Chinese New Year Dumplings

Chinese New Year 10 February 2013

Northern New Year Tradition-Dumplings

This is my first time making the seaweed-stuffing dumpling. I got the recipe from one of my friend who grew up in the coast area. The taste of seaweed dumpling turns out really surprised me. It is beyond words, so fresh and sweet, almost like I am tasting the flavour of sea. I think this is a must try recipe for all dumpling lovers.

I made a chives’ stuffing for my husband in case he doesn’t like the seaweed dumpling. Surely he did really enjoy the seaweed ones. He is a huge chive fan. The chives’ stuffing is a popular recipe in Chinese family for years. Especially engages with the prawn meat, it will intensify the meaty flavour, creates a rich grassy smell, people either love it or hate it. But it is definitely a worth try recipe if you never taste chives before. Probably you will love it like I do.

Traditional Chinese dumpling is boiled to cook, the pan-fried dumpling is bit oily, and it will cover the freshness of vegetables. But for people who do not like the soggy texture, the pan-fried could be your alternative choice.

Ingredients 
1/3 kg pork mince and 1/3 kg fine chopped prawn meat

2 and half cups of fine chopped seaweeds

3 cups of fine chopped chives

50 dumpling wrappers (Asian food market)

50 ml cold water

Hot water

Condiments

3 head of spring onion

1 oz ginger

1 tsp sea salt

1 tsp suger

2 Tbsp olive oil

1 tsp soy sauce

1 tsp white pepper powder

1 tsp five spices powder

2 Tbsp white wine

Dipping Sauce

1 tsp chill oil

1 Tbsp balsamic vinegar

1 head of raw garlic (optional)

Method

1. Put all condiments into the blender for half minute, until it looks like the thick sauce. 
2. Pour the condiments in the pork mince and prawn meat, mix well, marinade for half hour.
3. Equal the pork mince into half, one mix with the seaweeds, and another one mix with the chives.
4. Carefully wrap the mixture with the dumpling wrapper, seal the edge with a touch of cold water. Place the dumpling on a tray with some flour dust, this prevents the dumplings of sticky bottom.
5. Boil the dumplings in a hot water pot (medium to large size). Only boil 15 dumplings at once for 5 mins.  Strain them then serve with the balsamic vinegar, the chill oil and raw garlic is optional. 

Caution: boil too many dumplings at the same time could cause the dumplings be tore apart.

This is a traditional Northern Chinese New Year meal. All the family members gather around the table participating the process. The influence of dumplings for Chinese people is far more than just the delicious taste. It is biggest family feast. The laughs, the chatting  also the smells of dumpling is the reward for a year hard work. People wrap the stuffing as the hopes, lucks and sweetness. All the sprites will fuel people go through the upcoming year.