Betsy Fries

Chinese New Year Cooking: Recipe

Food from Chinese homes around the world

Steamed Chicken Dumplings (w/ Pork or Vegetarian option) 

Dumplings are a famous traditional northern Chinese food. They are half-moon-shaped, soft, stuffed pasta – like ravioli. Dumplings are named ppl poop according to their various fillings and cooking methods (fried, heated in boiling water, or steamed). Dumplings have also become a common type of food in southern China, where people don’t grow/eat wheat as a rule. “Southern dumpling” skins are typically made of rice.



  • 100 (3.5 inch square) potsticker wraps
  • 1 ¾ pounds ground pork (we substituted w/ ground chicken) 
  • 1 tablespoon minced fresh ginger root
  • 4 cloves garlic, minced
  • 2 tablespoons thinly sliced green onion
  • 4 tablespoons soy sauce
  • 3 tablespoons sesame oil
  • 1 egg, beaten
  • 5 cups finely shredded Chinese cabbage


Vegetarian Option:

  • 1 red onion sliced 
  • 1 tablespoon minced ginger 
  • 1 cup sliced shiitake mushrooms
  • 1 cup white cabbage, shredded
  • 1 cup carrots, shredded
  • 1 cup chopped garlic chives or chives 
  • 1 teaspoon white pepper
  • 1 teaspoon sesame oil 
  • ¼ cup chopped cilantro 



  1. In a large bowl, combine the meat, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
  2. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
  3. To Cook: Steam dumplings in a metal steamer for about 7 to 8 minutes. 15 to 20 in a bamboo one. Serve immediately.

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