Happy Lunar New Year of the Sheep! Chinese New Year is one of my favorite holidays growing up in Hong Kong. A celebration of Spring’s impending arrival, we would fill our homes with fresh flowers (boy, do I miss the sweet scent of the Narcissus bulb!), see friends and family, and eat a lot of food that typically only gets served during this festive time of year.
While these precious gatherings are harder to come by these days, I hope to carry on this great tradition by making the foods that remind me most of home. Turnip cake is a solid staple, while it does take a bit of work, it’s so worth it to make your own – check out my recipe (and menu) here. This year, I’m going to dive into another gold star staple, the Chinese dumpling!
Our household favorite savory dumpling recipe features some unusual ingredients like bamboo shoots, wood ear mushrooms (for crunch), and Chinese chives (more garlicky than regular chives). You can omit or substitute those ingredients and the dumpling would still be delish – this recipe is pretty forgiving. To learn more about wrapping, serving, and storing your dumplings, check out this great noshon.it post:
Ingredients (makes 50 dumplings):
– 7 – 10 Shitake Mushrooms chopped
– 10 – 15 pieces Wood Ear Mushrooms chopped
– 1 small can Bamboo Shoots chopped
– 2 small Carrots chopped
– 5 – 6 Napa Cabbage (or 10-12 green cabbage) leaves chopped
– 8-12 stalks of Chinese chives (or 2-3 stalks of spring onions if unavailable) chopped
– 1 pound Raw shrimp (as binding agent for the vegetable mix) grounded into a paste using a food processor
– Soy sauce to season dumpling mix
– 50 Dumpling Skins (should be able to find Nasoya brand at Wholefoods or local grocery store)
– Soy sauce or Citrus dumpling sauce with a drop of seasame oil for dipping
1. Chop all listed ingredients
2. Mix all ingredients well with soy sauce
3. Wrap a small spoonful of mix in a dumpling skin
4, Steam, Pan fry, or Boil your dumplings and serve hot with dipping sauce on the side
5. Have a dumpling party!