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Lunar New Year Dumplings

45 minutes | Yield: 3 Dozen

What better way to celebrate Lunar New Year than with traditional dumplings?


  • 1 cup finely chopped or ground pork
  • ½ cup Soli Organic fresh cut Chives finely chopped
  • ½ cup finely chopped cabbage or bok choy
  • 1/3 cup finely chopped celery
  • ¼ cup finely chopped green onion
  • 1TBSP soy sauce
  • 1TBSP dry sherry
  • 1 tsp sesame oil
  • 11/2 tsp cornstarch
  • About 36 wonton wrappers
  • 6 TBSP cooking oil
  • Spicy Chinese mustard and soy sauce for dipping
  • 1 cup water for sealing dumplings


  1. In a mixing bowl, combine raw pork, cabbage, celery, and green onion; mix well. In a separate bowl, combine soy sauce, sherry and oil. Stir in cornstarch until dissolved. Pour soy mixture over pork and cabbage mixture, add fresh cut chives; toss to coat. Cover and chill for 30 minutes.
  2. Wrappers: we used small wonton wrappers, usually 4"x4," in the refrigerator section of your local grocery store. Spoon about 2 tsp of pork mixture into the center of a wrapper. Bring up sides, gathering around the pork mixture and seal edges with water. Use your hands for all of this. Transfer to a baking sheet and cover the completed dumplings with a barely damp cloth while you complete the others. Repeat with remaining wrappers and filling.
  3. In a large skillet, or a wok, heat 2 TBSP oil. Place in skillet or wok but do not overcrowd. Cook over medium heat for one minute or until bottoms are browned. Carefully add ½ C water to skillet. Reduce heat: cover and simmer for 10 minutes. Uncover and cook for 3-5 minutes more or until water evaporates. Transfer to a baking sheet and place in a 250-degree oven to keep warm while you cook the remaining dumplings. Repeat procedure. Serve with spicy Chinese mustard, soy sauce, and more chopped chives for garnish.

Note: recipe adapted from