Pork Belly Lazy Blanket Dumplings

Lazy blanket dumplings take their playful name from a shortcut wrap: wonton skins draped loosely over the filling instead of fussy pleats. Here, savory cooked pork belly meets ginger, soy, and sesame for a quick Chinese-inspired breakfast bite.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 420 cal
• 22g protein
• 28g carbs
• 24g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 12 sheets wonton wrappers
• 8 oz cooked pork belly
• 3 stalks green onions
• 1 tbsp minced fresh ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 4 large eggs
• 2 tbsp neutral oil
• 1 tbsp rice vinegar
• 2 tbsp chili crisp
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Dice the cooked pork belly into small bite-size pieces and thinly slice the green onions, keeping whites and greens separate.
2. 2In a mixing bowl, toss the pork belly with minced ginger, soy sauce, sesame oil, salt, and black pepper until evenly coated; fold in the green onion whites.
3. 3Lay each wonton wrapper flat on a clean board like a blanket. Spoon a portion of the pork mixture into the center without folding or sealing—just drape the edges loosely over the filling so it stays open and rustic.
4. 4Heat a large nonstick skillet over medium heat and add half the neutral oil. Carefully transfer six blanket dumplings into the pan, leaving space between them.
5. 5Cook undisturbed for 3 to 4 minutes until the bottoms turn deep golden and crisp. Splash a spoonful of water the pan, cover immediately, and steam for 2 minutes so the wrappers soften on top while staying crunchy underneath.
6. 6Transfer the first batch to a warm plate and repeat with remaining oil and dumplings.
7. 7In the same skillet, crack the eggs and fry over medium heat for 2 to 3 minutes until whites are set but yolks remain runny; season lightly with salt.
8. 8Arrange three dumplings per plate, top each serving with a soft-fried egg, and finish with green onion greens, a drizzle of rice vinegar, and chili crisp. Serve immediately while the bottoms are still shatter-crisp.