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Are You Cooking for the Chinese New Year?

CindyJ Feb 12, 2010 10:54 AM

If you are, I'd love to know what you're making, and if you can provide a recipe or a link to one, all the better. I'm looking inspiration and maybe even a bit of a culinary challenge. Thanks!

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  1. Miss Needle RE: CindyJ Feb 12, 2010 11:45 AM

    On New Year Day itself, I'll probably be eating vegetarian dishes. I've got some vegan minestrone in the fridge and will probably make some pasta dish in the evening. I'll be out for NYE. But I don't think that's what you had in mind. Maybe this link would help.

    http://cookstr.wordpress.com/2010/02/...

    1 Reply
    1. re: Miss Needle
      CindyJ RE: Miss Needle Feb 12, 2010 12:37 PM

      Great link. Thanks Miss Needle!

    2. c
      CoconutMilk RE: CindyJ Feb 12, 2010 11:58 AM

      If you're a dumpling fan, you should make the Guotie (beef-scallion pot stickers) posted on this site by Andrea Nguyen. I made them yesterday--homemade dough and all--and they were very, very good. Definitely a "culinary challenge" to shape the dough and fill each one properly, and definitely something you want to do with a group. I'd even double the batch, or at least double the dumpling dough, and make half beef-scallion and half some other recipe (vegetarian, shrimp-chive, or pork-nappa). When you make dumplings it makes sense to make alot .

      Be sure to use Gold Medal Brand flour, which is low in gluten and will produce soft dumplings. It is CRUCIAL. They also freeze beautifully, which is nice.

      You can make scallion pancakes with the same dough and just go carb-crazy, that's what I did.

      8 Replies
      1. re: CoconutMilk
        CindyJ RE: CoconutMilk Feb 12, 2010 12:38 PM

        Do you have the link to that pot sticker recipe?

        1. re: CindyJ
          c
          CoconutMilk RE: CindyJ Feb 12, 2010 02:14 PM

          not sure how to "create a link". yes, i am that computer-impaired. Its on the chow.com website, just click on the dumpling valentine thing and there will be links for the Guotie.

          1. re: CindyJ
            jlunar RE: CindyJ Feb 12, 2010 03:02 PM

            this should be the link that CoconutMilk is referring to

            http://www.chow.com/stories/12033

            1. re: jlunar
              CindyJ RE: jlunar Feb 13, 2010 05:30 AM

              Thanks... but I must be missing something. I can get to the link, but I can't see the video. Those soup dumplings sound great, but what do I need to do to see the demo?

              1. re: CindyJ
                jlunar RE: CindyJ Feb 13, 2010 08:29 PM

                hmn... try this one?
                http://www.chow.com/videos#/show/all/...

                1. re: jlunar
                  CindyJ RE: jlunar Feb 14, 2010 05:47 AM

                  I seem to have a problem viewing all videos on CH. I think it has something to do with the fact that I use Firefox and not Explorer.

                  1. re: CindyJ
                    JerryMe RE: CindyJ Feb 15, 2010 07:23 AM

                    CindyJ - You should have an "options" button that when you click on it, it will / should give you the option of allowing the video. I have FireFox also.

                    1. re: JerryMe
                      CindyJ RE: JerryMe Feb 15, 2010 01:29 PM

                      Where would I find that button? When I click on that link, I see a large, dark space, empty except for the words, "CHOW Tip: How to Wrap a Dumpling(0:53)" Below the dark box is a "grid" with thumbnail photos for other videos (which don't play, either).

        2. jlunar RE: CindyJ Feb 12, 2010 12:06 PM

          I'm not cooking - my mom is. However, I'm making some traditional Malay cookies to bring over. Kueh Bangkit are tapioca flour cookies flavoured with coconut and pandan. I'm glad they turned out so well (my parents were actually impressed) considering I'd never made it before. My mother was going on about how difficult they are to make (I didn't think so), and how some auntie's version was too hard, etc.. Dad just rolled his eyes when he heard what I was up to.

          http://www.foodpr0n.com/2010/02/12/ku...

          Not to mention the scolding for spending so much on a wooden mold, can get one so cheap back home, blah blah blah...! hehehehe... Asian parents!

          1. p
            Plano Rose RE: CindyJ Feb 12, 2010 12:16 PM

            The Chinese church which shares our building has invited our congregation to share the celebration with them. They are doing ALL the cooking. Are we lucky or what?

            4 Replies
            1. re: Plano Rose
              buttertart RE: Plano Rose Feb 13, 2010 06:53 AM

              That's fantastic! Would love it if you reported in detail. Lucky YOU!

              1. re: buttertart
                p
                Plano Rose RE: buttertart Feb 14, 2010 11:24 AM

                Well, it was WONDERFUL. I can't report in detail because my knowledge of Chinese food doesn't extend past the Americanized buffet stuff. The Chinese lady sitting next to me said that everybody had prepared their best dishes. I believe it. Yes, we are fortunate. We share several meals throughout the year. Including a typical American Thanksgiving spread the Sunday before Thanksgiving.

                1. re: Plano Rose
                  buttertart RE: Plano Rose Feb 14, 2010 03:25 PM

                  What a treat. I'm sure the other shared meals are also a joy.

                  1. re: Plano Rose
                    CindyJ RE: Plano Rose Feb 15, 2010 06:16 AM

                    What a wonderful opportunity to sample authentically prepared Chinese food!

              2. vicki_vale RE: CindyJ Feb 12, 2010 12:36 PM

                Tomorrow we commence my annual potsticker challenge. The challenge is eating as many as we can : )

                I buy the pre-made dough from the Asian supermarket (1 lb packets contain roughly 40 wrappers), and will be making at least three different kinds of fillings. I use the fine shredder blade on the mandolin for the hard vegetables (carrot, daikon, ginger) and use a lot of aromatics (one whole bunch of fresh herbs per mix).

                The general proportion for each filling mix is:
                1 lb protein (ground raw meat or diced raw seafood or mushrooms)
                2 cups of greens, composed of one whole bunch of minced herbs (such as chives or coriander) + a small amount finely shredded carrot/ Chinese celery/Napa cabbage/Chinese mushroom and or daikon
                (1 egg optional)
                2 Tb finely minced raw yellow or white onion
                1 tsp+ of grated fresh ginger (approx half inch knob)
                1 clove garlic finely minced
                1 tsp of light soy sauce and/or Lea & Perrins
                dash of white pepper
                dash of sesame oil
                pinch of salt

                FAVORITE STUFFING MIXES

                BEEF + CHINESE CHIVES with Chinese mushroom
                CHICKEN + CORIANDER with Chinese celery
                SHRIMP + CORIANDER with snowpea shoots
                BAY SCALLOPS + THAI BASIL with carrot

                For my vegetarian friends,
                SUPER TRIPLE MUSHROOM MIX:
                CHINESE BLACK MUSHROOM, BLACK WOOD EAR, WHITE SNOW FUNGUS, COOKED BOK CHOY OR SPINACH (squeezed dry), HARD SMOKED TOFU + CORIANDER

                Raw egg binder is very beneficial to make the stuffing easier to handle. If the mix is slimy or too wet, add 2Tb of crumbled uncooked dry bean thread vermicelli or dry wakame seaweed. This will help the final texture. Throw it into the raw mix, let sit 10 minutes and allow it to absorb the excess moisture.

                When I make a lot, they can get mixed up, so I give each dumpling type a unique shape.
                Simple half moon = vegetable
                Pleated half moon = seafood
                Simple triangle = chicken
                Pleated triangle = meat

                DIPPING SAUCE
                light soy sauce + Chinese red or black vinegar + 1 finely sliced tiny fresh chili + drop of sesame oil

                2 Replies
                1. re: vicki_vale
                  ipsedixit RE: vicki_vale Feb 12, 2010 12:58 PM

                  Ah, but you forgot one ... the dumpling with the "special filling". Usu. with a penny, or one that has alot of sugar in it.

                  The person who eats the dumpling will have a fortune and good health for the new year, or so they say.

                  1. re: ipsedixit
                    l
                    link_930 RE: ipsedixit Feb 13, 2010 09:48 AM

                    And a chipped tooth! The penny is no fun.

                2. Sam Fujisaka RE: CindyJ Feb 12, 2010 03:20 PM

                  You wouldn't believe it! I don't believe it. Tomorrow I'm doing Cantonese/US oldies because almost all of teh 20+ guests are Colombian, essentially don't eat spicy, and so on:

                  1. Sweet & sour pork & vegetables (at least my S&S sauce is a good one)
                  2. Ginger beef & broccoli & green onions
                  3. Napa, chicken, fermented black beans, tofu, and shiitakes

                  The good part is I'll be using my 10 million BTU burner and veteran woks.

                  3 Replies
                  1. re: Sam Fujisaka
                    v
                    Val RE: Sam Fujisaka Feb 12, 2010 04:13 PM

                    Yeah, Sam!!! You'll be cookin' in STYLE!!!! Happy New Year!

                    1. re: Sam Fujisaka
                      CindyJ RE: Sam Fujisaka Feb 13, 2010 05:33 AM

                      Sounds like the Chinese food of my childhood in Brooklyn in the 60's. Can I sneak a peak at your S&S sauce recipe?

                      1. re: Sam Fujisaka
                        Candy RE: Sam Fujisaka Feb 13, 2010 03:16 PM

                        Hi Sam, last night was Lemon Chicken with Black beans, I forgot how good that is. I'd not made it for awhile. I've not had much food interest for awhile. I combined it with Sichuan dry fried spicy green beans. Tonight I am ordering out, strombolis. A pesky mild cold is slowing me down.

                        I noticed a lot of flat Chinese chives in an Asian market yesterday. A pile of those chive dumplings may be on the list of to dos tomorrow.

                        Feel well, it looks like you are with your menu.

                        I was sure i was out of fermented black beans and stopped in an Asian market to pick up more. It is owned and run by Koreans. They claimed never to have heard of them. Luckily I had some at home. I took in a book that showed a pix of them. It was after 5 and I wanted to get home and cook, not go runing all over town in search. Lucky save to have the in the fridge afterall.

                      2. t
                        tzurriz RE: CindyJ Feb 13, 2010 07:31 AM

                        We are having Hot Pot. 6 adults, 2 toddlers (who will probably eat before we start with the hotpot, and be asleep by dinner time - we like our hotpot HOT!!!)

                        shrimp, crabstick, scallops, oysters, shabu sliced lamb, mussels, enoki mushrooms, baby bokchoy, spinach, daikon radish, veggie dumplings, udon noodles, glass noodles, and I don't even remember what all else I bought! :)

                        1 Reply
                        1. re: tzurriz
                          j
                          Jane917 RE: tzurriz Feb 13, 2010 12:04 PM

                          We are having King Crab legs cuz it's Valentine's Day, AND Andrea Nguyen's Pork and Cabbage Dumplings. I am even making my own dumpling dough this year. Everything is done but the wrapping, which I will leave until tomorrow.

                        2. lrostron RE: CindyJ Feb 14, 2010 01:16 PM

                          I am cooking, but celebrating next Saturday. I have been celebrating Chinese New Year for many years now (when I lived in Sacramento, it was an excuse to have a party and friends over in the dreary time of January and February). The guest list runs to about 75 people generally. Some favorites are: spring rolls, potstickers, ants climbing a tree (a spicy pork and glass noodle dish) broccoli beef, and many more. My prep time for this is about a week, most of it is cooked in front of the guests in the kitchen.

                          1 Reply
                          1. re: lrostron
                            CindyJ RE: lrostron Feb 15, 2010 06:09 AM

                            Do you prepare your spring rolls in advance? How do you keep them until it's time to cook them? Do they freeze well?

                          2. a
                            AGM_Cape_Cod RE: CindyJ Feb 14, 2010 03:49 PM

                            We had a small impromtu gathering of 10. My husband made pork & cabbage dumplings from the Asian Dumpling cookbook and I made an adaption of Red Cooked Pork with coconut milk & peanuts using ground turkey from the Elephant Walk cookbook, Stir fry tangerine beef, Stir Fry vegetables with lo mein in oyster sauce and Roast Duck salad. It was fun.

                            1. kattyeyes RE: CindyJ Feb 14, 2010 03:58 PM

                              Happy Valentine's Day and 恭 喜 發 財! I made stir-fried chicken with cashews and all three of us were very pleased with the result. It was a recipe from a free magazine I picked up in the package store last year.

                              We had Rotari (sparkling wine) with Alizé, which paired nicely, too.

                               
                               
                              3 Replies
                              1. re: kattyeyes
                                CindyJ RE: kattyeyes Feb 15, 2010 06:27 AM

                                My menu consisted of pork potstickers with a dipping sauce of soy, sambal, scallions, and ginger; Fuchsia Dunlop's Fragrant-and-Hot Tiger Prawns; ginger-garlic green beans and jasmine rice. I served it with Prosecco, which went surprisingly well.

                                1. re: CindyJ
                                  kattyeyes RE: CindyJ Feb 15, 2010 06:38 AM

                                  Sounds delicious...and not surprising at all re the prosecco--along the same lines of our Rotari cocktails and we really liked 'em. :)

                                  Do you have a recipe for the ginger-garlic green beans?

                                  1. re: kattyeyes
                                    CindyJ RE: kattyeyes Feb 15, 2010 07:22 AM

                                    Sure! It's from Epicurious: http://www.epicurious.com/recipes/foo...

                              2. r
                                ricepad RE: CindyJ Feb 15, 2010 07:20 AM

                                I taught my kids to make potstickers and pearl shrimp balls yesterday, and today I'm making some dow see pai kwut (steamed spare ribs w/ black bean sauce) and some bao. (We ran out of time yesterday!)

                                1. g
                                  gourmet wife RE: CindyJ Feb 15, 2010 08:55 AM

                                  For the first time ever, I made braised abalone.

                                  4 Replies
                                  1. re: gourmet wife
                                    c oliver RE: gourmet wife Feb 15, 2010 10:56 AM

                                    I see you live in Vancouver. Is it easy to get abalone there? Or do you dive for it? I havent had it in so many, many years both because of it scarcity and also its price.

                                    1. re: c oliver
                                      g
                                      gourmet wife RE: c oliver Feb 15, 2010 01:50 PM

                                      The ones I made are dried and brought over from asia. I'm lucky to have family and friends visit regularly and they're generous enough to bring them over for me. As for availability, I do see a lot around, fresh, frozen and dried ones in asian markets including T&T, H-Mart and local markets. I've never purchased them here so I can't vouch for the price or quality. I have been told that the flash frozen ones are actually pretty good quality.

                                      1. re: gourmet wife
                                        vicki_vale RE: gourmet wife Feb 15, 2010 03:54 PM

                                        Dumpling photos attached!

                                         
                                         
                                         
                                        1. re: vicki_vale
                                          kattyeyes RE: vicki_vale Feb 15, 2010 03:59 PM

                                          Nice work, Ms. vicki vale!

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