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Lunar New Year recipes
This vibrant festival is celebrated all around the world in different Asian communities. Ping Coombes, Ken Hom and other chefs and food writers share some of their favourite recipes for the feast
Huzefa Sajawal's vegetable momos
"Momos (steamed dumplings) are enjoyed during the Lunar New Year festival as a comfort food," says Huzefa, chef-owner of Indo-Chinese restaurant Fatt Pundit. "They're popular in my grandmother's district of Tangra, Kolkata, from the influence of immigrants from Nepal, Tibet and Bhutan, and are now an integral part of Indo-Chinese food. Different varieties will be spread across the table – they're perfect for sharing."
Ken Hom's Beijing guotie
“During Lunar New Year, guotie are often eaten during the celebration, when whole families gather round and stuff them together," says Chinese-American chef Ken. "These dumplings are shallow-fried, which I think is the tastiest way of cooking them. They should be crispy on the bottom, soft on the top, and juicy inside."
Ken Hom's Beijing guotie
“During Lunar New Year, guotie are often eaten during the celebration, when whole families gather round and stuff them together," says Chinese-American chef Ken. "These dumplings are shallow-fried, which I think is the tastiest way of cooking them. They should be crispy on the bottom, soft on the top, and juicy inside."
ping coombes's sea bass with sweet and sour cucumber and peanut brittle
“Fish is auspicious during Chinese New Year," says MasterChef 2014 winner and food writer Ping. "Fish in Chinese 鱼 (yú) sounds like 余 (yu) which means ‘surplus’ or ‘extra’. The typical blessing is 年年有余 (Nián nián yǒuyú), wishing you to have a surplus (or fish) of food and money every year. This is my mum’s recipe and one that is simple and utterly delicious.”
Su Scott's beef & salad onion sanjeok kkochi
"A Korean Lunar New Year celebration isn't complete without the smell of industrial-scale frying,” the Korean food writer and blogger says. “I still remember so vividly everyone gathering around the electric frying pan, shaping and dredging all sorts of meat, fish and vegetables together. These fun little skewers are typically enjoyed as part of a big spread of food, with meat and fish.”
Su Scott's beef & salad onion sanjeok kkochi
"A Korean Lunar New Year celebration isn't complete without the smell of industrial-scale frying,” the Korean food writer and blogger says. “I still remember so vividly everyone gathering around the electric frying pan, shaping and dredging all sorts of meat, fish and vegetables together. These fun little skewers are typically enjoyed as part of a big spread of food, with meat and fish.”
Uyen Luu’s chicken & rice
Vietnamese food writer and photographer Uyen Luu says this traditional dish was a Lunar New Year staple in his family. “We would invite all the family plus friends and those without family to join our Vietnamese Tê´t (Lunar New Year) feast. My mum would cover the table in food. To celebrate togetherness, a beautiful whole chicken, like my recipe here, is served.”
Ching-He Huang's fish fragrant chicken and aubergine
"This recipe is delish and packs a punch!" says Ching-He. “It’s an adaptation of one of my favourite Sichuan dishes. It does not contain any fish but is called ‘Fish fragrant’, or ‘Yu Siang’, because it uses a good savoury stock. You can also use tofu, minced pork or shiitake mushrooms and serve it with steamed jasmine rice.”
Ching-He Huang's fish fragrant chicken and aubergine
"This recipe is delish and packs a punch!" says Ching-He. “It’s an adaptation of one of my favourite Sichuan dishes. It does not contain any fish but is called ‘Fish fragrant’, or ‘Yu Siang’, because it uses a good savoury stock. You can also use tofu, minced pork or shiitake mushrooms and serve it with steamed jasmine rice.”
1
Lightly dust a work surface with cornflour, then put a dumpling wrapper on it. Put roughly 2 tsp of filling in the centre. Wet the top half of the wrapper with a little water, leaving the bottom half dry.
2
Bring the edges together over the filling to meet at the top, pinching to seal with the fingers of one hand. Ensure you're holding the wrapper with your index finger on one side and your thumb on the outside.
3
Bring a pleat over the front of your thumb, pull your thumb away and press the fold into the other side of the wrapper (only the front is pleated). Continue from the middle outwards, until the whole dumpling is pleated and sealed. Gently press each onto a lightly floured surface to create a flat base.
Prep and serve in style
Find the right kit to cook with this Lunar New Year at johnlewis.com.
