Chinese New Year Recipes
In 2015, Chinese New Year begins Thursday, February 19!
Enjoy!
Lunar New Year means that and much more. It is a time to gather with family, honor ancestors and celebrate with a big banquet that symbolizes prosperity in the New Year.
Food Symbolism
Most of the dishes served during Lunar New Year (also known as Spring Festival) are symbolic of something positive and hopeful.
Chicken and fish, for example, symbolize happiness and prosperity--especially when served whole.
Dishes made with oranges represent wealth and good fortune because they are China's most plentiful fruit.
Noodles represent longevity: therefore, they should never be cut!
Duck symbolizes fidelity, while eggs signify fertility.
Bean curd or tofu, however, is avoided because its white color suggests death and misfortune.
Dishes are also chosen based on homonyms--words that either are spelled the same or sound the same as other words. Fish (yu) is served because it sounds similar to the Chinese word for plenty; whole fish represents abundance. Turnips are cooked because their name (cai tou) also means "good luck."
Another popular Lunar New Year dish is jiaozi, dumplings boiled in water. In some areas of China, coins are placed in the center of jiaozi. Whoever bites into one of these dumplings will have an exceptionally lucky year.
Classic Lunar New Year Pork and Chive Potstickers
• 2/3 pound ground pork (70% lean)
• 2/3 cup chopped Chinese chives (aka garlic chives)
• 1 Tbsp finely chopped chopped ginger
• 1/2 tsp salt
• pinch of ground white pepper
• 2 Tbsp light soy sauce
• 1 Tbsp Shaoxing rice wine
• 1 Tbsp sesame oil
• 2 Tbsp cornstarch
• 2 egg whites
• Chinese dumpling wrappers (approximately 16)
• Vegetable or canola oil for frying
For the frying mixture:
• 3 Tbsp water
• 1 tsp cornstarch
• 1 Tbsp vinegar (any type of rice wine or apple cider)
For the dipping sauce:
• 3 tablespoons of Chinkiang Vinegar
• 2 teaspoons of Ciu Chow Chili Oil (Recommend Lee Kum Kee brand)
• 1 teaspoon of minced garlic
• 1 tablespoon chopped scallions
Directions for filling:
1) Place ground pork, Chinese chives, soy sauce, rice wine, sesame oil, egg whites, and ginger in large bowl. Stir to combine.
2) Place ⅔ tablespoon of this mixture in the center of one of the wrappers. Line the edge of the wrapper with a little water. Fold wrapper in half, pressing the center together with fingers. Crimp edges, pressing them to seal.
3) Repeat steps with the remaining wrappers.
Frying the potstickers:
1) Heat oil in 12-inch nonstick skillet over medium-high heat. Place wrappers, flat side down, in the pan in a clockwise spiral (or flower) shape—working around the edge of the pan then filling in the center. If you run out of room, wait a moment then add more. They should fit tightly in the pan.
2) Allow potstickers to cook 2-3 minutes or until bottom is just golden brown. Holding a lid over the pan to avoid splattering, add 1/3 cup of water. Set lid on top of pan, offsetting it to allow steam to escape. Cook until water evaporates, about 6 minutes. Remove lid from pan and cook until bottoms are crisp and golden.
3) To ensure potstickers stay together in their flower shape, stir the frying mixture together (water, cornstarch, and vinegar). Using a small spoon, pour a little of the mixture into the crevasses between the individual potstickers. Shake pan gently to prevent sticking. Cook for 1 minute, then remove from heat.
4) Carefully turn a plate that is larger than pan upside down over potstickers. Flip pan onto the upside down plate so the potstickers are crispy side up on the plate in their flower formation.
5) Combine dipping sauce ingredients in a small bowl. Serve.
Southern China Lunar New Year Cake (Nian Gao)
Yields 4 servings
Nian Gao is eaten during Lunar New Year, especially in the Southern provinces. The sweetness and stickiness of the snack signifies prosperity and togetherness. Serve this with your favorite hot tea.
• 10 ounces of "nian gao" (年糕) package
• 2 large eggs beaten
• 5 tbsp plain flour
• 1/2 tbsp cornflour
• 1 tbsp ice water
• pinch of salt
• 1 tbsp cooking oil
1) Cut the Nian Gao in 2 inch by 2 inch squares (or other shapes of similar proportions).
2) In a bowl, whisk eggs, and add flour, corn flour, ice water, and salt until the batter becomes a smooth consistency.
3) Place oil in medium heat pan. Pan fry nian gao squares for 30 seconds, then add roughly a tablespoon of egg batter on top of each nian gao square. Cook in batches. Remember to flip. Cook until lightly browned on both sides. Serve with hot tea.
In 2015, Chinese New Year begins Thursday, February 19!
Enjoy!
Lunar New Year means that and much more. It is a time to gather with family, honor ancestors and celebrate with a big banquet that symbolizes prosperity in the New Year.
Food Symbolism
Most of the dishes served during Lunar New Year (also known as Spring Festival) are symbolic of something positive and hopeful.
Chicken and fish, for example, symbolize happiness and prosperity--especially when served whole.
Dishes made with oranges represent wealth and good fortune because they are China's most plentiful fruit.
Noodles represent longevity: therefore, they should never be cut!
Duck symbolizes fidelity, while eggs signify fertility.
Bean curd or tofu, however, is avoided because its white color suggests death and misfortune.
Dishes are also chosen based on homonyms--words that either are spelled the same or sound the same as other words. Fish (yu) is served because it sounds similar to the Chinese word for plenty; whole fish represents abundance. Turnips are cooked because their name (cai tou) also means "good luck."
Another popular Lunar New Year dish is jiaozi, dumplings boiled in water. In some areas of China, coins are placed in the center of jiaozi. Whoever bites into one of these dumplings will have an exceptionally lucky year.
Classic Lunar New Year Pork and Chive Potstickers
• 2/3 pound ground pork (70% lean)
• 2/3 cup chopped Chinese chives (aka garlic chives)
• 1 Tbsp finely chopped chopped ginger
• 1/2 tsp salt
• pinch of ground white pepper
• 2 Tbsp light soy sauce
• 1 Tbsp Shaoxing rice wine
• 1 Tbsp sesame oil
• 2 Tbsp cornstarch
• 2 egg whites
• Chinese dumpling wrappers (approximately 16)
• Vegetable or canola oil for frying
For the frying mixture:
• 3 Tbsp water
• 1 tsp cornstarch
• 1 Tbsp vinegar (any type of rice wine or apple cider)
For the dipping sauce:
• 3 tablespoons of Chinkiang Vinegar
• 2 teaspoons of Ciu Chow Chili Oil (Recommend Lee Kum Kee brand)
• 1 teaspoon of minced garlic
• 1 tablespoon chopped scallions
Directions for filling:
1) Place ground pork, Chinese chives, soy sauce, rice wine, sesame oil, egg whites, and ginger in large bowl. Stir to combine.
2) Place ⅔ tablespoon of this mixture in the center of one of the wrappers. Line the edge of the wrapper with a little water. Fold wrapper in half, pressing the center together with fingers. Crimp edges, pressing them to seal.
3) Repeat steps with the remaining wrappers.
Frying the potstickers:
1) Heat oil in 12-inch nonstick skillet over medium-high heat. Place wrappers, flat side down, in the pan in a clockwise spiral (or flower) shape—working around the edge of the pan then filling in the center. If you run out of room, wait a moment then add more. They should fit tightly in the pan.
2) Allow potstickers to cook 2-3 minutes or until bottom is just golden brown. Holding a lid over the pan to avoid splattering, add 1/3 cup of water. Set lid on top of pan, offsetting it to allow steam to escape. Cook until water evaporates, about 6 minutes. Remove lid from pan and cook until bottoms are crisp and golden.
3) To ensure potstickers stay together in their flower shape, stir the frying mixture together (water, cornstarch, and vinegar). Using a small spoon, pour a little of the mixture into the crevasses between the individual potstickers. Shake pan gently to prevent sticking. Cook for 1 minute, then remove from heat.
4) Carefully turn a plate that is larger than pan upside down over potstickers. Flip pan onto the upside down plate so the potstickers are crispy side up on the plate in their flower formation.
5) Combine dipping sauce ingredients in a small bowl. Serve.
Southern China Lunar New Year Cake (Nian Gao)
Yields 4 servings
Nian Gao is eaten during Lunar New Year, especially in the Southern provinces. The sweetness and stickiness of the snack signifies prosperity and togetherness. Serve this with your favorite hot tea.
• 10 ounces of "nian gao" (年糕) package
• 2 large eggs beaten
• 5 tbsp plain flour
• 1/2 tbsp cornflour
• 1 tbsp ice water
• pinch of salt
• 1 tbsp cooking oil
1) Cut the Nian Gao in 2 inch by 2 inch squares (or other shapes of similar proportions).
2) In a bowl, whisk eggs, and add flour, corn flour, ice water, and salt until the batter becomes a smooth consistency.
3) Place oil in medium heat pan. Pan fry nian gao squares for 30 seconds, then add roughly a tablespoon of egg batter on top of each nian gao square. Cook in batches. Remember to flip. Cook until lightly browned on both sides. Serve with hot tea.
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