I’m very excited to be hosting a Blog Hop to celebrate Chinese New Year!
Please be sure to visit all the blogs on the hop listed at the bottom of this post.
There are many things to love about Chinese New Year, the red lanterns, the happy wishes, the Guangdong flower markets, the temple fairs. But what do I love most of all? The dumplings!
Did you know it is tradition to eat dumplings on Chinese New Year? There are two reasons why Chinese people eat dumplings, jiaozi, for the New Year.
Some people believe that dumplings were invented by Zhang Zhongjing, a practitioner of traditional Chinese medicine who lived during the Eastern Han Dynasty. One year, there was a very cold winter, and many people suffered from frostbite on their ears. So Zhang made a special blend of meat and spices, stuffed the mixture into a wrapper shaped like an ear, and boiled the dumplings in a fragrant broth. The people who ate the dumpling were cured of their frostbite. So many people eat dumplings to warm them up and bring good health in the new year.
Another reason why people eat dumplings is that the shape resembles that of the gold ingots used during the Ming Dynasty. So eating dumplings will bring you much prosperity in the New Year!
To celebrate Chinese New Year, here is a dumpling recipe for you! You can find the dumpling wrapper recipe here.
Lamb with Pomegranate Salsa Dumplings
1 Tbsp oil
1 cup ground lamb meat
Dash of salt
Dash of pepper
1 garlic clove, pressed
2 Tbsp red cooking wine
1 pomegranate, seeded
1 small apple, chopped
1 jalapeno, chopped (use more or less seeds and ribs depending on heat level wanted)
¼ cup cilantro, chopped
1 Tbsp olive oil
1 Tbsp balsamic vinegar
Juice of 1 lime
12 dumpling wrappers
1 cup of oil, if frying
- In a wok, heat oil. Add lamb, salt, pepper, garlic, and cooking wine. Brown meat. Remove from heat.
- In a bowl, mix together pomegranate, apple, jalapeno, cilantro, olive oil, vinegar, and lime juice.
- Mix meat and fruit salsa together.
- Spoon mixture into dumpling wrappers and pinch closed.
- To fry dumplings, preheat oil in a wok for 30 seconds on high heat, then lower heat to medium. Cook dumplings on each side for about 3 minutes or until golden brown.
- Always cut a dumpling open to make sure it is cooked through.
You can find hundreds more dumpling recipes in The Crazy Dumplings Cookbook and Crazy Dumplings II: Even Dumplinger, now funding on Kickstarter.
To celebrate Chinese New Year – which this year is the Year of the Monkey – I am giving away this cute Golden Monkey statue.
Be sure to check out all the giveaways on our Giveaway page!
Virginia Lloyd-Davies from Joyful Brush Painting wanted me to share this New Year painting with you. Lloyd-Davies is a British artist who lives in America but paints traditional Chinese ink and wash paintings. You should really check out her blog if you are interested in Chinese art styles.
Thanks for reading! Be sure to check out all of the blogs on the Hop! Hopefully you will join us next year! Xin Nian Kuai Le! Gong Xi Fa Cai! Hongbao Na Lai!