A Family Tradition: Making Pork Dumplings for Chinese New Year
Yield: Makes about 30 dumplings
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Family Traditions
Growing up, the arrival of Chinese New Year always meant family gatherings, celebrations, and red envelopes (free money ding ding ding!). One of my most cherished memories from those festive times is making dumplings, as they are supposed to be a symbol of prosperity and good fortune for the year ahead. My grandma would always spearhead the operation when it came to making dumplings.
We had this tradition when making dumplings. It was to conceal two unique items within a select few dumplings: a silver dime and a peanut. Finding a dumpling with a dime meant you were going to be wealthy in the future. The peanut, on the other hand, symbolizes health and longevity, a blessing for a life filled with vitality. These little surprises added an element of anticipation and excitement to our meal, making each bite a potential discovery but also a potential choking hazard for young ones. I was the youngest in the family growing up, and I don’t ever remember choking on them, but I did feel like I won a little prize, so it was nice.
I've decided to pause on including dimes and peanuts in our dumplings because my son is 2, and I don’t think he will be able to understand the concept of the dime and peanut yet and it’s also a choking hazard. But in the future, I will include it in the tradition.
Chinese New Year Pork Dumplings
This dumpling recipe has been tweaked and reworked over the years, and this is the latest and best version with all of the knowledge and experience I have acquired over the years working in professional kitchens.
Crafting the Wrappers
If you are keen on making the wrappers from scratch, by all means, please do. Truthfully, my wife and I are raising our son (with no help); so finding time is the hardest thing to do right now. So I’m opting for store-bought wrappers this year.
What You Will Need:
Dumpling wrappers, Round (I buy mine from an Asian market)
A large steamer for cooking dumplings
A stainless steel pan with a lid to pan-sear dumplings
A tray that can fit in your freezer
Ziplock bags (for freezing the extra dumplings)
Ingredients:
454g (1 pound) ground pork, ensure it's fatty (not less than 20% fat)
1 bunch chives (about 1 cup), finely chopped
2 green onions, finely chopped
1 tbsp ginger, freshly grated (use a microplane for best results)
4 cloves garlic, freshly grated (also using a microplane)
2 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tbsp oyster sauce
1 tsp chicken powder (can be substituted with MSG for a similar umami flavor)
1 tbsp sesame oil
1 tsp sugar
½ tsp white pepper
½ tsp salt (or to taste)
Dumpling wrappers (store-bought or homemade)
Instructions:
Clean the chives and green onions under cold water and pat them dry with a kitchen towel.
Chop all the chives and green onions as fine as you can, aiming for a uniform size to ensure even cooking and distribution of flavours.
Grating Ginger and Garlic:
Peel the ginger by scraping off the skin with the edge of a spoon.
Hold the microplane grater over a bowl and run the ginger back and forth against it, grating it into fine shreds. Be careful with your fingers as you reach the end of the piece.
Peel the garlic cloves and grate them using the microplane.
If you do not have a microplane, you can mince both with a knife.
Combining Ingredients:
Start by adding all your dry seasonings (white pepper, salt, sugar, chicken powder or MSG) to the bowl.
Add in the wet ingredients (soy sauce, Shaoxing wine, oyster sauce, sesame oil) over the dry ingredients.
Stir everything together until the dry ingredients have dissolved and are well integrated with the wet ingredients.
Add the ground pork to the bowl, followed by your finely chopped chives, green onions, ginger and garlic.
Mix thoroughly until the mixture is uniform and all ingredients are evenly distributed.
Marinating the Pork Mixture:
Once mixed, loosely press a piece of plastic wrap directly onto the surface of the pork mixture to prevent air from drying it out.
Stick it in the fridge for 10 minutes, allowing the flavours to marinate together. You can refrigerate the mixture for a few hours for an even richer taste. This step is crucial as it allows the salt to work its way into the protein structures of the pork to make it even juicier.
Mastering Dumpling Folding Techniques:
Ready a tray with parchment paper or any other vessel to hold your wrapped dumplings and also a small bowl of water.
Lay a dumpling wrapper flat on your palm or a clean surface.
Place a spoonful of the pork mixture into the center of the wrapper, being careful not to overfill.
Dip your finger in the water and run it along the edge of the wrapper to moisten it. This acts as glue.
Fold the wrapper over the filling, creating a half-moon shape. Pinch the edges firmly together to seal, ensuring no filling escapes during cooking. (This is the most basic method for wrapping, it will look like a pierogi doing it this way).
There are a few different methods and styles for wrapping dumplings. It is very hard to explain in words so I will update this portion of the blog when I make dumplings next time with pictures.
Once a tray is filled with dumplings, put them into the fridge. If you intend to freeze them for later. Stick the tray in the freezer for about 20 minutes and then transfer them to a ziplock bag. The initial freezing is to make sure they freeze separately and won’t stick together in the ziplock bag.
Otherwise you can put the dumplings in the fridge until you are ready to cook.
Choosing Your Cooking Method:
Boiling:
Fill a large pot with water and bring it to a rolling boil.
Carefully add the dumplings one by one, ensuring they don’t stick together.
Stir gently to prevent sticking. They're done once they float to the surface.
Steaming:
Line a steamer basket with parchment paper to prevent sticking.
Arrange the dumplings in the basket, ensuring they don’t touch.
Steam over boiling water for about 8-10 minutes, checking for doneness by the texture of the wrapper. You can always take one out and cut it in half to make sure it’s cooked all the way through.
Pan-Frying:
Heat a pan over medium heat and add a thin layer of oil.
Place the dumplings flat side down and cook until the bottom is golden.
Carefully add a small amount of water to the pan and cover immediately (this part is kind of scary so brace yourself). The steam will cook the dumplings through. Cook time should be about 5-6 minutes when adding the water to ensure it's cooked through.
Once the water has evaporated, uncover and let the bottoms crisp up again. Cut one in half to make sure it’s cooked all the way through.
Freezing for Later Enjoyment:
Instructions:
Once the dumplings have been wrapped arrange the dumplings on a baking sheet lined with parchment paper, making they don’t touch.
Freeze until hard on the outside (about 15-20 minutes). This will ensure that they don’t stick to each other when you put them in the bag. Then transfer to a freezer-safe bag or container.
Cook directly from frozen, adding a few extra minutes to your chosen cooking method.
Extra Cooking Tips:
Wrapper Moisture: If you're using store-bought wrappers, keep them covered with a slightly damp cloth while you work. This prevents them from drying out and becoming brittle, making them easier to fold and seal. Fair warning, if you are using store-bought wrappers; once you break the seal on them, they are very hard to work with you try to use them again another day; so try to use them all!
The Perfect Seal: After folding your dumplings, press out as much air as possible before sealing. This is to prevent them from bursting open and leaking out their juices.
Cooking in Batches: When boiling or pan-frying dumplings, avoid overcrowding the pot or pan. Cook them in batches to ensure they don't stick together and are cooked uniformly.
Dipping Sauce: Enhance your dumpling experience with a simple dipping sauce. Mix equal parts soy sauce and vinegar, then add a dash of sesame oil and chili oil (or flakes) for a bit of heat. You can also add minced garlic or ginger for an extra flavour kick. (I will post an update on a dipping sauce recipe, I just started this blog 😅)
Testing for Seasoning: Before wrapping your dumplings, cook a small amount of the filling in a pan and taste it. This way, you can adjust the seasoning if necessary without committing to the whole batch.
Cooking with Heart
As I share this recipe and the stories of my family, I invite you to create your own family traditions. Try to find joy in the simple act of cooking for your family and cherish the moments spent with loved ones. I’ve just started cooking with my 2-year-old son and I can tell he loves it already. I also find that kids are more likely to eat a new food if they helped to make it (parent hack!)
These dumplings are a symbol of my family's past and present. Of course, these traditions won’t be set in stone, but the core elements will always be there to remember the past.
May your Chinese New Year be filled with the warmth of family, the joy of cooking, and the promise of good things to come. And remember, whether you're a seasoned chef or a curious novice in the kitchen, the beauty of these dumplings lies not just in their taste but in the love and intentions of each one.
Happy cooking, and happy Chinese New Year! I wish you good health and a prosperous coming year. Don't forget to comment below, leave a review, and tag me on socials @the_eugefood with your dumpling creations and celebrations!
Ps. I just started this blog, please let me know what you think with a dm on IG.
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Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
