Add the Smoked Pork Belly, shrimp, cumin, garlic powder, onion powder, cilantro and some salt and pepper to a food processor; pulse to combine.
Place 1 ounce of the mixture in the center of a wonton wrapper. Brush the edges of the wrapper with egg wash. Fold the wrapper from the bottom left corner to top right corner. Press the edges firmly to seal. Repeat for the remaining wonton wrappers.
Freeze until ready to cook.
Steam the dumplings in a frying pan with a small amount of water, covered, for 1 to 2 minutes. Transfer to a hot pan with cooking oil and brown on all sides.
Preheat a smoker to 215 degrees F.
Mix together the paprika, pepper, dry mustard, salt, chili powder, cumin, onion powder and garlic salt in a bowl. Set aside.
Pat down the pork belly with paper towels to remove any excess blood. Score the top (fat-side) very lightly with a sharp knife. Sprinkle on both sides with the spice rub.
Smoke the pork belly until the internal temperature reaches 190 degrees F, 8 to 10 hours. Be careful not to overcook.
Place the pork belly on a baking sheet lined with parchment paper. Place another piece of parchment on top, followed by another baking sheet. Top with something heavy to press the pork belly so that it becomes flat and even. Refrigerate until it holds its flat shape, 8 hours.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Bootlegger's, Phoenix, AZ
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