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Preheat your oven to 400°F (200°C). Season the salmon fillets generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Place the seasoned salmon on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until cooked through and flakes easily with a fork.

While the salmon bakes, heat 2 tablespoons olive oil in a large skillet or pan over medium-high heat. Add the thinly sliced yellow onion and jalapeño. Sauté for 5-7 minutes, until the onions are softened and slightly caramelized.

Reduce the heat to medium-low. Add 1/4 cup peanut butter, 1/4 cup soy sauce, 2 tablespoons chili crisp oil, 2 tablespoons Buldak Carbonara sauce, and 2 tablespoons hoisin sauce to the skillet with the onions and jalapeños. Stir well to combine all the sauces and vegetables, creating a thick, flavorful base.

Once the salmon is cooked, remove it from the oven. Using two forks, shred the cooked salmon into bite-sized pieces. Add the shredded salmon to the skillet with the sauce and vegetable mixture.

Add an additional 1 tablespoon hoisin sauce, 1 tablespoon Buldak Carbonara sauce, and a splash (about 1 tablespoon) of soy sauce to the salmon mixture. Mix everything together until the salmon is fully coated in the sauce.

Prepare the Bibigo Steamed Dumplings according to package instructions, typically by microwaving them in their packaging for a few minutes until hot and steamy.

To assemble, spread the salmon, onion, and jalapeño mixture onto a large serving platter or cutting board. Arrange the warmed steamed dumplings on top of the mixture.

Drizzle generously with Kewpie mayo, then add a spoonful of chili oil (from a jar). Sprinkle with chopped green onions and crunchy onions for added texture and flavor. Serve immediately and enjoy your 'Dirty Dumplings'!


Preheat your oven to 400°F (200°C). Season the salmon fillets generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Place the seasoned salmon on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until cooked through and flakes easily with a fork.

While the salmon bakes, heat 2 tablespoons olive oil in a large skillet or pan over medium-high heat. Add the thinly sliced yellow onion and jalapeño. Sauté for 5-7 minutes, until the onions are softened and slightly caramelized.

Reduce the heat to medium-low. Add 1/4 cup peanut butter, 1/4 cup soy sauce, 2 tablespoons chili crisp oil, 2 tablespoons Buldak Carbonara sauce, and 2 tablespoons hoisin sauce to the skillet with the onions and jalapeños. Stir well to combine all the sauces and vegetables, creating a thick, flavorful base.

Once the salmon is cooked, remove it from the oven. Using two forks, shred the cooked salmon into bite-sized pieces. Add the shredded salmon to the skillet with the sauce and vegetable mixture.

Add an additional 1 tablespoon hoisin sauce, 1 tablespoon Buldak Carbonara sauce, and a splash (about 1 tablespoon) of soy sauce to the salmon mixture. Mix everything together until the salmon is fully coated in the sauce.

Prepare the Bibigo Steamed Dumplings according to package instructions, typically by microwaving them in their packaging for a few minutes until hot and steamy.

To assemble, spread the salmon, onion, and jalapeño mixture onto a large serving platter or cutting board. Arrange the warmed steamed dumplings on top of the mixture.

Drizzle generously with Kewpie mayo, then add a spoonful of chili oil (from a jar). Sprinkle with chopped green onions and crunchy onions for added texture and flavor. Serve immediately and enjoy your 'Dirty Dumplings'!
