Top 10 Chinese Dumpling Recipes for Chinese New Year (2024)

FAQs

What kind of dumplings are used for Chinese New Year? ›

Jiaozi (Dumplings)

They also represent prosperity because their shape resembles ancient Chinese money; a gold coin is put inside of one of the dumplings for a lucky guest to find. Jiaozi can be filled with ground pork or beef and always feature vegetables, such as bamboo shoots, Napa cabbage, and green onions.

Jiaozi. One of the most ubiquitous types of Chinese dumplings, jiaozi (饺子) are usually steamed or boiled and have been enjoyed across China for millennia. They often have a mixture of minced pork, shrimp, vegetables, mushrooms, and aromatics, along with a paper-thin dumpling wrapper.

Dumplings are eaten during Chinese New Year because the dumplings themselves look like money pouches and are said to represent fortune and prosperity in the coming year. On top of that, it is a great way for the family to spend time together.

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

Families used to huddle together to make dumplings to eat during the jiaozi time. It is still, to date, a tradition followed, especially in the Northern parts of China. Eating these dumplings on the eve of the new year will bring immense luck and fortune to the family.

Common dumpling meat fillings include chicken, pork, beef, shrimp, and fish which are usually mixed with chopped vegetables. Popular vegetable fillings include napa cabbage, scallion (spring onions), celery, leek, spinach, mushroom, carrot, garlic chives, and edible black fungus.

There are two general categories of Chinese dumplings. The crescent-shaped dumplings are called gao. And the more purse-shaped and round ones are called the bao.

The big difference between the two is the dough. Baos are made with a fluffy (leavened) dough whereas dumpling wrappers are thinner and not fluffy. Baos are also made with sweet or savory fillings whereas dumplings usually feature savory fillings.

When comparing Chinese dumplings vs wontons, some key differences are: Wrappers: Wonton wrappers are thinner, are usually square, and may contain egg. Dumpling wrappers are thicker, are usually round, and don't require egg. Filling: Dumplings can be filled or unfilled.

Chinese New Year Dumplings – Wealth

Dumplings are often eaten on the New Year's Eve for its Chinese name 'jiaozi' has a meaning of changing of years. Meanings: – symbol of wealth for its shape like an ancient Chinese gold ingot.

What are the four Chinese New Year dishes? ›

Here you go – the four Chinese New Year dishes. We've unwrapped the stories and symbolism encapsulated in fish (魚/鱼; yú), dumplings (餃子/饺子; jiǎo zi), chicken (雞/鸡; jī), and spring rolls (春捲/春卷; chūn jǔn) – each dish is a delicious narrative of prosperity, unity, and renewal in Chinese New Year celebrations.

Making your own dumplings is really easy when you use wonton wrappers.

Pour water into a wok until one-quarter full. Bring to the boil over high heat. Place steamer over wok, ensuring base doesn't touch water. Steam dumplings for 15 to 20 minutes or until tender and cooked through.

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

The name jiaozi refers to this type of dumpling generically, although jiaozi might be referred to as shui jiao, if boiled; zheng jiao, if steamed; and guo tie or jian jiao, if pan-fried. These last are what are commonly known as potstickers.

The best side dishes to serve with dumplings are chicken noodle soup, beef and broccoli, ramen, bok choy, egg roll in a bowl, orange chicken, Chinese curry sauce, fried rice, hot and sour soup, kung pao chicken, cucumber salad, bao buns, stir-fried vegetables, sesame noodles, spring rolls, and crispy tofu.

There are three basic ways: steaming, boiling, and steam-frying. There is also deep-frying or serving with a crispy lacy “skirt.” While the cooking method depends heavily upon your mood and what you are craving, it also depends on the shape of your dumpling.

Potstickers are always dumplings, but not all dumplings are potstickers. The biggest difference between these two are how they are cooked, but the cooking method has also changed the kinds of ingredients and preparation of both potstickers and dumplings over time. Potstickers are dumplings that are also pan-fried.

Undercooked dumplings is as common as overcooking, and the only reliable way to check they're done is to remove one and cut it in half, checking for any raw dough in the centre.

What is the difference between Chinese dumplings and Korean dumplings? ›

Mandu tastes similar to Jiaozi (chinese dumplings), but I think that the main difference between these two types of dumplings is that korean dumplings usually use tofu but chinese dumplings do not. Dumplings are one of my most favourite foods.

But, in general, there are two broad categories of Chinese dumplings: gao, or crescent-shaped dumplings; and bao, or round, purse-shaped dumplings.

A notable part of celebrating the Dragon Boat Festival is making and eating zongzi, also known as sticky rice dumplings, with family members and friends. People traditionally make zongzi by wrapping glutinous rice and fillings in leaves of reed or bamboo, forming a pyramid shape.

Whether you shallow-fry them to make guotie or boil them to make jiaozi, these traditional Chinese pork dumplings are an unmissable component of a dim sum feast.