Celebrate the Lunar New Year with these tasty treats
Gifts and recipes perfect for ringing in the Year of the Pig with family and friends
In case you hadn’t heard, 2019 is the Year of the Pig.
According to the Chinese Zodiac, the Pig is the 12th animal in the 12-year cycle of animals (the others being the Rat, Ox, Tiger, Rabbit, Dragon, Snake, Horse, Sheep, Monkey, Rooster and the Dog).
There are five 'types’ of pigs in the Zodiac mimicking the Chinese elements of earth, fire, metal, water and wood. This year it’s an Earth Pig.
Whether or not you follow the Chinese Zodiac, you’re likely well aware that Lunar New Year celebrations are almost here (it’s Feb. 5, for those wondering).
So, we thought it the perfect time to round up a few recipes and gift ideas to help ensure your Lunar New Year celebrations are both tasty — and gifted.
From tasty shrimp dumplings, to chic shoes, here are a few finds to start the new year in style.
SHRIMP DUMPLINGS WITH XO SAUCE
Created by: Jenice Yu of Fresh Ideas Start Here Makes: 12 3/4 lb Organic Ocean sidestripe shrimp, shelled, deveined and chopped into small pieces 2 tsp grated ginger 1 tbsp Chinese rice wine 1 tsp sesame oil 2 tsp cornstarch 2 tbsp shiitake mushroom, sliced thinly 3 tbsp cilantro, leaves only, minced 1 tsp ground white pepper 1 tsp sugar Salt to season For wrapping 1/2 egg, beaten, for sealing won tons 12 won ton wrappers
METHOD
Mix all ingredients together. Set aside.
Fill each won ton skin with about one heaping teaspoon of the filling and seal the won ton skin with the beaten egg with a brush.
Steam won tons for 10 minutes or until cooked. Serve hot with ginger vinegar dipping sauce.
XO SAUCE
1/2 2 cups cup sesame vegetable oil oil 5 tablespoon dried scallops 3 tablespoon dried shrimp 2 shallots diced 10 cloves of garlic, minced 10 fresh chilies, chopped 1 teaspoon salt
METHOD
In a large wok on medium heat, add vegetable oil. Add shallots and garlic and fry until golden in colour.
Add reminder of the ingredients into wok, stirring constantly and cooking for about 8 minutes.
Pour mixture into a glass jar and let cool overnight in refrigerator. Serve with dumplings as desired.
BROWNED BUTTER CHINESE WALNUT COOKIES
Created by: Betty Hung of Beaucoup Bakery Makes: 13 cookies 1 cup plus 3 tbsp (150 g) cake and pastry flour 1/4 cup plus 2 tbsp (75 g) granulated sugar 1/2 tsp (1.5 g) fine sea salt 1/2 cup (100 g) browned butter*, room temperature (To make browned butter, melt 170 g (3/4 cup) unsalted butter in a small saucepan on medium heat, swirling pan occasionally until colour turns light brown (you might need to skim off foam to see colour). Strain with a fine mesh strainer into a heatproof container, cool until ready to use.) 3/4 tsp (1.5 g) baking ammonium or baking powder 1/2 tsp (1.5 g) baking soda 1/2 of an egg (25 g) slightly beaten + more for egg wash 1/2 cup (40 g) walnut halves, lightly toasted
METHOD
Preheat oven to 325 F/160 C. Set the oven rack to the top third. Line two baking sheets with parchment.
In a medium bowl, stir together flour, sugar, and salt. Add in browned butter, and mix it in with your fingers until it resembles coarse crumbs.
Add baking ammonia and baking soda, continue mixing it with your fingers, making sure it is thoroughly distributed into the mix. (Note: it will start to smell very pungent once the ammonia is added but it is not harmful, so don’t worry.)
Mix the egg and form a dough. It might be a bit sticky at the beginning, but it will eventually form into a soft dough. Avoid over-mixing or kneading it otherwise the cookies doesn’t spread nicely during baking.
Form into 25 gram balls, about 1.5 inch / 4 cm balls. You will get about 14 cookies. Place them onto lined baking sheets, about 3 inches / 7.5 cm apart, they will spread quite a bit. Brush with the remaining half of the beaten egg. Let the first layer dry for about 10 minutes, brush second layer, and top with toasted walnut halves.
Bake for 20 minutes, rotate pan, bake for 10-15 more minutes until the tops have become nice and golden. Cool before serving.