Lunar New Year marks the first new moon of the lunar calendar and is celebrated across East and Southeast Asia.
Each country has its own traditions tied to the holiday, centered around family, renewal and hope for abundance. With that comes food, celebrations and reunions.
In Chinese tradition, Jiaozi is one of the most common dishes eaten during this time. It symbolizes prosperity, wealth and welcoming good fortune in the new year.
These dumplings are traditionally filled with a flavorful pork mince, boiled and served family-style with black vinegar as a dipping sauce.
It’s common to eat them at midnight on New Year’s Eve to mark the transition from the old year to the new.
If you’d like to make this recipe for yourself, follow the steps below!
Ingredients
Filling
- 1lb ground pork
- 2 cups napa cabbage, finely minced
- 2 tbsp ginger, finely grated
- 3 scallions, minced
- 1 tbsp soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
- 1 egg
- 1-2 tbsp water
- Salt and white pepper, to taste
To serve
- Dumpling wrappers
- Black vinegar
- Scallions, to garnish (optional)
Recipe
- Finely chop the napa cabbage, sprinkle with salt and let sit for 10 minutes.
- In a bowl, add the pork and all the wet ingredients and mix.
- Squeeze out extra moisture from the cabbage and add to the pork. Add the scallions, salt and pepper and mix.
- To prepare the dumplings, take about 1 tbsp of mixture and add to the middle. Wet the outer edge of the entire dumpling and fold in half, making sure to cinch the middle. Make 2-4 pleats on each side, connecting to the middle and cinch the corners.
- Repeat with all dumplings.
- To cook, you can bring a pot of water and boil until the dumplings. When they float, they are ready.
- Alternatively, you can use a steam basket. Make sure to line the basket with parchment or cabbage leaves to prevent sticking. Arrange the dumplings apart to prevent overcrowding.
- Bring a wok with 2 inches of water to a boil. Add the steam basket and cover. Steam for about 6-8 minutes.
- Serve and enjoy!
