It’s Chinese New Year – a time to clean up your home, life and relationships to start anew. I’ve been lucky to celebrate CNY in Hong Kong and in the homes of various Chinese friends over the years, and let me tell you, it’s a veritable food fest! Everyone breaks out their best dishes, but it’s the dumplings and pot stickers that always seem to be the hit of the party! It’s amazing how many get consumed – but nobody can eat just one (dozen)!
Nothing beats pot stickers, dumplings (AKA wontons or gyoza) that’s been panfried and steamed.
Nothing beats a great homemade dumpling, and this recipe is the finest I’ve ever tasted (rivaling the great dim sum restaurants in Hong Kong). Of course we’ve also got delicious pre made dumplings at Tony’s if you don’t have the time to make them yourself.
Chinese Wonton Pot Stickers
Short on time? Find ready to cook wontons in our freezer case at Tony’s Markets.
1 clove garlic
1/4 cup celery, minced
¼ cup carrots, minced
1/4 cup green onions, minced
2 TBS ginger, grated
1 cup mushrooms, minced
1/2 pound ground pork (or turkey or chicken)
1 tsp concentrated chicken stock
2 TBS Shao Xing (Chinese Rice Cooking Wine)
pinches of salt, white pepper, and sugar
round Wonton wrappers
Canola oil
water
Mince veggies finely and combine in a bowl. In a second bowl, combine ground meat, stock, Shao Xing, and salt, pepper and sugar and mix well. Combine meat and veggies and mix well.
Moisten the edges of a wonton wrapper. Take 1 tsp of wonton filling and place it in the center of the wrapper. Pick up and fold in half, and with your right index finger and thumb, fold a series of pleats on one side of the wrapper, pressing it into the other side to seal and form a pleated crescent shape. Repeat with remaining filling and wrappers.
Dumpling Video Tips from Sachiko Rosacci
You can simplify this step by using a wonton folder – or simply fold in half and pinch moistened edges tightly closed.
Heat a heavy 12-inch pan over medium high heat, add a drizzle of cooking oil and fill with wontons, not touching. Cook until brown, add 1/3 cup of water or stock and cover tightly, steaming until done – 3-4 minutes. Remove cover and sauté to brown just a bit more before serving with your favorite dipping sauce. I suggest dipping in a combination of soy sauce and hot chile oil (la yu). -Chef Michaelangelo (mick) Rosacci, Tony’s Market / Tony Rosacci’s Fine Catering www.TonysMarket.com
Gung Hay Fa Choy (A Cantonese wish for prosperity in the new year).
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More Chinese New Year Recipes
Here is a set of excellent recipes for Chinese New Year that I sent to our Culinary Club Members over the weekend – Sign up Here if you want to get these weekly recipes as well as special offers, discounts and coupons only for club members.
Chinese Garlic Shrimp
Chinese Chicken Lettuce Cups
Chinese Tomato Beef
Chinese Shrimp Fried Rice
Speedy Veggie Stir-Fry
Choosing my Chinese New Year supper right from the tank in Hong Kong.
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