lunar new year

Traditional Napa Cabbage Kimchi recipe | Epicurious.com

coarse sea salt or kosher salt

Water

Napa cabbage, cabbage

garlic,

ginger root

fish sauce shrimp

Asian radish,

green onions,

Korean chili powder

sugar (optional)

Sesame oil (optional)

Sesame seeds (optional)

It’s astonishing how much scallion flavor you get in these noodles from the infused scallion oil. (Save the flavorful oil left over from cooking the scallions to use in dressings and for drizzling over dumplings or poached fish.) Then take it over the top with a garnish of crunchy fried scallion slices. This recipe is from Taiwanese-American cook Lisa Cheng Smith’s spectacular Lunar New Year feast.

Scallion-Oil Noodles

scallions

noodles

soy paste (such as Yu Ding Xing)

soy sauce

It’s astonishing how much scallion flavor you get in these noodles from the infused scallion oil. (Save the flavorful oil left over from cooking the scallions to use in dressings and for drizzling over dumplings or poached fish.) Then take it over the top with a garnish of crunchy fried scallion slices. This recipe is from Taiwanese-American cook Lisa Cheng Smith’s spectacular Lunar New Year feast. Find the rest of her menu here.

Bon Appétit

Cut scallions crosswise into thirds, separating dark green parts from white and pale green parts. Slice lengthwise into very thin strips, keeping dark green and white parts separate.

Pour oil into a cold large wok or high-sided skillet. Add white parts of scallions to oil and set over medium-low. Cook until oil starts to bubble, about 5 minutes. Add dark green parts of scallions and stir to combine. Cook, stirring occasionally, until scallions are crisped and deep golden brown, 20–30 minutes. Do not rush this; slow, gradual browning as the liquid in the scallions evaporates will yield the best flavor.

Using a spider or slotted spoon, transfer scallions to paper towels to drain. Let scallions and oil cool. Pour oil through a fine-mesh sieve into an airtight container; discard solids. Cover and chill scallion oil until ready to use.

Cook noodles in a large pot of boiling water according to manufacturer’s directions, adding 1 Tbsp. reserved scallion oil to the cooking water when you add the noodles. Drain noodles, reserving ½ cup cooking liquid, and return to pot. Add ½ cup scallion oil and toss to coat. Add soy paste and toss to combine. Add soy sauce and toss again, adding cooking liquid as needed to loosen sauce.

Transfer noodles to a bowl or platter and top with three-fourths of crispy scallions. Serve with remaining scallions in a small bowl alongside.

Do Ahead: Scallions can be fried 1 day ahead. Keep scallion oil chilled; store scallions between layers of paper towels in an airtight container at room temperature.

A complete step-by-step guide to making the dim sum favorite of soft fluffy buns filled with sweet Chinese barbecued pork (char siu).

How To Make Char Siu Bao (Chinese Steamed Pork Buns)

ginger

char siu sauce,

oyster sauce

five-spice powder (optional)

honey

sugar

onion

water

cornstarch

vegetable oil

milk

water, plus more as needed

(1/4-ounce) packet instant or rapid rise yeast (2 1/4 teaspoons)

baking powder

Prepare the marinade. Thinly slice 1 (1/2-inch) piece ginger (no need to peel). Place in a small bowl, add 1/3 cup char siu sauce, 1 tablespoon oyster sauce, and 1/4 teaspoon five-spice powder if desired, and stir to combine.

Marinate the pork. Transfer the marinade to a gallon-sized ziptop bag. Add 1 pound pork shoulder steaks and turn to coat. Seal the bag and marinate in the refrigerator at least 6 hours or up to 24 hours, flipping the bag once or twice.

Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 300ºF. Meanwhile, let the marinated pork sit out at room temperature. Line a rimmed baking sheet with aluminum foil and fit with an ovensafe wire rack.

Prepare the pork for roasting. Remove the pork from the marinade, let the excess marinade drip off and scrape off any slices of ginger, and place on the rack. Pour the remaining marinade into a small bowl and stir in 1 tablespoon honey.

Roast the pork until tender. Roast until the pork is tender and registers at least 180ºF on an instant-read thermometer, 2 to 2 1/2 hours total. Every 30 minutes, brush the pork with the honey glaze, flip, and brush the other side.

Broil the pork. Remove the pork from the oven. Turn the oven on to broil on high. Brush the pork with glaze. Broil until the top is just starting to char, 2 to 4 minutes. Flip the pork, brush with more glaze, and broil until the second side is just starting to char, about 2 minutes more. Remove from the oven and set aside to cool slightly.

Make the char siu:

Prepare the sauce ingredients. Stir 1/4 cup char siu sauce, 1 tablespoon oyster sauce, and 1 teaspoon granulated sugar together in a small bowl. Finely chop 1/2 small yellow onion until you have 1/2 cup (save any remaining onion for another use). Dice the char siu into 1/4-inch pieces.

Sauté the onion. Heat 1 tablespoon vegetable oil in a medium frying pan over medium heat until shimmering. Add the onion and cook until softened and starting to brown, 4 to 5 minutes. Meanwhile, stir 2 tablespoons water and 1 tablespoon cornstarch together in a small bowl.

Finish the sauce. Add the sauce mixture and cook until simmering. Add the cornstarch slurry and cook until the liquid thickens considerably and sticks to the onion, about 30 seconds. 

Mix in the char siu. Remove from the heat, add the char siu, and stir to combine.

Scoop and chill the filling. Divide and scoop the dough out onto a baking sheet or large plate in 15 portions (about 1 1/2 tablespoons each). Refrigerate uncovered while you make the bao dough, or refrigerate overnight if making buns the next day.

Make the sauce and filling:

Warm the liquids. Heat 1/2 cup whole milk and 1/4 cup plus 2 tablespoons water together in the microwave until just warm to the touch, about 20 seconds. (Alternatively, warm on the stovetop.)

Mix the dry ingredients. Place 354 grams cake flour, 1/3 cup granulated sugar, 1 (1/4-ounce) packet instant yeast, and 2 teaspoons baking powder in the bowl of a stand mixer and whisk to combine.

Mix the dough. Fit the dough hook onto the mixer. Turn a timer on for 10 minutes. Turn the mixer on to the lowest speed and slowly pour in the milk mixture. Check the dough after 2 minutes of mixing -- if it has not formed a ball, add more cake flour a teaspoon at a time (let it mix for a minute before adding more) until it forms one. Stop the mixer and timer and squeeze the dough after 5 minutes -- if it does not feel soft and supple and stretch easily, mix in a teaspoon of water (the dough may separate but will come back together after a minute or so). Continue timing and mixing until the 10 minutes is up. The dough should not stick to the bowl but should be smooth, soft, and supple.

Let the dough rise. Cover the bowl and let rise in a warm place until slightly puffed, about 1 hour. When ready, the dough should feel like a soft marshmallow. Meanwhile, prepare the steam papers.

Make the bao dough:

Prepare the steam papers. Cut out 15 (3-inch) squares of parchment paper. Alternatively, flip 15 paper muffin liners inside out to flatten slightly and coat lightly with cooking spray or brush with vegetable oil.

Divide the dough. Turn the dough out onto a work surface and divide into 15 pieces (38 to 40 grams each). Form each into a smooth ball (it’s best to pinch off a piece of dough and form immediately into a ball). 

Form the wrapper. Fill and form one bun at a time, keeping the remaining dough balls covered under a damp towel to keep them from drying out. Press a dough ball into a 3 1/2-inch wide disc (if the dough is sticky, dust your hands with cake flour). Pick up the disc and place it flat in your non-dominant hand. Gently flatten and stretch the edges with your other hand until the disc is about 4 inches wide with a slightly thicker center. (Alternatively, roll the dough out with a dumpling dowel.)

Fill the bun. Place the wrapper on the work surface. Spoon a portion of filling onto the center of the wrapper, piling it high. 

Form a bundle. Bring up two opposite sides of the wrapper up and over the filling to meet in the middle. Pinch the dough together. Bring up the flat sides of the wrapper up and over the filling to meet in the middle. Pinch together to form a bundle with 4 corners.

Fold in the corners. Pull two opposite corners of the bundle to the middle and pinch the dough together. Repeat with the remaining two corners and pinch to completely seal in the filling.

Pinch and twist to seal. Pick up the bun in your non-dominant hand. Pinch the dough where all the pleats meet and twist this part toward you while at the same time twisting the bun away from you with your other hand. This will make the folds take on a more swirled look. Gently round out the bun with your hands if you’d like, then place on a parchment square. Repeat filling the remaining buns. 

Place the first round of buns in the steamer. Place as many buns will fit in a steamer with at least 2-inches of space between them (5 in a 12-inch steamer). Leave the rest of them on the counter or on a baking sheet.

Let the buns rise. Cover the buns loosely with plastic wrap or a damp kitchen towel and let rise in a warm place for 30 minutes (they may puff a little but will not rise much).

Prepare a steamer. Prepare a steamer for steaming and bring the water to a boil over medium-high heat.

Steam the buns. Uncover the buns in the steamer. Cover with the steamer lid and steam until the dough is cooked through, about 10 minutes. Transfer to a plate. Steam the remaining buns, adding more water to the steamer between rounds if needed. Serve warm.

Fill and steam the bao:

This sweet and sour sauce is the one I grew up with in Shanghai. It&#x27;s made with black vinegar, rock sugar, and generally served atop tender pork riblets. 

Shanghai Style Sweet & Sour Sauce


garlic

cilantro

neutral oil,

Shaoxing wine

black vinegar

granulated sugar, rock sugar

sesame oil

Trim and chop 9 medium scallions. Thinly slice 8 garlic cloves. Peel and thinly slice 1 (2-inch) piece fresh ginger. Coarsely chop until you have 1/4 cup chopped cilantro.

Heat 2 tablespoons neutral oil in a medium saucepan over medium heat until shimmering. Add the scallions, garlic, and ginger, and sauté until very fragrant, 2 to 3 minutes. Add 2 tablespoons Shaoxing wine and reduce for a few seconds. Add 3/4 cup soy sauce and 3/4 cup black vinegar, and bring the mixture to a light simmer.

Add 3 tablespoons granulated sugar or 50 grams rock sugar, stir until melted, and let simmer 15 minutes. Add the cilantro, remove from the heat, and let infuse for 5 minutes.

Pour the mixture through a fine-mesh strainer into a medium bowl, then discard the contents of the strainer. Pour the sauce back into the saucepan and bring to a boil over medium-high heat. 

Meanwhile, stir 1/4 cup cold water and 1 tablespoon cornstarch together in a small bowl until the cornstarch is dissolved.

When the sauce is boiling, add the cornstarch slurry and whisk until the mixture thickens considerably. Remove from the heat and stir in 2 teaspoons toasted sesame oil.

How To Make Pork Dumplings

Napa cabbage (about 1 pound)

salt

pork

scallions, thinly sliced (about 1 cup)

cilantro, minced (about 3/4 cup)

ginger,

eggs, whisked

(12-ounce) package round dumpling, wonton, or gyoza wrappers

Slice the cabbage and mix with salt: Slice the half-head of cabbage down its length, through the root, to make 2 quarters. Then slice each quarter into very thin strips, cutting cross-wise. Toss the slices with the salt in a large mixing bowl and set aside for 5 to 10 minutes.

Squeeze the liquid from the cabbage: While it rests with the salt, the cabbage will start to release liquid. When it&#x27;s ready, grab handfuls of the cabbage and squeeze out the water. Transfer the squeezed cabbage to another mixing bowl.

Combine the cabbage with the rest of the filling ingredients: To the bowl with the squeezed cabbage, add the ground pork, sliced scallions, cilantro, soy sauce, ginger, sesame oil, and eggs. Work the mixture together with your hands until fully combined.

Arrange your dumpling-making station: Clear a large space on the counter. Set a small bowl of water, the bowl of filling, and a parchment-lined baking sheet nearby. Open the package of dumpling wrappers and arrange a few on the work space in front of you.

Place 1 scant tablespoon of filling on each dumpling wrapper: It doesn&#x27;t look like much filling, but using any more gets messy and makes the dumplings hard to pleat closed! Once you get the hang of pleating the dumplings, you can try adding a bit more.

Dampen the edge of the wrapper with water: Dip your finger in the bowl of water and run it around the edge of the dumpling. This will help it to seal closed.

Fold the dumpling in half: Lift the dumpling from the work surface and fold it in half. Press the top closed.

Make a pleat in either side: Use your opposite thumbs to fold a tiny pleat on either side of the dumpling, then press firmly to seal the dumpling closed. You may need to dab a little water under the pleat to make it stick closed.

Repeat with all the wrappers and filling: Continue filling and pleating the rest of the wrappers using the remaining filling — this is where having a few extra hands comes in handy! As you finish each dumpling, line it up on the parchment-lined baking sheet.

Cook or freeze the dumplings: You can cook the dumplings immediately, or freeze them on the baking sheet. Once frozen solid, gather them into a freezer container and keep frozen for up to 3 months.

Instructions for Assembling Dumplings

Sear the dumplings in a skillet: Film a skillet with about a tablespoon of oil and warm over high heat. When the oil is shimmering, arrange the dumplings in the pan as close as they&#x27;ll fit without actually touching. Cook until the bottoms have turned brown and golden.

Add 3 tablespoons of water to the pan: Pour 3 tablespoons of water in the pan — the water will immediately sizzle and begin to steam.

Cover the pan and lower the heat: Cover the pan immediately and reduce the heat to low. (If your skillet doesn&#x27;t have a lid, cover with a baking sheet.)

Cook the dumplings for 3 to 5 minutes if fresh, or 6 to 8 minutes if frozen: When done, the wrappers will appear translucent and noodle-like; the filling will be opaque and warmed through (you can cut one open to check).

Transfer to a plate and serve: Transfer the cooked dumplings to a plate and serve with soy sauce or other dipping sauce.

Instructions for Cooking the Dumplings

These hand-pulled noodles are a fun and easy weekend project that results in one seriously satisfying dinner.

Easy Homemade Noodles with Ginger Scallion Oil

(450 grams) bread flour

sea salt

tamari or gluten-free soy sauce

vegetable or other neutral oil

Combine the flour and salt in a large bowl. Using a pair of chopsticks, gradually stir in 1 cup (225 ml) of room-temperature water, a little at a time. It will look dry and rough—this is normal. Using your hands, bring the dough together, incorporating any dry bits of flour. When the dough comes together into a large ball, turn it out onto a smooth work surface (preferably not wood) and knead for 8 to 10 minutes, until the dough is smooth and malleable. Cover in plastic wrap and allow to rest at room temperature for 45 minutes. You can also leave it to rest overnight in the fridge—just make sure you bring it back to room temperature before the next step.

Make the dough:

Place the ginger, white part of the scallion, tamari or soy sauce and sea salt in a heatproof bowl. 

Place the oil in a small saucepan over medium–high heat for 3 to 4 minutes. It is hot enough if it sizzles when you place a wooden chopstick into it. Very carefully pour the oil over the ginger and scallion mixture. Allow to cool, then add the green part of the scallion and stir to combine.

Make the ginger scallion oil:

After the first resting period, knead the dough for 2 to 3 minutes, then rest it again for 15 to 20 minutes—this relaxes the gluten and makes the dough easier to roll out. By now, the surface will look very smooth. Sprinkle your work surface with a little flour and divide the dough into four equal pieces. Working with one piece at a time (keep the others covered with a damp tea towel), roll it out into a roughly 9 x 12-inch rectangle (dust the rolling pin or surface with more flour if the dough sticks). If at any time the dough bounces back too much when you are rolling, simply leave it to relax for a few minutes. The more time you let it rest, the easier it will be to work with.

Roll out the dough:

Lightly dust the dough with flour and, using a sharp knife, cut it into 1/2 to 1-inch-wide strips. Lift up each strip and gently pull, running your thumb and index finger along the noodle to elongate the strand. You don’t have to pull too hard, just enough to slightly stretch the dough. Dust the strands with more flour to stop them sticking. Transfer the noodles to a floured sheet pan, cover with a tea towel, and repeat with the remaining dough. 

Cut and pull the dough:

Bring a large saucepan of well-salted water to the boil. Add the noodles in batches of two or three handfuls (depending on the size of your pan) and cook for 2 to 3 minutes, until the noodles float to the surface. Remove them from the water with tongs. Toss the noodles with the desired amount of ginger scallion oil. If not serving with the oil, fresh noodles stick together easily, so dress them immediately with a few drops of sesame or vegetable oil. 

Cook the noodles:

When steamed fresh, these rice noodle rolls are bouncy, chewy, a little slippery, and the perfect blank canvas for your sauce of choice. 

Cheung Fun (Rice Noodle Rolls) 

rice flour

tapioca starch

Cooking spray or neutral oil

Chili oil

Oyster sauce

Sriracha

hoisin sauce and tahini

Sesame seeds

Prepare for steaming: Use a steamer or place a heatproof rack in a wok, braising pan, or wide, high-sided skillet with a lid. Find 1 to 2 heatproof vessels to steam in that fits on the rack with the lid snugly on, such as a 1/8 sheet pan (6x9-inches), rimmed plates, or 9-inch round cake pans or pie plates. Remove the vessel. Add an inch or two of water in the steamer and bring the water to a strong simmer over medium-high heat.

Place 2 cups water, 1 cup rice flour, 1/4 cup tapioca starch, and 1/4 teaspoon kosher salt in a medium bowl and whisk until smooth and combined.

Lightly coat the steaming vessel with cooking spray or neutral oil. Give the batter a quick whisk because the rice flour tends to settle. Pour enough batter into the steaming vessel to just cover the bottom in a thin, even layer, about 1/4 cup for the 1/8 sheet pan or 1/2 cup for cake pans or pie plates.

Place in the steamer, cover, and steam until set, 2 to 3 minutes. Remove the pan from the steamer and let cool for 2 minutes. Meanwhile, steam the next round if you have more than one steaming vessel available, greasing the pan and whisking the batter before each round. 

To roll up the steamed rice noodle sheet, use a bench scraper or silicone spatula to get under one edge of the sheet. Gently release the noodle from the pan and continue to roll up until you reach the other side. Place the rice noodle roll seam-side down on a plate.

Serve the rice noodle rolls hot with your favorite toppings! 

Sweet Sticky Rice Balls in Soup (Yin-Yang Tong Yuan)

semisweet chocolate chips (3 ounces)

heavy cream

black sesame seeds,

coconut oil

sweet glutinous rice flour

white rice flour

Place the chocolate chips in a small bowl. Microwave the cream in 20-second bursts until hot to the touch, then pour it over the chocolate chips. Let sit for 1 minute, then whisk together until the chocolate is melted and the mixture is smooth and glossy. Refrigerate until firm enough to scoop but not hard and brittle. Meanwhile, prepare the sesame seed filling.

If using whole sesame seeds, use a mortar and pestle or spice grinder to grind them to a powder; you should have about 2 tablespoons. Heat the coconut oil in a small saucepan over low heat. Remove from the heat, add the granulated sugar and ground sesame seeds or sesame seed powder, and stir until combined. Transfer to a small bowl and refrigerate until firm enough to scoop. Meanwhile, make the dough.

Place the sweet and rice flours in a large bowl and whisk to combine. Add 1 cup of water and stir to combine, then knead with your hands until the dough is smooth and no longer sticky. Form the dough into a ball, then divide into 2 pieces. On a rice flour-dusted surface, roll one piece into a 12-inch log. Cut crosswise into 12 pieces. Repeat with the remaining piece of dough. Transfer the pieces to a rimmed baking sheet and cover with plastic wrap until the fillings are ready.

When the chocolate filling is set but scoopable, scoop out 12 heaping 1/2 teaspoons of filling, roll each into a ball, and place on a large plate. (Save the remaining chocolate filling for another use. It makes a great hot chocolate!) Repeat with the black sesame filling, placing the balls on the same plate.

To form the rice balls, take a piece of dough and press it into a 1/2-inch thick disc. Place a ball of chocolate or sesame seed filling in the center of the disc, then wrap the dough around the filling, pinching the dough as needed to completely enclose the filling with dough. Roll into a smooth ball and place back on the baking sheet. Repeat with the remaining dough pieces and filling.

When you are ready to cook the rice balls, fill a large pot with water and bring it to a simmer (a furious boil will break open the rice balls) over medium heat. (If you want to keep the black sesame and chocolate rice balls separate, cook them in two separate pots of water.) Gently place the rice balls in the water, and simmer until they expand slightly and are almost translucent, about 15 minutes. Stir occasionally to keep the rice balls from sticking to the bottom of the pot.

Meanwhile, bring 6 cups of water to a simmer in a medium pot over medium heat. Add the rock sugar and cook until the sugar is melted and the syrup is simmering; set aside. You want to serve this dish hot, so bring the syrup back to a simmer when you are ready to serve.

To serve, place rice balls (2 chocolate and 2 sesame, or more if desired) in each bowl and top with syrup.

The classic Chinese combination of braised shiitake mushrooms in a sweet-savory sauce over vibrant baby bok choy.

Braised Shiitake Mushrooms with Baby Bok Choy

mushrooms,

low-sodium vegetable or chicken broth

tamari or soy sauce

Shaoxing rice cooking wine or dry sherry

Salt

baby bok choy (about 6 medium heads)

Soak 14 dried shiitake mushrooms in room temperature water overnight. Remove the mushrooms from the water and squeeze the excess liquid out. Trim off the stems; set aside.

Place the broth, oyster sauce, tamari or soy sauce, sugar, sesame oil, and rice cooking wine or sherry in a medium bowl and stir to combine; set aside.

Heat the oil over high heat in a wok or large skillet until shimmering. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Add the mushrooms and stir-fry for 1 minute. Add the chicken broth mixture and bring to a boil. 

Reduce the heat to medium-low. Cover and simmer, flipping the mushrooms every 15 minutes, until the mushrooms are tender, 30 to 45 minutes total. About 15 minutes before the mushrooms are ready, prepare the bok choy.

Bring a large pot of water to a boil over high heat. Meanwhile, cut each head of bok choy in half through the stem to keep the leaves together. Wash and drain well. Prepare a large bowl of ice water; set aside.

When the water is boiling, add the bok choy and blanch until crisp-tender, about 2 minutes. Drain in a colander, and then transfer the bok choy immediately to the ice water bath. Let sit for 1 minute, then transfer back to the colander and drain well. Transfer the bok choy to a round serving plate, arranging them cut-side down in a single layer with the leaves pointed toward the center; set aside.

When the mushrooms are ready, place the cornstarch and 2 tablespoons water in a small bowl and stir until the cornstarch is fully dissolved. Add to the mushrooms and cook uncovered until the sauce is thickened, 1 to 2 minutes. Arrange the mushrooms over the bok choy and pour the sauce over the mushrooms. 

Vietnamese Fried Spring Rolls are delicious with crispy exterior and flavorful filling. This dish is a must in any traditional Vietnamese banquets or celebrations. Learn the authentic way to make them as well as tips to ensure they turn out golden and crispy.

Vietnamese Fried Spring Rolls

0.5-0.6 oz dried wood-ear mushrooms

1.75 oz dried glass noodles

9.5 oz raw peeled and deveined shrimps

3.5 oz beansprouts

1.1 oz carrots, julienned

shallots

black pepper

fish sauce

eggs

rice vinegar

spring roll wrappers

frying oil

rice vermicelli noodles

lettuce

herbs basil

nuoc cham dressing ((See Notes for suggestions on how to make it))

Soak dried wood-ear mushrooms in hot water for 5 minutes or until rehydrated, then julienne. Soak glass noodles in room-temperature for about 20 minutes. Once softened, cut noodles into shorter pieces, about 2-3 inch long.

Chop shrimps into smaller pieces but not too small. Place shrimp pieces and ground pork in a mixing bowl. Then add julienned wood-ear mushroom, beansprouts, carrot, glass noodles, shallots, salt, pepper and fish sauce. Give everything a quick mix. Then add 2 eggs and mix well to combine.

Before wrapping the rolls, you can fry a small piece of filling to see if it is seasoned to taste and adjust if needed.

To a small bowl, add about 1 cup of water and a few drops of rice vinege (about 1/8-3/16 teaspoon). Place a spring roll wrapper on a clean surface and use your fingertips to dab some water from the bowl to wet the wrapper.

Once the wrapper sheet is pliable, place about 2½ tablespoons of filling near the top part of the sheet. Form the filling into a log shape, then fold the left and right sides of the rice paper over the filling. Fold the top part of the sheet over and then roll it up away from you. Set aside. Continue to wrap until you have used up all the filling.

Top 40 lunar new year recipes from across the web

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Top 40 lunar new year recipes from across the web

The most viewed lunar new year recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional Napa Cabbage Kimchi rec...

Scallion-Oil Noodles

How To Make Char Siu Bao (Chinese S...

Shanghai Style Sweet & Sour Sauce

How To Make Pork Dumplings

Easy Homemade Noodles with Ginger S...

Cheung Fun (Rice Noodle Rolls)

Sweet Sticky Rice Balls in Soup (Yi...

Braised Shiitake Mushrooms with Bab...

Vietnamese Fried Spring Rolls

Chinese Fried Sesame Dessert Balls ...

Shanghai Style Stir Fried Rice Cake...

Pie Maker Pork Dumplings recipe

Mixed mushroom noodles with tea-mar...

Mandarin Orange Macarons

Wood Ear Mushroom and Cilantro Sala...

General Tso’s chicken

Oyster sauce chicken with Chinese l...

Egg fried rice

Easy chicken chow mein

Beef in oyster sauce

Black bean steamed scallops with no...

Chicken and cashew nut stir-fry

Spring rolls

Stir-fried chilli chicken

Crispy duck with apricot and plum s...

'Dragon prawn' noodles

Egg fu yung wrap with chilli sauce

Five-spice chicken drumsticks

Fragrant pork and aubergines

Healthy sweet and sour king prawn s...

'Lion head' meatballs

The most viewed lunar new year recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine