Neighborhood Kitchens

Myers + Chang's Pork and Chive Dumplings

These dumplings are one of the most popular menu items at Myers + Chang. Chef Joanne learned this recipe from her mother, and used to make hundreds of dumplings at a time when she was growing up.



For Dumplings
6-8 large napa cabbage leaves
1-2 Tbs. kosher salt
1/2 bunch garlic chives
2 tsp. sesame oil
3 Tbs. soy sauce
1 lb. ground pork
1 Tbsp. chopped fresh ginger
1 pkg. round dumpling wrappers
2-3 Tbs. cooking oil (Chef Joanne uses canola)
3/4 cup water

For Dumpling Sauce
1/2 cup soy sauce
1 Tbsp. black Chiangking vinegar
2 tsp. sriracha chili sauce
2 tsp. sesame oil
1 Tbsp. chopped ginger


Prepare Dumplings
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.

Place the dumpling wrapper on a flat surface. Dip your finger in water and use to dab water all around the edge of the wrapper. Put small spoonful of filling in center of wrapper. Pinch in the middle to create taco-like shape. Make two inward pleats at each end of the dumpling on the side of the wrapper facing away from you. The end result should resemble a small couch. (If you don’t want to cook them immediately, you can freeze them as long as you wrap them tightly.)

To cook dumplings, place oil in a large flat skillet (Chef Joanne recommends cast iron) and heat on high. Add dumplings and immediately turn heat down to medium-low. Cook, checking bottoms of dumplings, until golden brown (about 2-3 minutes).

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.

Prepare Dumpling Sauce
Mix dumpling sauce ingredients together in a medium bowl. (May be made in advance.)

Makes: 50-60 dumplings

Joanne Chang

Chef Joanne Chang is the chef and owner of Myers + Chang and Flour Bakery. She shared this recipe with us when she was featured as our guest on Neighborhood Kitchens.


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About Neighborhood Kitchens

Building on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.

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In each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!

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»Boston: Bristol Lounge
»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
»Boston's North End: Taranta
»Roxbury: Merengue
»Boston's Beacon Hill: Scampo
»All Around Boston: Mei Mei Street Kitchens
»Cambridge: Muqueca, Oleana, and Sandrine's
Somerville: Dosa Temple
»Lawrence: Cafe Azteca
»Lowell: Simply Khmer

»Fresh from the Fish Market
»Jamaica Plain: Tres Gatos
»Dorchester: Pho Le and Cafe Polonia
»Medford: Bistro 5
»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
»Pawtucket, RI: Rasoi


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