Sweet and Spicy Pork Belly Fried Potstickers
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Sweet and Spicy Pork Belly Fried Potstickers

Sweet and Spicy Pork Belly Fried Potstickers

Capitalize on the sweet and spicy trend with this tasty appetizer highlighting pie dough sheets, crispy 5-Spice pork belly, jasmine rice, and a sesame and chili glaze, and more!

Servings: 12 servings (1 serving = 3 potstickers)
Prep
INGREDIENT
WEIGHT
MEASURE
Spicy Chili Glaze
INGREDIENT
WEIGHT
MEASURE
Ginger, minced
1.50 oz
1/4 cup
Garlic, minced
1.50 oz
1/4 cup
Rice wine vinegar
8 oz
1 cup
Soy sauce
8 oz
1 cup
Sambal Oelek chili paste
4 oz
1/2 cup
Brown sugar, packed
8 oz
1 cup
Honey
9 oz
1 cup
Sesame seeds, toasted
1 oz
1/4 cup
Assembly
INGREDIENT
WEIGHT
MEASURE
Pork belly, small-diced, crisply cooked
1 lb
3 cups
Chinese 5-spice, ground
1 tsp
Eggs, large
12 oz
6 each
Jasmine rice, cooked
1 lb
3 cups
Ginger, minced
1 oz
2 Tbsp
Green onions, sliced
2.50 oz
3/4 cup
Egg wash
2 oz
Finishing
INGREDIENT
WEIGHT
MEASURE
Fresno peppers, 1/4-inch slices
5 oz
1 1/2 cups
Green onions, sliced
2 oz
3/4 cup
Prep
  1. Thaw pie dough sheet, covered, either at room temp. 15-30 minutes until flexible or refrigerate overnight.
  2. Cut each pie dough sheet into 6 equal pieces, 4x5-inches each.
Spicy Chili Glaze
  1. Add ginger, garlic, rice wine vinegar, soy sauce, Sambal Oelek, brown sugar, honey and sesame seeds to a medium saucepan.
  2. Cook over high heat, stirring frequently bringing to a boil; remove from heat and set aside to cool completely.
Filling
  1. Add cooked pork belly and Chinese 5-spice to a medium bowl; toss to combine.
  2. Whisk together eggs and add to bowl.
  3. Add rice, ginger and green onions; stir until combined then refrigerate until needed.
Assembly
  1. Place 1-#30 scoop Filling on each pie dough rectangle; brush egg wash around
  2. edges of dough.
  3. Fold dough over to close; press edges to seal.
  4. Cut edges of dough off to create half-moon shape; cook immediately or freeze for later use.
  6. Whisk together egg and water to create an egg wash.
  7. Use 3-inch biscuit cutter to get 15 rounds from each pastry dough sheet.
  8. Place #40 scoop of filling onto center of 37 dough rounds; brush onto dough around filling.
  9. Top with additional 3-inch puff dough round, pressing down to flatten filling; use fork to seal edges.
  10. Brush tops with egg wash and bake as directed below until filling is cooked through; serve warm.
Finishing
  1. Fry pot stickers in deep fryer preheated to 350°F approx. 6-7 minutes, until golden brown and internal temperature reads 165°F. (Add 2-3 minutes if frozen.)
  2. Place 3 potstickers on serving plate.
  3. Top with 1/4 cup Spicy Chili Glaze, 2 Tbsp Fresno peppers and 1 Tbsp green onions; serve immediately.

  • Substitute chicken, ground beef, or pulled pork for the pork belly if desired; note nutrition will change. Use 4.5-inch biscuit cutter to easily create half-moon shapes in dough before filling if desired.
View Recipe Instructions

Nutrition Information

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Serving Size:
3 potstickers
Calories
1330
Calories from Fat
720
% Daily Value
Total Fat
80g
123%
Saturated Fat
48g
238%
Trans Fat
0g
Cholesterol
150mg
51%
Sodium
2210mg
92%
Total Carbohydrate
125g
42%
Dietary Fiber
2g
7%
Sugars
43g
Protein
27g
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
3 1/2 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 11 1/2 Fat;
Carbohydrate Choice
8
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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