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Mama Chang’s Pork & Chive Dumplings with Black Pepper-Scallion Sauce

  • Author: Joanne Chang
  • Total Time: 1 hour, 20 minutes
  • Yield: 40 1x


These delicious dumplings are served with an aromatic dipping sauce. The recipes are modified slightly from recipes shared on The Today Show and on



For the dumplings

8 large napa cabbage leaves

1 pound ground pork, if possible use half coarse ground, half fine ground

1 tablespoon fresh ginger, minced or microplaned

1/2 bunch garlic chives, minced

2 teaspoons sesame oil

3 tablespoons soy sauce

Round dumpling wrappers

3 tablespoons cooking oil

For the black pepper-scallion sauce

2 scallions, white and green parts finely chopped (about 2 tablespoons)

1 medium garlic clove, minced

2 tablespoons sugar

2 tablespoons black Chinkiang vinegar

1 1/2 tablespoons soy sauce

1 tablespoon sriracha

1 tablespoon vegetable oil, such as canola

1 tablespoon toasted sesame oil

1 tablespoon chili oil

1 tablespoon freshly ground black pepper


To make the filling

Slice the cabbage thinly, place in a large bowl and salt generously with about 1-2 tablespoons of kosher salt. Let sit for 10 minutes.

Mix together pork, ginger, garlic chives, sesame oil, and soy sauce. Squeeze cabbage to take out all of the water, add to pork mixture and mix well. The fat from the pork serves as the binder for the filling (rather than using eggs or bread crumbs). This is done by breaking down and incorporating the fat into the mixture.

To form the dumplings

Make the dumpling using about 1 tablespoon of filling per dumpling. Fold and form them in the way you are most comfortable (or watch some YouTube videos to get ideas).

To cook dumplings as pot stickers

Place oil in a large flat skillet and heat on high.

Add dumplings and immediately turn down to medium low.

Cook, checking bottoms of dumplings, until golden brown.

Add about ¼ cup water to pan and cover immediately (be careful as the water will start sputtering and steaming).

Let cook for a few minutes and add another ¼ cup of water when the water evaporates. Cover and cook again.

Add one final ¼ cup of water and cover and cook again.

Dumplings are done when the water totally evaporates and the bottoms are brown and crispy. Serve with black pepper-scallion sauce.

To make the black pepper-scallion sauce

Combine all the ingredients in a blender and blend quickly until combined but not totally smooth. Store in an airtight container in the refrigerator for up to 1 month. Stir well before using.


The dumplings can be made up to 1 week in advance and stored uncooked in an airtight container in the freezer. The easiest way to freeze them is to place them on a flat plate or tray and freeze until the dumplings are completely frozen, then transfer them to a resealable freezer bag or an airtight container and return them to the freezer. Thaw in the refrigerator on a flat plate before cooking.

Dumplings may also be steamed or cooked in a soup

  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Category: Dumplings
  • Cuisine: Chinese


  • Calories: 55.57
  • Sugar: 0.72 g.
  • Sodium: 128.9 mg.
  • Fat: 4.71 g.
  • Saturated Fat: 1.15 g/
  • Carbohydrates: 1.11 g.
  • Fiber: 0.15 g.
  • Protein: 2.22 g.
  • Cholesterol: 8.16 g.

Keywords: pork, scallions, black pepper, Joanne Chang, Karen Akunowicz