Saturday, February 13, 2010

Chinese New Year Dumplings

Gong Xi Fa Cai!
Happy Chinese New Year!

When I was a kid, my mother always made a Chinese New Year feast with all the "lucky" foods and my favorite was always dumplings. She'd hide a peanut, candy, or a quarter in a select number of the dumplings (yes, we'd bleach the quarter and then wrap it in saran wrap - which was always my job) and a select lucky few would eat these special dumplings. Whoever got a peanut would be blessed with good health, the candy symbolized love, and the money meant fortune. It was a fun tradition that I definitely intend to continue with our kids!

Ingredients:
- Ground meat (I used a combo of ground pork and turkey. Shrimp is also a common filling)
- Vegetables (I used napa cabbage, but garlic chives, spinach, mushrooms, etc are all great options)
- Aromatics (Ginger, garlic, scallions, etc)
- Soy sauce
- Salt
- White pepper
- Sesame oil
- Dumpling wrappers

Directions:
- Finely chop the napa cabbage, salt it and set it in a colander to get rid of the excess water. Once it's been wilted, rinse off the salt and drain it. You can also put it into the food processor and then use a cheese cloth to squeeze out the water.

- Finely dice or grate the aromatics.
- Mix the meat, veggies, aromatics, and seasonings together in large bowl.
- Take a dumpling wrapper, place about a tablespoon of filling in the center along with one of the little surprises if you want. If you're having trouble getting it closed, use less filling or more if you want plumper dumplings. You'll get better at folding them with practice.
- Wet one half of the edge of the wrapper with water, fold over to close it and if you can, pleat the edges like this.

- Repeat the previous step until you run out of filling or wrappers. At this point, you can freeze them to cook at a later time or cook them now.

- To cook, you can use one of the following methods:
  • Boil - Bring a pot of water to a boil. Carefully drop in the dumplings and give it a stir to keep them from sticking (there's no need to defrost them if they were frozen first) Bring it back up to a boil. When it reaches a boil, add a cup of cold water and bring it up to a boil again. Repeat this again. The third time it comes up to a boil, the dumplings should be floating and cooked through.
  • Steam - Line a steamer basket with napa cabbage leaves. Put the dumplings into the steamer and steam for 10-15 minutes.
  • Pot stickers - Pour enough oil to coat the bottom of a non-stick pan. Line the dumplings in a single layer (my husband likes to make it pretty, while I just dump them in haphazardly). Add a cup of water and cover with the lid. Let it boil/steam until all the water is almost dry. Remove the lid and keep cooking until the bottoms are crispy. Flip them out of the pan.
- Serve with your favorite dipping sauce. Personally, I like black vinegar and soy. Enjoy and happy year of the tiger! Rawr :)

19 comments:

Da Curious One said...

dumplings are probably in my top 5 foods ever!

Joanne said...

Happy Chinese New Year! These look delicious. WAY better than take-out :D

Laura in Paris said...

We had a great celebration last night! 16 courses altogether and Mao Tai for our (numerous) Campei's! Lots of fun! Xin Nian Kuai Le!

doggybloggy said...

excellent post - I love the traditions of the world - I want dumplings with surprises now! Happy year of the Tiger!

Claudia said...

I can eat dumplings for every meal - they are that good. Happy New year - I am hoping I get a lucky one!

Sophie said...

Happy Chinese New year!!

Your dumplings look so good & so tasty!!

MMMMMM,....what's not to love???

Catherine said...

I love dumplings...I'll have to try this recipe!
Happy Chinese New Year!

That Girl said...

There is no dumpling as good as a homemade dumpling!

Amy from She Wears Many Hats said...

Wow - I'd love to try these sometime - if I get my nerve up. They look so yummy.

Juliana said...

Yummie, we love dumplinggs...love the way that you prepared the filling :-) Happy Chinese New Year!

Cinnamon-Girl♥ said...

Happy New Year! These look excellent! Love your tradition!

noobcook said...

such a yummy and auspicious food for CNY. Happy New Year, Gong Xi Fa Cai!! :)

pigpigscorner said...

A candy? That's interesting. Your dumplings are gorgeous!

KC720 said...

Thanks for the recipe! I just tried it and they came out great!

TasteHongKong said...

Let me also do some hidings in the dumplings when I treat my family next time. Thanks for sharing and happy Chinese New Year to you too.

Jo said...

This is a definite must during CNY and yours look really yum! Hope you had a great Chinese New Year.

Ingrid said...

Happy belated New Year! One of my sons absolutely LOVES dumplings. He orders some at every place we go out to eat that sells them. Thanks for sharing the recipe. I need to surprise him and try making some at home for him.
~ingrid

Mary, CookEatShare Author Support said...

I’d like to personally invite you to join the CookEatShare Author network. CookEatShare has had over 2.5 million unique visitors in 2009, and I think they will be interested in your content. Users will be guided to your actual blog, so this is a free way to increase page views and visitors to your site.

Please visit http://cookeatshare.com/blogs/apply for additional information or contact me at mary@cookeatshare.com for more information, to get unique link to claim and customize your profile.

Carolyn Jung said...

Pass the chili sauce and soy sauce and I'm good to go. These are picture perfect. And I bet they taste even better.