Ask a Chinese person what their favourite Chinese holiday is
and the answer is always Chinese New Year.
There are many reasons for loving this holiday. The young and unmarried are given red packets
containing money (called lai sees or hong baos) from their elders, families
travel long distance and reunite and there is lots and lots of celebrating, parties
and food.
There are many special foods eaten made and served during
Chinese New Year, with the biggest feast falling on New Year's Day. During the 15 day holiday there are many
different gatherings and dinners, the first falling on New Year's eve.
Families often gather on New Year's eve, watching the New
Year's Gala on television, making dumplings.
At midnight, the dumplings are eaten and shared.
To read about the legend behind dumplings, see http://chineseculture.about.com/library/weekly/aa011900a.htm
This year, Chinese New Year falls on January 31st and it is
year of the wooden horse.
So, in honor of Chinese New Year's Eve, let's make some
Chinese dumplings, or Jiao zi or Gow Gee.
Jiao Zi
Dumpling dough:
1 cup boiling water
2 cups flour
1 tsp chicken broth powder (optional)
2 tsp sesame oil
1 tsp salt
-In a bowl, mix the flour, chicken broth powder and
salt. Add the boiling water and mix into
a soft dough. Add in the sesame oil. Knead until smooth. Form into a ball and leave into the bowl.
-let dough rest for 20-30 mins, covered with a damp cloth.
Dumpling filling:
1 pk ground pork
finely shredded napa (Chinese lettuce), about a cup
1 tsp chicken broth powder
1 tsp garlic powder
1 tsp onion powder
1 tbsp sesame oil
1/4 C finely chopped green onions
- In a bowl, mix the ingredients until thoroughly combined.
To form the dumplings:
Divide the dough in half. Shape each half into a roll 12 inches long and
cut each roll into 1/2-inch slices.
Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.
Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.
Place dumplings in a steamer, making sure they are not touching, and
steam for 12-14 minutes. The dumplings may
also be boiled.
When dumplings are cooked, you may pan fry them with about 1 tbsp oil in
a hot pan or wok until crispy.
Sauce:
For a simple traditional sauce, add 1tsp sesame oil to 1/4 C soya sauce.
