Red-Braised Pork Belly Pot Stickers
- 1h 0mPrep Time
- 30m Cook Time
- 1h Ready In
A mash-up of pork belly pinch buns, pot stickers, and soup dumplings, featuring braised pork belly, pickled mustard greens, cilantro, and peanut powder in a crispy dumpling wrapper. Served with ginger-scallion oil and hot sauce.
Ingredients
- Dumpling Dough
- 1 Red-Braised Pork Belly chilled overnight
- All-purpose flour for dusting
- 237 ml Pickled Chinese Mustard Greens chopped
- 237 ml fresh cilantro finely chopped
- 237 ml peanut powder
- 44.4 ml vegetable oil
- Ginger-Scallion Oil for serving
- Hot sauce such as sriracha or gochujang
- 591 ml green onions finely chopped
- 118 ml fresh ginger grated
- 59.1 ml vegetable oil
- 4.93 ml kosher salt
- 3.7 ml rice vinegar
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 9.51 mg
- Iron: 0.3 mg
- Magnesium: 3.06 mg
- Phosphorus: 8.02 mg
- Potassium: 33.8 mg
- Zinc: 0.07 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Dumpling Dough
- 237 ml peanut powder
- 44.4 ml vegetable oil
- 59.1 ml vegetable oil
- 4.93 ml kosher salt
- 3.7 ml rice vinegar
Prepare
- 1 Red-Braised Pork Belly, chilled overnight
- All-purpose flour, for dusting
- Chop 237 ml Pickled Chinese Mustard Greens
- 237 ml fresh cilantro, finely chopped
- Ginger-Scallion Oil, for serving
- Hot sauce, such as sriracha or gochujang
- 591 ml green onions, finely chopped
- Grate 118 ml fresh ginger
Let's Cook
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Step 1.
Make the dumpling dough according to the recipe. While the dough rests, prepare the filling.
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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.
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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).
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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.
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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.
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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.
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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.