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

Name: Mama Chang’s Pork and Chive Dumplings with Black Pepper-Scallion Sauce
Ingredients: 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; 8 large napa cabbage leaves, thinly sliced (about 4 cups); 1 tablespoon kosher salt; 1 pound ground pork (not lean); 1 cup minced fresh garlic chives or regular fresh chives; 3 tablespoons soy sauce; 1 tablespoon peeled and finely chopped fresh ginger (about 1-inch knob); 2 teaspoons toasted sesame oil; One 16-ounce package round wheat dumpling wrappers (preferably Twin Marquis brand); 4 tablespoons vegetable oil, such as canola, plus more as needed

Mama Chang’s Pork and Chive Dumplings with Black Pepper-Scallion Sauce was pinched from <a href="https://www.foodandwine.com/recipes/mama-changs-pork-and-chive-dumplings-black-pepper-scallion-sauce" target="_blank" rel="noopener">www.foodandwine.com.</a>

"Chef Joanne Chang and Karen Akunowicz based this recipe on the traditional dumplings Chang grew up making and eating at home. She says, “Making dumplings with my mom is one of the earliest childhood food memories I have. I remember Mom setting up the kitchen table with a huge bowl of filling, dumpling wrappers covering the whole table, and the two of us going to town folding as fast as we could before the wrappers dried out. Well, she folded as fast as she could; the folded dumplings looked like little couches to me and I would play house with them and my dozens of LEGO people.” When you’re making these dumplings, consider doubling the recipe- they’re delicious and freeze very well. MAMA CHANG’S PORK AND CHIVE DUMPLINGS WITH BLACK PEPPER–SCALLION SAUCE excerpted from MYERS+CHANG AT HOME © 2017 by Joanne Chang with Karen Akunowicz. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Slideshow: More Dumpling Recipes..."

INGREDIENTS

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

•

1 medium garlic clove, minced

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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

•

8 large napa cabbage leaves, thinly sliced (about 4 cups)

•

1 tablespoon kosher salt

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1 pound ground pork (not lean)

•

1 cup minced fresh garlic chives or regular fresh chives

•

3 tablespoons soy sauce

•

1 tablespoon peeled and finely chopped fresh ginger (about 1-inch knob)

•

2 teaspoons toasted sesame oil

•

One 16-ounce package round wheat dumpling wrappers (preferably Twin Marquis brand)

•

4 tablespoons vegetable oil, such as canola, plus more as needed

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