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  • Foodways Friday: New Year's Dumplings

    Dumplings ready for steaming. Photo by Karlie Leung
    Dumplings ready for steaming.
    Photo by Karlie Leung

    Tian Yali, one of the paper-cutting artists from the Folklife Festival’s China program, brought her special recipe for dumplings to the Five Spice Kitchen. During Chinese New Year, dumplings are a symbol of wealth and reunion. Tian says that in her family they hide a coin inside one of the dumplings, and whoever gets the lucky one will have an especially good year.


    2 cups all-purpose flour
    1 egg
    1/2 tsp salt
    Cold water

    1 lb ground pork
    1 cup scallions, chopped
    1 tbs fresh grated ginger
    2 tbs soy sauce
    1 tbs chicken bouillon powder
    1 tsp prickly ash (also known as Szechuan pepper), ground

    Dipping sauce:
    1/4 cup Chinese black vinegar
    1/4 cup soy sauce
    1 tsp prickly ash (Sichuan pepper)
    1 tsp garlic
    1/2 tsp sugar


    • Add salt into flour.
    • Add egg and mix well.
    • While continuing to mix, add water by tablespoons until the dough can be kneaded into a large ball.
    • Turn the dough out onto a floured surface and knead until it becomes smooth and elastic.
    • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
    • Divide dough into 2 or 3 sections; roll each section into about a one-inch-thick log and slice into half-inch pieces.
    • Flatten the pieces. Using a narrow rolling pin, press and rotate the pieces until the wrappers are thin but still firm enough to hold the filling, about a quarter inch.
    Tian Yali rolling out dumpling wrappers.
    Tian Yali rolling out dumpling wrappers.
    Photo by Karlie Yeung
    • Mix all filling ingredients together.
    • Using a spoon, scoop a small amount of filling into the center of a wrapper.
    • Fold the wrapper in half and slowly pinch the edges together.
    • Grease bottom of steamer. Place dumplings into steamer, and steam for around 10 minutes, or until wrappers are semi-translucent.
    • Mix all sauce ingredients together. Serve with hot dumplings.

    Karlie Leung was born and raised in Hong Kong and is currently a first-year graduate student at The George Washington University studying anthropology with a museum training concentration. She is an intern at the Center for Folklife and Cultural Heritage working with the China: Tradition and the Art of Living Folklife Festival program.

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