Quail Egg and Pork Belly Wontons

    These \”open faced\” wontons have BBQ pork belly and a quail egg with a runny yolk.


    • 1 Pound Pork Belly
    • 1/4 Cup Soy Sauce
    • 2 Tablespoons Sambal Oelek
    • 1/2 Cup Rice Vinegar
    • 1/4 Cup Hoisin
    • 12 Quail Eggs
    • 12 Wonton Wrappers
    • Chineese Chives


    1. Cut the pork belly into slabs that are half inch thick, and about 3 inches long. Put them into a pan with the sauces and toss. Lay them flat and put them into the oven at 300 for about 3.5 hours, flipping ever hour or so.
    2. When the pork is tender take it out of the oven and let it cool a bit.
    3. Set up a steamer. Get a wonton wrapper and put it into your hand. Fully coat it with water. Pinch it about 8 times on the sides to form a bowl shape (see above pictures)
    4. Put the wonton bowl onto a little peice of parchment paper. Put a little chunk of pork in, and then crack a quail egg in. Put it into the steamer for about 2 and a half minutes to solidify the egg white, and cook the wonton, but keep the egg yolk soft. Remove from the steamer.
    5. Serve!


    Quail eggs are pretty cute, im not gonna deny it. I was thinking of doing some sort of breakfast wonton and I realized that quail eggs would be just the right size to fit in and cook inside the dumpling, hopefully resulting in a nice soft yolk. I was gonna first do some bacon with the eggs but I saw some nice looking pork belly at the store and realized it was a better fit anyway. The wontons ended up being “open faced” just cause logistically I tried a couple ways of doing it and that worked best. It also was nice because the cute quail eggs were on display!

    I have a great and easy method of cooking crispy and tender pork belly where I just bake it at 300 for about 3.5 hours flipping every hour or so.

    After cooking, it is nice and tender and delicious!

    To make the wonton bowl shape, just pinch the dough about 8 times around the edges. Make sure there is plenty of water so that the pinches stick together.

    The pop in some of the belly and pour in the egg.

    So pretty!

    I couldn’t stop taking pictures of these.


    They are slightly less adorable after you cook them, but not much!

    I cooked 12 of these and only one of them had any egg white leak out in the steamer.

    Some chinese chives on top for a little freshness.

    I liked just picking them up and sort of “tacoing” it before popping it into my mouth.