Kale & Potsticker Rice Bowl

This bold fusion bowl layers fluffy jasmine rice with smoky bacon-grease. Sautéed kale and golden pan-fried potstickers, finished with a drizzle of Queen G’s Bold Dumpling Sauce. A runny fried egg crowns the top, while Sichuan crunch, crispy onions, and fresh jalapeños add heat, texture, and Southern-meets-Asian flair

Yield: 4 Servings
Prep Time: 30 Minutes
Cook Time: 25 Minutes
Special Equipment: Large Skillet

Ingredients

• 4 cups steamed jasmine or short-grain rice

• 1 bunch kale, stems removed and roughly chopped

• 1–2 tablespoons bacon grease

• Salt to taste

• 1–2 teaspoons rice vinegar or lime juice

Potstickers

• 1 lb ground pork (or chicken)

• ½ cup finely chopped green onions

• 1 cup finely chopped napa or green cabbage

• 1 tablespoon garlic paste

• 1 tablespoon ginger paste

• 3 tablespoons soy sauce

• 2 tablespoons toasted sesame oil

• 2 tablespoons oyster sauce (optional)

• 1 tablespoon chili garlic sauce or Sriracha (optional heat)

• 1 package square dumpling wrappers (40–50 count)

• Neutral oil for pan-frying

Toppings & Finishes

• 4 fried eggs, sunny-side or jammy

• Fly By Jing Sweet & Spicy Sichuan Crunch (to taste)

• Fresh jalapeños, thinly sliced

• Crispy fried onions

• Thin-sliced green onion tops

• Toasted sesame seeds

• Light drizzle of Sriracha mayo

• Queen G’s Bold Dumpling Sauce

Directions

1. Heat bacon grease in a large skillet over medium heat until shimmering. Add kale and sauté, stirring frequently, until wilted and glossy, about 3–5 minutes. Season lightly with salt. Add a splash of vinegar or lime juice for brightness, if desired. Transfer to a bowl and keep warm.

2. In a large bowl, combine the pork, green onions, cabbage, garlic paste, ginger paste, soy sauce, sesame oil, oyster sauce, and chili garlic sauce. Mix until sticky and well combined. To form dumplings, place a small spoonful of filling in the center of each wrapper. Moisten the edges with water, fold into a triangle, and press to seal. Fold the side points inward to create an envelope shape. Keep stuffed dumplings moist by covering them with a damp paper towel or lightly misting with a spray bottle while you work.

3. Heat 1-2 tablespoons of oil in a nonstick skillet over medium-high heat. Arrange dumplings fold-side down and cook for 2-3 minutes until golden brown. Splash with a small amount of soy sauce, add ¼ cup water, cover immediately, and steam for 4–5 minutes until the water evaporates and the filling is cooked through.

4. Spoon hot steamed rice into serving bowls. Add a layer of warm sautéed kale. Top with freshly cooked potstickers. Drizzle with Queen G’s Bold Dumpling Sauce to taste. Add a runny fried egg on top, if using. Finish with Sichuan Crunch, fresh jalapeño slices, crispy fried onions, green onions, and toasted sesame seeds. Optionally, add a light zigzag of Sriracha mayo for a touch of creamy heat. Serve immediately and let the yolk and sauces meld into the rice.