Mama’s Dumplings / Mama’s Mushroom Dumplings

Experience the warmth of tradition with Mama’s Dumplings, blending savory fillings with a zesty kick of HOT JIANG® chili oil for a nostalgic bite.





1.5 pounds ground pork (680g; can substitute ground chicken or beef as long as it is not too lean)

For a veggie, substitute the meat with 3 lbs of leafy vegetables (baby bok choy, napa cabbage, or Chinese chives)

0.75 cup Shaoxing wine

0.5 cup oil

3 Tbsp. sesame oil

1 Tbsp. salt

3 Tbsp. soy sauce

0.25 tsp. white pepper

0.75 cup water (plus more for assembly)

3 packages dumpling wrappers

2 tsp Hot Jiang® chili oil


Wash your vegetables then chop them finely.

In a large bowl, stir together the vegetables, meat, wine, oil, sesame oil, salt, soy sauce, white pepper, and ⅔ cup of water. Mix for 6-8 minutes until everything is well-combined.

Wrap Dumplings - dampen the edges of each dumpling wrapper with some water. Put a little less than a tablespoon of filling in the middle. Fold the circle in half and pinch the wrapper together at the top. Then make two folds on each side until the dumpling looks like a fan. Make sure it is completely sealed.

Boil - Bring a large pot of water to a boil, drop the dumplings in, and cook until they float to the top and the skins are cooked through.

Pan-Fry - Heat 2 tablespoons of oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes.

Garnish with Hot Jiang® chili oil and soy sauce as needed.


Chili Oil Crisp Vodka Pasta

Dumpling Dipping Sauce

Chili Oil Crisp Eggs