Happy New Year 2017!

We were fortunate enough to have my parents visiting for the New Year, which allowed me to be a little more ambitious for our New Year’s dinner.  I have been wanting to teach the girls how to make dumplings.  I still have fond memories as a child of all of us seated at the kitchen table making dumplings, talking and joking while making delicious food. These are the kinds of small traditions I want to pass on to my children, but it is a lot of work for just one person to prepare all of the ingredients and follow through, because, inevitably, children’s attention spans are short. With my mom in town, this eliminated a lot of these concerns as we have been working together for so long that it’s almost like second nature when we are together and making food.

We ended up making three different dumplings: shui jiao and guo tie (same style, just cooked differently), wontons and shumei. Can I just say, TASTY!!!!  To save time we bought the store-bought dumpling wrappers but made the filling from scratch. Making it fun for the kids, we had on child per adult and I had my daughters separate the he dumpling skins, spoon the filling, and put water around the perimeter of the hehe he skins for sealing.  My mom, husband and I wrapped the dumplings.  When they get older they can get more interactive, learning how to wrap the different types of dumplings.

Dumpling filling (for 5 packs of small, round dumpling skins):

2 lb ground pork

1 lb diced shrimp

2 lb chopped chives

4 stalks scallions, diced

4 slices Ginger, diced

2 T cooking wine

1 tsp white pepper

2 tsp salt

2 T cornstarch

4 T soy sauce

4 T sesame oil

Mix all ingredients together and let it sit for at least 30 minutes. Wrap away!

Happy New Year to all!

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