IE 11 is not supported. For an optimal experience visit our site on another browser.

Mama Chang's pork and chive dumplings

RATE THIS RECIPE
(3)
TODAY Show: Joanne Chang cooks traditional Lunar New Year foods on February 19, 2015.
Samantha Okazaki / TODAY
RATE THIS RECIPE
(3)

Ingredients

Ingredients
  • 6-8 large napa cabbage leaves
  • 1⁄2 bunch garlic chives
  • 1 pound ground pork
  • 1 tablespoon chopped fresh ginger
  • 2 teaspoons sesame oil
  • 3 tablespoons soy sauce
  • Round dumpling wrappers
  • 2-3 tablespoons cooking oil
  • Dumpling sauce
  • 1/2 cup soy sauce
  • 1 tablespoon black Chiangking vinegar
  • 2 teaspoons sriracha chili sauce
  • 2 teaspoons sesame oil
  • Some rough chopped ginger
  • Preparation

    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.  

    Mince garlic chives. 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. Make dumplings (dumplings may be made in advance and frozen tightly wrapped). 

    Samantha Okazaki / TODAY

    To cook dumplings, 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 1⁄4 cup water to pan and cover immediately (be careful as the water will can sputtering and steaming). Let cook for a few minutes and add another 1⁄4 cup of water when the water evaporates. Cover and cook again. Add one final 1⁄4 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 dumpling sauce. 

    For dumpling sauce:

    Mix all ingredients together. May be made in advance.