The Lunar New Year festive season is not only about vibrant lanterns and parades, but it is also a time to enjoy a feast of carefully chosen foods that promise good fortune for the coming year. Below we dive into a brief selection of recipes from A Lucky Feast, our digital cookbook for Lunar New Year that explores the symbolism behind Lunar New Year’s luckiest foods. A big thank you to all the talented Bon Appétit Management Company chefs who shared their recipes and expertise with us for this cookbook.
Pork Dumplings with Marinated Cabbage, Gai Lan, and Ginger-Scallion Broth
By Boe Eng
Traditionally, knives are avoided during the Lunar New Year celebration as cutting symbolizes breaking the family bond or stopping the flow of good fortune. Dumplings resolve this beautifully because they are served whole. Their shape symbolizes wealth and good fortune, making them a central part of the celebration.
This combination of savory pork dumplings, bright and spicy marinated vegetables, and fragrant ginger-scallion broth is full of flavor and tradition, making it a truly delicious way to celebrate together.
Pork Dumplings
- 1 pound ground pork
- ¼ cup water
- ½ cup onion, diced
- 1 ½ tablespoons red wine vinegar
- 1 ½ teaspoons oil
- 3 garlic cloves, minced
- 1 teaspoon coriander
- 1 teaspoon fenugreek
- ½ teaspoon red chili flakes
- 2 teaspoons cilantro, chopped
- 1 ¼ teaspoon salt
- 1 egg
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 green onions, finely minced
- 1-inch piece ginger, grated
- 28–30 wonton wrappers
- Banana leaf, for steaming and presentation
Marinated Cabbage & Gai Lan
- 2 cups napa cabbage, thinly sliced
- 1 bunch gai lan, blanched and chopped
- 1 small bok choy, chopped
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ½ red chili, thinly sliced
- Pinch of salt
Ginger-Scallion Broth
- 1 teaspoon sesame oil
- 1 small onion, sliced
- 1-inch ginger root, thinly sliced
- 2 green onions, chopped
- 1 clove garlic, smashed
- 4 cups water
- Salt, to taste
Prepare pork mixture: To a large bowl, combine ground pork, water, onion, red wine vinegar, oil, garlic, coriander, fenugreek, red chili flakes, cilantro, and salt. Then, add egg, sesame oil, sugar, green onions, and ginger. Mix together until well combined.
Prepare the dumplings: Combine filling ingredients. Place 1 tablespoon filling in the center of each wonton wrapper. Moisten the edges of the wrapper with water, then fold and seal tightly.
Cook the dumplings: To steam the dumplings, line steamer with a banana leaf and steam for 8–10 minutes, until pork is cooked through. To pan-fry the dumplings, sear in canola oil until bottoms are golden, then add a splash of water and cover until cooked through.
Prepare the marinated cabbage and gai lan: Combine the napa cabbage, gai lan, and bok choy in a medium bowl. In a separate small bowl, whisk together the seasoned rice vinegar, sesame oil, sugar, sliced chili, and salt until the sugar is dissolved. Pour the marinade over the vegetables and toss well to coat. Let the mixture sit for at least 15 minutes to allow the flavors to develop.
Make the broth: Heat the sesame oil in a saucepan over medium heat. Add the onion, ginger, garlic, and green onions and sauté until the aromatics are fragrant. Pour in the water and bring the mixture to a gentle simmer. Cook for 15 to 20 minutes to allow the flavors to infuse. Strain the broth through a fine-mesh strainer and return it to the pot. Season with salt to taste.
To plate the dish, arrange dumplings in a shallow bowl (banana leaf optional). Add hot ginger-scallion broth. Serve marinated cabbage and gai lan on the side. Garnish with chopped green onion and a light drizzle of sesame oil.
Cantonese-Style Steamed Whole Fish
By Derrick Li
Steamed whole fish is a traditional Lunar New Year dish symbolizing abundance and prosperity. Fresh aromatics and a simple sauce highlight the natural flavor of the fish.
Makes 4 servings
- 1 whole striped bass or sea bass (around 24 ounces), cleaned (leave tail and head intact for presentation)
- 3 tablespoons fresh ginger, julienned and divided in half
- 5 scallions, finely julienned, white and green separated
- 10 sprigs cilantro
- ¼ cup canola oil, plus 2 tablespoons
- ¼ cup water
- ¼ teaspoon salt
- ¾ teaspoon sugar
- ¼ cup light soy sauce
- Ground white pepper, to taste
Rinse and prepare the fish, ensuring it is fully cleaned and there are no remaining scales. Shake off any excess water.
Place fish on a heat-proof plate or a rack inside of a large wok or steamer. Spread half of the ginger, green scallions, and cilantro over the top of the fish and steam for 8-12 minutes. Cook until the internal temperature is at least 155 degrees; the fish is done when the flesh at the thickest part near the bone is opaque and flakes easily when poked with a chopstick. Drain excess liquid from the plate.
In a separate dish mix water, salt, sugar, light soy sauce, and white pepper.
Heat 2 tablespoons of oil and the remaining ginger until sizzling in wok or pan, then add the sauce mixture, and bring to simmer. Then add remaining oil and white scallions to the pot. Pour over the fish and serve hot.
Bilo-Bilo (Sweet Rice Balls in Coconut)
By Ezekiel Exconde
Bilo-Bilo is a Filipino dessert of glutinous rice balls in coconut milk, traditionally served during festivals. This dish is sweet, chewy, and comforting.
Makes 4 servings (6 ounce bowls)
- 1 pound sweet glutinous rice flour
- 4 cups coconut milk
- 4 cups water (2 for cooking rice, 2 for sauce)
- 1 cup granulated sugar
- ½ cup large tapioca pearls
- ½ cup mini tapioca pearls (sago)
- 2 cans ripe jackfruit, strips
- 2 purple sweet potatoes, steamed and diced
Mix the glutinous rice flour with 2 cups warm water in a bowl, stirring until a thick dough forms. The dough should be smooth and pliable, similar to soft masa.
Using your hands, pinch off small portions of dough and roll them into gumball-sized balls. Place the rice balls on a parchment-lined sheet tray and cover the tray tightly with plastic wrap. Refrigerate until ready to cook.
To cook the tapioca pearls, bring a pot of water to a boil. Add the pearls and cook until fully translucent. Mini pearls typically take 10–20 minutes, while larger pearls may require additional time. When the pearls are cooked through with no opaque centers, rinse under cold water and set aside.
In a separate pot, bring the coconut milk, remaining 2 cups water, and sugar to a gentle simmer, stirring frequently to prevent scorching on the bottom of the pot. Once the mixture reaches a steady simmer, add the rice balls one at a time, stirring gently so they do not stick together. The rice balls will cook in the hot liquid and help naturally thicken the soup.
Test one rice ball by pressing it gently against the side of the pot; if it feels soft and marshmallow-like, stir in the cooked tapioca pearls, jackfruit, and purple sweet potato. Continue simmering until the soup is thick enough to coat the back of a spoon. Adjust sweetness with additional sugar if desired.
Serve warm or at room temperature.