Traditional Dumplings for Lunar New Year
Lunar New Year, which this year marks the beginning of the Year of the Dragon on February 10, often features dumplings in festive meals as a symbol of prosperity. The crescent-shaped dumplings, known as jiaozi (餃子), are significant because they resemble both the moon and the old Chinese gold ingots, representing wealth. When boiled, these dumplings are called shuijiao (水餃).
A Beloved Family Tradition
“Dumplings are a central part of my family’s Lunar New Year celebrations,” shares Rich Wang. Originally from Taiwan, Wang moved to Chicago at fourteen. He aspires to share the flavors of his Taipei heritage with Chicago, and after years of culinary training, he is ready to open Minyoli, a homestyle Taiwanese restaurant in Andersonville.
Future Menu at Minyoli
Although jiaozi won’t feature on Minyoli’s initial menu, which will spotlight beef noodle soup, Wang plans to add them in the future. Meanwhile, you can celebrate the Lunar New Year by trying his dumpling recipe at home.
Boiled Dumplings, or Shuijiao (水餃)
Asian markets typically offer ground pork with a coarser texture than what is found in American supermarkets, which is ideal for making dumplings. If you prefer, you can use store-bought wrappers instead of making your own.
Tips for Freezing and Serving
To freeze dumplings after step 9, place them on a baking sheet to prevent sticking. When cooking from frozen, boil for six and a half minutes. Serve with your preferred dipping sauce, such as a mixture of soy sauce, rice vinegar, and minced garlic, or try black vinegar, sesame oil, or chili oil.
Ingredients
For the wrappers:
- 2 1⁄2 cups of all-purpose flour
- 1⁄4 teaspoon of salt
- 1 cup of water
For the filling:
- 12 ounces of ground or minced pork, 30% fat
- 1 tablespoon of minced ginger
- 2 tablespoons of soy sauce
- 1 teaspoon of salt
- 1⁄4 teaspoon of white pepper
- 1⁄4 teaspoon of five-spice powder
- 2 tablespoons of sesame oil
- One bundle of scallions, sliced (greens separated from whites)
- 1⁄4 cup of water
- 1 egg
Directions
- Prepare the Wrappers: Mix flour and salt in a bowl. Gradually add water while stirring until a dough forms and the bowl is clean. Knead the dough on a countertop until smooth, which takes about three minutes. Place the dough in a bowl, cover with a damp paper towel, and let it rest at room temperature for an hour.
- Make the Filling: In a bowl, combine pork, ginger, soy sauce, salt, white pepper, five-spice powder, sesame oil, and scallion whites, gradually adding water while mixing. Once the water is incorporated, add the egg and mix until the mixture becomes tacky. Gently fold in the scallion greens.
- Assemble the Dumplings: Divide the dough and roll out into individual wrappers or use a pasta machine for thin sheets. For store-bought wrappers, moisten edges, place filling in the center, fold, and seal by pinching.
- Cook the Dumplings: Boil salted water and add dumplings, ensuring the pot is not overcrowded. Reduce heat to a simmer when the water boils again and cook for five minutes, stirring occasionally to prevent sticking. Drain and serve.
Nutritional Information
Per serving (4 servings):
- 290 calories
- 23 grams of fat
- 3 grams of saturated fat
- 0 grams of trans fat
- 12 grams of monounsaturated fat
- 6 grams of polyunsaturated fat
- 6 grams of carbohydrates
- 2 grams of dietary fiber
- 1 gram of sugars
- 19 grams of protein
- 527 milligrams of sodium
Note: Nutritional values are based on Edamam’s assessment of available ingredients and preparation method and are not a replacement for professional dietary advice.