Spa Recipe: Dumplings Two Ways for Chinese New Year

Growing up, I have fond memories of eating dumplings with my family to ring in the New Year. So just in time for Chinese New Year, which falls on January 23 this year, we’re sharing with you a recipe from Fuchun Resort, a Leading Hotels of the World property, in Hangzhou, China, so you might be able to partake in some Chinese New Year traditions yourself.

Chinese New Year is a festive time of year when the outlook on life is bright, lively and cheerful. Red and gold decorations are everywhere – red symbolizing happiness, and gold, prosperity.

This year marks the year of the dragon, but every year, it’s Chinese tradition to eat dumplings on New Year’s Eve or New Year’s Day. It is thought that the shape of dumplings resembles ancient Chinese money, or golden or silver nuggets, and so eating them will bring prosperity and wealth in the coming year.

Served as a special only for Chinese New Year, you can try these delectable dumplings at Fuchun Resort’s Asian Corner restaurant. Here’s to a healthy, happy and prosperous New Year!

FUCHUN RESORT’S DUO OF DUMPLINGS RECIPE
Shrimp with Bamboo Shoots & Dried Scallops with Minced Pork (Makes 1 serving/8 dumplings)

Ingredients:

Regular Wrapping Dough:
1⅓ cup flour
100 ml cold water

Carrot-Flavored Wrapping Dough:
1⅓ cup flour
100 ml fresh carrot juice water

Filling:
½ lb. minced pork belly
2 tsp ginger puree
2 tbsp spring onion, chopped
½ cup bamboo shoots, finely julienned
⅔ cup fresh shrimp, minced (about ½ lb. fresh shelled shrimp)
0.7 oz. dried scallops, bathed in hot water and squeezed to remove excess liquid
½ tsp white sesame seeds
1 tbsp sugar, divided
½ tbsp salt, divided
½ tsp white pepper powder, divided

Dipping Sauce:
2 tbsp rice vinegar
1 tsp julienned ginger

Instructions:
1.  For the wrapping dough: Mix flour with liquid and knead dough until it forms a soft and smooth ball. Set aside while you mix the fillings.
2.  For the Filling (Shrimp with Bamboo Shoots):
– In a bowl, mix the shrimp and bamboo shoots.
– Add in ¼ tsp salt, ½ tbsp sugar and ¼ tsp white pepper powder and mix. Season further to taste.
– Mix thoroughly and cover bowl with plastic film.
– Refrigerate for 30 minutes.
3.   Filling (Dried Scallops with Minced Pork):
– In a bowl, mix the pork and soaked scallops.
– Add in the ginger puree and mix.
– Add in ½ tsp white sesame seeds, ¼ tsp salt, ½ tbsp sugar and ¼ tsp white pepper powder and mix.        Season further to taste.
– Mix thoroughly and cover bowl with plastic film.
– Refrigerate for 30 minutes.
4.  Return to the dough and divide it into four small pieces. Roll each piece into a flat, round circle – the middle should be thicker than the outside to keep the dumpling from breaking where the filling is.
5.  To assemble: Take 1 round carrot-flavored wrapper and place a dollop of mixed shrimp filling in the middle.
6.  Fold the wrapper and close in a half-moon shape. Repeat for 3 remaining carrot-flavored wrappers and set aside.
7.  Repeat with regular-flavored wrappers and pork filling.
8.  Boil water in a medium-sized pot; once it boils, drop all dumplings in.
9.  Cover the pot and let boil for 8 minutes. If the water boils over, remove the lid and add a drop of cold water. Continue to boil until all dumplings are floating – this means they’re ready.
10.  Prepare a mix of approximately 2 tbsp rice vinegar with approximately 1 tsp julienned ginger as a side garnish and dip (measurements for this dip should be adjusted as you see fit).