饺子餃子
jiǎo zi gaau2 zi2
Shaped like ancient gold ingots, dumplings promise wealth for the new year. Northern families fold them together on New Year’s Eve — the wrapping itself is the celebration, and one lucky dumpling often hides a coin.
The story behind it
Dumplings go back at least 1,800 years — legend credits the physician Zhang Zhongjing, who wrapped mutton and herbs in dough to warm villagers’ frostbitten ears, which is why the shape echoes an ear. Eating them at midnight on New Year’s Eve marks 更岁交子 — the old and new year crossing at the midnight zǐ hour — and 交子 (jiāozǐ) makes a near-perfect pun on the dish’s name.
Ingredients
- 500 g dumpling wrappers (or flour + water to make your own)
- 400 g ground pork
- 200 g Chinese cabbage, finely chopped
- 2 spring onions + 1 tbsp grated ginger
- 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil
- Black vinegar and chili oil for dipping
Steps
- Mix pork, cabbage, spring onion, ginger and seasonings; stir in one direction until sticky.
- Place a spoonful of filling in each wrapper, wet the edge, fold and pleat shut.
- Boil in batches: when they float, add a half cup of cold water; repeat twice.
- When they float again after the third water, they are done.
- Serve hot with vinegar–chili dipping sauce.