Lunar New Year almost always happens before Pisces season begins, BUT dumplings are a year-round food. While I make these for LNY every year, I saved this recipe for Pisces season because it’s the last sign in astrology and is all about the end of a cycle and rebirth.
In my culture, dumplings are the ultimate prosperity symbol. It’s why we eat them to celebrate LNY, so we can carry those prosperous vibes into the new year. Why not carry that into the astrological new year as well?
Pisces season also takes us through to the last days of winter where much seafood is at its best because of the colder temps and migration patterns – so be generous with the crab! This recipe is adapted from Kenny Lao and Genevieve Ko’s book “Hey There, Dumpling!”
Ingredients
- 1 lb of ground pork (80 / 20 fat %)
- 16 oz lump crab meat (if you’re on a budget, Chicken of the Sea Premium Crab works fine here)
- 1 egg white
- 2 tbsp chopped chives
- 1 tsp minced fresh ginger
- 1/4 tsp of salt
- 1/4 tsp ground pepper
- 1 package of thick round dumpling wrappers
Tools-wise, you only need your hands and a large mixing bowl. Bonus points if your mixing bowl comes with a lid.
Instructions
- Make the filling. In a large mixing bowl, combine all the ingredients and mix with your hands. You want all the ingredients to be thoroughly combined and evenly distributed. Shape the filling into a ball-like shape and cover. Refrigerate for at least 2 hours and a maximum of 2 days.
- Wrap your dumplings. When you’re ready, get your package of dumpling wrappers out, a bowl of water, and your filling. Lay one dumpling wrapper flat, use a regular spoon to grab the filling, and place it in the center of the wrapper. Dip a finger in water and trace the water across the edge of half the dumpling wrapper. Then fold in half and start crimping the top to seal the dumpling. If it’s your first time, YouTube it.
- Fry ’em up. In a large pan, coat the bottom with oil so that the bottom of the dumplings will be lightly submerged in oil and deep fry. How long you do this depends on the size of your dumplings. Flip over and fry the other side. When the dumplings are about 1 – 2 minutes close to finished, pour in some water and cover the pan with a lid to finish them off with some steam.
I like serving these with a simple vinegar dip combining soy sauce, rice wine vinegar, pepper, and a smashed garlic clove.
JULIENNE CARROTS 