Gung Hay Fat Choy! The Year of the Rabbit 4709

The Year of the Rabbit (4709) officially began yesterday, and to ring in the Chinese New Year, I spent the evening with friends. My friend Ryan and I made dinner for a group of 12 friends at his place. A few days ago, we (along with Jenny) ventured to the Chinese supermarket (PARIS STORE) in Tours Nord to get the ingredients for our celebration. We were able to pick up many of the ingredients to make homemade pork dumplings (饺子 , jiaozi), soup, and tapioca. Below are all of the recipes from our feast. The measurements are approximations because everything was done on the whim (no actual recipe was followed).

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**Chinese Longevity Soup

- 4 cups Chicken/miso broth

- 1 Tab. fresh ginger (minced)

- 1 Tab. fresh garlic (minced)

- 1 bag of rice noodles

- 2 cups of bean sprouts

- 2 cups of Chinese cabbage (finely chopped)

- 2 cups of carrots (julienned)

- 1 package of tofu

- 2 cups bok choy leaves (chopped)

- Chives (diced)

Bring broth to a boil. Add minced ginger and garlic. Cook for 3 minutes. Add noodles and cook until soft. While noodles are cooking, fill soup bowls with equal parts of bean sprouts, Chinese cabbage, carrots, tofu, and bok choy leaves. Add cooked noodles. Then bring broth to a rapid boil and add broth to bowls. The hot broth should cook the vegetables just enough that they remain slightly crunchy, but not raw. Garnish with chives.

Serves about 4-5 people

**Pork Dumplings (饺子)

Dumplings:

- 1 package of wonton skins

- 1 lb. of ground pork

- 2 Tab. fresh ginger (minced)

- 2 Tab. fresh garlic (minced)

- 2 cups Chinese cabbage (finely chopped)

- 2 cups of carrots (finely chopped)

- Chives (diced)

- 2 Tab. of Oil

- 2 Tab. of Soy Sauce

- 1 egg (beaten)

Dipping Sauce:

- ½ cup of soy sauce

- ¼ cup rice vinegar

- ¼ cup oil

- 1 Tab. garlic (minced)

- 1 Tab. ginger (minced)

- 1 Tab. crushed red pepper flakes

- ¼ cup chives (diced)

Defrost wonton skins 24-hours before making dumplings. In a large boil, mix ground pork, ginger, garlic, Chinese cabbage, carrots, chives, oil, and soy sauce with hands until well combined. Next clear enough counter space to make the dumplings. Add about a teaspoon size of the meat mixture to the center of the wonton skin. On two adjacent sides of the square add the beaten egg mixture so that the wonton will close. Fold the wonton over so that it forms a triangle. Seal the wonton skin well. Fold the wonton into what ever form you would like. Continue this process until all the wonton skins have been used. In the meantime, bring a pot of water to a boil for cooking the dumplings. Use a bamboo steamer to cook the dumplings; it should take about 8-10 minutes. For the dipping sauce mix all of the ingredients well with a whisk. Serve dumplings over dipping sauce and garnish with chives.

 

  
Makes about 50 dumplings.

**Coconut and Jasmine Infused Tapioca with Mango

- 1 package of small white tapioca pearls

- 1 can of coconut milk

- 3-4 Tab. of Jasmine flowers (for infusing)

- ½ cup of granulated sugar

- 1-2 ripe mangos

- Boiling water

Bring 2 cups of water to a boil. Add jasmine flowers so that the water is essentially turned into a Jasmine tea. When the jasmine begins to infuse the water take out the flowers and add the coconut milk. Stir mixture and add uncooked tapioca. Stir and add sugar. Continue to stir for 20 minutes, adding small amounts of boiling water so that the mixture does not thicken too much. When the tapioca is cooked remove it from heat and add diced mango. Stir in and cool the tapioca. May be served cold or warm.

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So, that is what we ate for dinner! It was very yummy and I think that everyone had an enjoyable time. Also, in addition to dinner, I was able to give everyone a “hong bao” (red envelope)…but not with money! I made everyone a card and put it inside instead.

Wishing you much happiness, good fortune, and wealth in the coming year and always! -Alex