Happy Chinese New Year – Part 2

Inspired by Tracey’s photos after hearing about her amazing journey, I created two recipes. Our neighborhood had a potluck party for Chinese New Year.  These were my contributions. To make the dumplings, I used a gyoza mold. They are available at good Asian markets or at Gourmet Sleuth.

Steamed Dumplings                

I’m not sold on the gyoza wrappers for steaming. They lend themselves better to frying but there is always next time.

Gyoza Wrappers (usually in the produce section with tofu)
3 Scallions, chopped
10 oz. bag frozen spinach, thawed, chopped and squeezed in a towel so it is dry
1 to 2 Tbsp.. fresh ginger, grated
1 (10 oz ) package firm tofu
3 to 4 Tbsp. Thai red chili sauce
1 to 2 tsp. fresh ground corinader
salt and pepper to taste

Mix the spinach, drained tofu, sallions, ginger, spices.and red chili sauce together. Season to your taste. Place about 1 tsp into a gyoza wrapper and place onto dumbling mold. Brush with egg yolk and crimp the ends together tightly. Start placing into bamboo steamer baskets. Once all dumplings are made, steam over a wok filled with water for about 15 minutes. Seve with sauce of your choice. I like ponzu or a mixture of soy, rice wine vinegar and lime juice.

Crystallized Ginger Butter Cookies

1 stick of butter
1/3 cup sugar
1 large egg yolk
1 cup + 1 Tbsp. Flour
1/3 Cup crystallized ginger, chopped fine
1 tsp orange zest

With an electric mixer, cream together the butter and sugar. Add the egg yolk and mix until blended. Add the remaining ingredients and mix quickly together. Remove dough from bowl and shape it into a log. Wrap in plastic and let chill for about 1 hour. Preheat the oven 350 degrees. Line cookie sheet with parchment. Cut the dough into 1/4 inch slices and place 1/2 inch a part on baking sheet. Bake for 10 to 12 minutes. Makes 2 dozen.