Did you know that if you drop dumpling skins into a pan of hot oil, they puff up and turn into deliciously crunchy crisps? Back in the days when we had our food truck, Busan BBQ, we used to also ‘pop up’ in restaurants across London. One of our pop ups was at Unwined, a fantastic wine shop in Tooting Market, where the lovely Laura and Kiki paired their wines with a selection of Korean-inspired dishes, which ranged from nibbles to big plates. One of the ‘nibbles’ we served back then were these dumpling crisps with kimchi salsa. These are the perfect sharing snack – a great anju (snack to serve with drinks).