Red-Braised Pork Belly Pot Stickers

Let's Cook

1. Step 1.

   Make the dumpling dough according to the recipe. While the dough rests, prepare the filling.

2. Step 2.

   Cut the chilled pork belly into slices roughly ¼ inch thick and ¾ inch wide. Adjust dimensions as needed to fit your wrappers. The braising liquid will have gelled overnight; reserve that gelatin for the filling.

3. Step 3.

   Once the dough has rested, divide it in half. Roll each half into a rope about ¾ inch in diameter and 18 inches long. Cut each rope into pieces about 1 inch long (each piece should weigh about 11 grams).

4. Step 4.

   Roll each dough piece into a small ball, then flatten between your palms into a disc. Lightly dust with flour. Using a rolling pin, roll forward and back without lifting, then turn the dough 90 degrees and repeat. Continue turning and rolling until the wrapper is a circle about 4½ inches in diameter.

5. Step 5.

   Place one piece of pork belly (with some gelled braising liquid) on the wrapper. Top with a pinch of pickled mustard greens, a pinch of cilantro, and a hearty sprinkle of peanut powder (total toppings about 1 teaspoon). Fold the wrapper into a half-moon shape and pinch edges to seal. Repeat with remaining dough and filling.

6. Step 6.

   Preheat an 8- to 10-inch nonstick skillet over medium-high heat for about 1 minute. Add 3 tablespoons vegetable oil and swirl to coat. Place dumplings in a single layer (cook in batches). Add ¾ cup water, cover, and cook for 7 to 9 minutes until water evaporates and bottoms are browned and crispy. Transfer to a platter; dab with paper towel if greasy. Repeat with remaining dumplings.

7. Step 7.

   Serve pot stickers with Ginger-Scallion Oil and hot sauce. Be careful on the first bite—the gelled braising liquid will have melted into hot broth.