbs and savoury sauces make every little piece of pork count.
  • Gochujang ties it together. Sweet heat and fermented depth work beautifully with the smoky bacon and melted cheese.
  • Kimchi keeps things lively. Added after baking, its tang and crunch balance the rich topping.
  • Peanut Rāyu brings the final crunch. Roasted peanuts and savoury chilli oil take this from a very good dinner to a repeat request.

Make It Yours

  • Swap pork for chicken mince, leave out the bacon, or finish with extra spring onion and coriander. Prefer gentler heat? Start with a teaspoon of gochujang and choose Rich Roasted Peanut Rāyu.

Not A Rulebook

Let the size of your pala guide the toppings. You want plenty of flavour without burying the base, so spread everything evenly and keep the kimchi well drained. As for the Rāyu? Start with a spoonful and follow your heart.

Rich Roasted Peanut Rāyu
Want extra heat?
Rich Roasted Peanut Rāyu
The one that started it all. Crunchy, savoury, seriously addictive. Our Rich Roasted Peanut Rāyu is the jar that ruins plain food forever. Loaded w...
Shop Now - $16.95

Rāyu FAQ

What is Rāyu?

A crunchy chilli oil made to add heat, texture and deep savoury flavour to almost anything.

How do I use it?

Spoon it over eggs, noodles, rice, dumplings, pizza, BBQ, roast vegetables or anything that needs a savoury lift.

Is it very spicy?

It brings warmth and flavour first. Heat varies by flavour, so start with a little and add more as you go.

Do I need to cook with it?

No. It is ready to spoon straight from the jar, but it also works beautifully stirred into sauces, marinades and dressings.

About This Product

Rocking Rāyu is made in Perth, Western Australia, using gluten-free ingredients, with no added MSG.

Store your Rāyu according to the jar’s instructions and always use a clean spoon.

Cook. Drizzle. Obsess. Repeat.

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