Happy Chinese New Year!

4 Feb

The year of the rabbit – Good taste and refinement will shine on everything and people will acknowledge that persuasion is better than force. A congenial time in which diplomacy, international relations and politics will be given a front seat again. We will act with discretion and make reasonable concessions without too much difficulty.

It is lantern making and dumpling making time! Dumplings are a particularly auspicious food to eat to usher in the new year, as they are said to look like the ancient Chinese gold and silver money, symbolizing abundance! Here is a recipe for making dumplings using wonton wrappers, that we used in cooking class recently. Lantern making instructions, coming soon.

Vegetable dumplings


16 ounces of mushrooms

2 ounces dried rice noodles

1-pound Napa cabbage

1 pound baby bok choy

4 ounces dried bean curd

6 tablespoons sesame oil + 2 teaspoons sesame oil

¼ cup soy sauce

Pinch grated fresh ginger

6 tablespoons soy sauce

2 teaspoons Chinese black vinegar

Dash of white pepper

*Chinese hot pepper sauce (optional)

1 Package of wonton wrappers


Put rice noodles in cold water to soften. Grate the ginger and put aside. Grate the cabbage and put in a big bowl.  Dice the mushrooms and the bean curd (tofu), and add to the bowl. Add 3 TBS sesame oil, 2 TBS soy sauce, soaked rice noodles (remove from water), and a pinch of grated ginger to the mixture.  Put 1 Tablespoon of this mixture into the center of a wonton wrapper. Fold the wrapper in half to make a half-moon, sealing with a touch of water on your finger. (Water is the glue!).  Use your index finger and thumb to pinch pleats to seal the wonton shut. Or, use a fork to press indentations into the round side of the moon.  Put dumplings into boiling water with a few dollops of olive oil. When they float to the top – they are ready!

Mix together 6 TBS soy sauce, 2 TSP Chinese black vinegar, 2 TSP sesame oil, and a pinch of white pepper, whisk into a sauce. Set the table, dip and enjoy!


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