With Lunar New Year celebrations underway, we asked five Vancouver culinary talents to share their favourite recipes to enjoy with loved ones during the festivities.
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My go to is always the pork, shrimps and chives fillings. I just love the garlicky flavour and bold aroma from the chives! There are many different brands and styles for the dumplings wrappers: Northern style or Hong Kong Style . Steam, boil, pan-sear or deep fry! Condiments are very important too. You will need a good dipping sauce.” — Desiree LoArticle content1/2 tsp white ground pepper.
In a small bowl, mix the chopped chives with the canola or vegetable oil and sesame oil and set aside. The oil is to prevent the water coming out of the chives and making the fillings watery. Fold in the seasoned chopped chives into the pork and shrimp mix and mix well. There is your dumpling filling! There are many different ways of wrapping dumplings. You will need a bowl of water to “glue” the wrappers. Add 3/4 tbsp of fillings into the centre of the wrapper. Dip your finger into the water and wet the upper half of the wrapper. Fold into half moon shape while pushing the fillings into the centre and sealing the top by pinching the wrapper together.
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