The Lunar New Year is a time when families traditionally gather to feast. Some of the cooking begins well in advance; the preparation of steamed puddings, for example, and other treats that will be given to family and friends - although nowadays, many families buy these products ready made. Here are some recipes to try if you prefer the, often superior, home-made versions.
Chinese dumplings (pictured) Although my family is from southern China, my grandmother occasionally followed the northern tradition of making a whole meal of dumplings. Several of us would gather around a large pile of seasoned minced pork to wrap in thin rounds of jiaozi pei (dumpling skins). Our wrappers were, admittedly, purchased; it wasn't until I moved from home that I learned to make my own. Home-made wrappers are usually thicker and have more 'bite' and texture than purchased dumpling skins.
The dough recipe is from Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads. For a dumpling-making party with family and friends, make at least double these amounts.
For the dumpling skins:
500 grams plain flour
About 350ml cold water
For the filling:
