Chinese New Year Potstickers


January 25, 2017

Author: KatieChin

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Chinese New Year Potstickers

Happy Lunar New Year everyone!!  Chinese New Year falls on January 28th, 2017 and it is the Year of the Rooster.   It is the most significant and auspicious of all Chinese holidays because it is believed that everything you do and everything you eat on Chinese New Year day determines how your entire year will unfold.

Traditional dishes are eaten with names representing in some way luck, honor, longevity and riches such as  “Potstickers” (for wealth as their shape resembles gold ingots, an ancient form of Chinese currency), “Firecracker Shrimp” (for good luck) or “Long Life Noodles” (for longevity – the longer the noodle, the longer the life).  Many other symbolic foods are eaten, such as:

-Eggrolls – symbolizing prosperity as they’re shaped like gold bars
-Shrimp – served at celebratory occasions as the Chinese word for shrimp resembles laughter – “har”
-Whole Fish – symbolizing abundance
-Whole Chicken – symbolizing a favorable start and finish
-Black Mushrooms – symbolizing prosperity because of their coin-like shape
-Lotus Seed – signifies having many male offspring

There are many delightful Chinese New YEar customs and superstitions which are still followed by millions today, such as:

-Refrain from using foul language or bad words on New Year‘s Day or they will follow you throughout the year
-Washing hair is not allowed because you will wash away your good luck for the year
-Greeting friends with oranges or tangerines during the New Year will ensure that your friendships remain intact
-No sweeping on New Year‘s Day as you’ll sweep all your good luck out the door
-Stepping into new shoes on New Year‘s morning to start your year off on the right foot (Katie’s personal favorite)
-Distribution of Red Envelopes (signifying Joy and Luck) filled with money to start theyear with prosperity

Ring in the New Year with this easy and delicious Chinese New Year Potsticker recipe!!

Chinese New Year Potstickers


  • 4 oz (100 g) napa cabbage, cut into thin strips
  • 1 ½ teaspoons salt, divided
  • 8 oz (250 g) ground pork or chicken
  • 2 tablespoons finely chopped green onion (scallion), white and green parts
  • 2 teaspoons dry white wine
  • ½ teaspoon all-purpose cornstarch
  • ½ teaspoon dark sesame oil
  • Dash of white pepper
  • 2 to 4 tablespoons oil
  • 20-30 Store-bought potsticker wrappers
  • Dipping sauce
  • 4 tablespoons soy sauce
  • 1 teaspoon dark sesame oil
  • ½ teaspoon sugar


  1. Toss the cabbage with 1 teaspoon salt and set aside for 5 minutes. Roll the cabbage up in a clean dry dish towel. Twist the dish towel to squeeze out the excess moisture.
  2. In a large bowl, mix the cabbage, pork or chicken, green onion, wine, all-purpose cornstarch, the remaining ½ teaspoon salt and pepper.
  3. Moisten the top edge of the wrapper with some water. Place 1 tablespoon meat mixture in the center of the wrapper. Lift up the edges of the circle and pinch several pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining wrappers and filling.
  4. Heat 1 tablespoon oil in a wok or skillet over moderately high heat. Place 12 dumplings in a single layer in the wok or skillet and fry 2 minutes, or until the bottoms are golden brown. Add ½ cup (125 ml) water.
  5. Cover and cook 6 to 7 minutes or until the water is absorbed. Repeat with the remaining dumplings.
  6. Dipping sauce: Combine the soy sauce, sesame oil and sugar. Serve with dumplings.
  7. COOK’S NOTE: If you can’t find round dumpling wrappers, you can substitute with square wonton wrappers. Just use a cookie cutter to create the round shape.



My own Double Happiness – twins Dylan and Becca when they were  4 years-old celebrating Lunar New Year!