Hong Kong is absolutely mad this week!!! People are hustling about everywhere making last-minute preparations for the Chinese New Years Celebration.
It is one of the Chinese New Year customs to clean the house from top to bottom to get rid off all the bad luck gathered in the previous year. However, did you know that after the New Year comes, you cannot sweep during the first days otherwise all the new luck will sweep away! (So that is my excuse and I’m sticky to it)
Another big Chinese tradition is to put up big red banners with New Year messages of good luck to decorate the main entrance of your house/room. Red is a very lucky color and symbolizes vitality of life and happiness.
Of course everyone is running around expecting a little red packet of money (Hong Bao in Mandarin) (Laisee in Cantonese)…
Chinese people like to buy auspicious flowers and plants before the new year to bring them good luck and happiness in the New Year. The Solanum mammosum is a very unique plant. According to my friend Safie, in Chinese it is written as 五代同堂 - wu dai tong tang, meaning Five Generations Living Harmoniously Under One Roof. This would mean a family having great-great grandparents, great grandparents, grandparents, parents and children living harmoniously together in the same household. This would mean longevity, prosperity and happiness for the family. I asked my dear friend Safie this question about this plant in the morning and by that afternoon she had delivered one to my doorstep. Safie you are such a sweet heart!
Now comes the good part, the food…The New Year’s feast takes many days to prepare. These are some of the traditional Chinese New Year foods served on New Year’s day and throughout the festivities:
- meat dumplings for good luck
- tangerines for good fortune
- apples for peace
- sweet rice cakes for more wealth every year (Niangao, 年糕)
- fish for plenty
- veggies with long noodles for long life
- chicken for wealth
- mustard greens for a green year for farmers
- soup means everything better than last year
- oranges for money and wealth
- shrimp for abundance
So today we are going to combine 2 auspicious meals in one. Wontons (a type of dumpling also know as huntun-馄饨 in Chinese) for good luck and soup to make everything better than from last year. Lets enjoy some tasty lucky Shanghai Hun Tun soup. My dear friends and I made this together. Their skilled little Shanghai hands can make wontons so quickly and symmetrical compared to my “special” wrapping technique. Lets just say you could tell which ones I made. LOL
Recipe from Lynn Kitchen, my dear Shanghai friend…
Makes about 50 wontons (all ingredients below are approximations. As you know, most seasoned cooks never measure but put a dash of this and dash of that and of course Lynn’s was perfect)
Wontons ingredients:
- 50 wonton wrappers or so (depends on how many teenagers you plan to feed)
- 1 large bowl Chinese Greens- quickly boiled and then run under cold water to stop the cooking process (Chinese Chrysanthemum, Chinese spinach or Chinese watercress may all be good substitutes
- 1 pound minced pork (if you like you can substitute part shrimp to this mixture)
- 2 small green onion, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1/2 tsp salt
- 1/2 tsp sugar (optional)
- 1/2 tsp white pepper or per your preference
- 2 teaspoons ginger finely minced
- 1 teaspoon garlic (optional)
- 2 teaspoons sesame oil
- 1 egg
- little bowl of water for glue
- pasta water from wontons
- 2 chopped spring onions
- salt to taste
- white pepper to taste
- drop of 2 of sesame oil
Step 2: In the same bowl you put the chopped Chinese greens put in minced pork, green onion, soy sauce, rice wine, salt, white pepper, ginger, garlic, egg and sesame oil and mix well.
Step 3: Place one wonton wrapper in your hand and one teaspoon of pork mixture in the middle. (Do not overfill the wonton or otherwise it will burst open during the cooking process)
Step 4: Dip your fingers into the water bowl and place a little water around the edges of the wonton wrapper.
Step 5: Fold the wonton wrapper in half and make sure you press tightly around the edges of where the pork mixture is so you have a good seal.
Step 8: Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 – 8 minutes, until they rise to the top and the filling is cooked through. (During the boiling process, add 1 cup of cool water about every 2-3 minutes so that the water does not boil intensively and break apart your wontons- total of 3 cups) Remove from the pot with a slotted spoon.
Step 9: Place somewhere between 5- 10 dumplings in a large bowl (depends on how hungry your teenagers are) and then ladle with 2 ladles of pasta water over the dumplings. Simply add some salt, chopped green onion, white pepper and a little drizzle of sesame oil.
Step 10: Enjoy Lucky Shanghai hun Tun soup anytime you want a nourishing and tasty soup. Hen hao chi!!!! (Very tasty)
gardenfreshtomatoes
January 20, 2012 at 7:54 pm
Great photos and instructions!
Happy New Year!
Bam's Kitchen
January 20, 2012 at 8:37 pm
Thanks Marie! I know you don’t celebrate this Lunar New Year holiday in Rhode Island but maybe you can tell work you need the week off anyways. I love Asia so many holidays!!
gardenfreshtomatoes
January 20, 2012 at 11:47 pm
Since ‘work’ for me is all at home now, I’m not sure that’s going to fly…
And, I’m always up for a good party!
thecompletecookbook
January 20, 2012 at 8:47 pm
What fun you are having at the moment with all the celebrations for Chinese New Year. Enjoy!
Mandy
Bam's Kitchen
January 23, 2012 at 12:00 am
Very busy in Hong Kong as you know it has the densest population in the world. Even busier and crazier than usual this week.
promenadeplantings
January 20, 2012 at 9:38 pm
Fab photos of making wontons, it gives me a really clear idea of how to make them. wishing you a happy new year
Bam's Kitchen
January 23, 2012 at 12:02 am
Thanks. I had a wonderful time making wontons with my friends. Great learning experience.
zestybeandog
January 20, 2012 at 10:10 pm
So beautiful! What a lovely soup! I could use some “good luck” soup!
Bam's Kitchen
January 23, 2012 at 12:03 am
I think we could all use a little luck in our busy lives, we best make it a double order of soup. Take care
Geni - Sweet and Crumby
January 20, 2012 at 10:33 pm
Your wontons are amazingly beautiful and are making me very hungry. That bowl of soup is just filled with goodness and love. I am so happy that you detailed making the wontons. I can’t wait to try and with your step-by-step photos and instructions, I think I can do it!
Joanne Ozug
January 20, 2012 at 10:51 pm
OH!!!!! MY!!!!!! This looks so good. Off to the store to get some wonton wrappers!
Bam's Kitchen
January 23, 2012 at 12:08 am
Thanks Joanne. It is actually a very simple and tasty soup. Perfect for these cooler days. Take care
Baking with Sibella
January 20, 2012 at 11:45 pm
Bobbi, this is great! I very much enjoyed reading the recipe and looking at the photos! Your blog truly is a window into the Chinese culture for us who have never experienced it!!! Happy New Year!
Bam's Kitchen
January 23, 2012 at 12:13 am
Thanks Sibella. I am glad you enjoyed reading a little about the culture. I think learning about others food, language and cultural is one of my favorite things to do. Of course I guess of all 3 a very big emphasis on the food. Take care
Zoe @ Pantry and Fridge
January 21, 2012 at 12:06 am
Fabulous!! I love learning of other cultures. I think they all looked beautiful!
Happy Chinese New Year!!
Bam's Kitchen
January 23, 2012 at 12:15 am
Happy Lunar New Years to you too Zoe!
Zoe @ Pantry and Fridge
January 23, 2012 at 4:25 pm
I also wanted to thank you for being one of my biggest supporters
You have really helped me to keep going, and I wanted you to know I appreciate you very much.
Your blog is inspiring and I hope to be able to make one of your delicious creations soon.
Thanks for commenting as often as you do. I really love reading what you have to say.
Keep up the cooking! I’ll keep reading!
Zoe
Bam's Kitchen
January 25, 2012 at 9:00 am
Hey Zoe, I just realized something.. Did you used to have 2 websites one for your photography and one for your cooking? I tried to take a look at your photography site and no longer available? You are a very talented photographer! Thank you for all of your support and kind words. Take care, BAM
Anonymous
January 25, 2012 at 10:20 am
Yea, I used to post photography to a blog but actually am my own worst critic so decided I didn’t like the site and deleted it :/ Thank you for saying so, though.
I post all my pictures to InstaGram (WebstaGram.com) now 
under Zoe_Wright instead of to a blog. I’m not sure why I’m more comfortable with it, but I am.
Cheers Bam!
thebigfatnoodle
January 21, 2012 at 1:56 am
You’ll laugh when you read this. My very first post and recipe is about these dumplings, folded in exactly this way because my mum is Shanghainese! I’m actually make some more this weekend in preparation for CNY.
Bam's Kitchen
January 23, 2012 at 12:25 am
M̀h’gōi or maybe xie xie (thank you) very much for the mention on your website today. Your Chinese New Year Shanghai wontons and other treats sound wonderful. Please extend a greetings of Xian nian kuai le on to your family. Take care
Kay aka Babygirl
January 21, 2012 at 2:55 am
Oh my… that just looks amazing. I love how the wontons came out and the soup just looks so delicious. I would definitely enjoy Chinese new years with these dishes.
Bam's Kitchen
January 23, 2012 at 12:28 am
Thanks! My friends Lynn and Yi can make like 50 perfect ones in a minute. I think they may have done this a few times before….
Asmita
January 21, 2012 at 5:54 am
I love clear soup with these dumplings. I think I will be eating dinner at a Chinese restaurant tonight, I am craving this soup and this kind of food. I love the step by step pictures, really beautiful.
Bam's Kitchen
January 23, 2012 at 12:30 am
Actually the clear broth soup is so simple but really light and yummy. Thanks for stopping by.
wok with ray
January 21, 2012 at 1:58 pm
What a delicious looking soup! Those pork dumplings are amazing.
Bam's Kitchen
January 23, 2012 at 12:42 am
Thanks Ray and Happy Lunar New Year.
katyarich
January 22, 2012 at 3:39 am
Hola Bam now is my time to envy you, I just love this chinese soup….looks spectacular
…..and I love your nails…..looks great!!!!
Bam's Kitchen
January 23, 2012 at 12:45 am
Hola Katy, thanks for the complement but I was the photographer during those step by step shots. Those beautifully manicured nails are my dear friends, Lynn. Take care
Wholesome Cook
January 22, 2012 at 5:31 pm
Thanks for the dumpling recipe and of course sharing a few things about the Chinese new year’s traditions.
Bam's Kitchen
January 23, 2012 at 12:47 am
Your welcome Martyna. Take care
andylmoore
January 23, 2012 at 4:17 am
Kung Hei Fat Choi. I lived in Hong Kong for eight years, so brought back some nice memories. Thank you.
Bam's Kitchen
January 23, 2012 at 9:47 am
Thanks Andy for stopping by. Gong Hei Fat Choy and I love your cooking website. Looking forward to keeping in touch. Take care, Bam
Nami | Just One Cookbook
January 24, 2012 at 6:06 pm
Oh wah… I love your wonton soup!!! It’s been so cold and I was thinking of making shumai but have been so busy that I have been reluctant. It must be crazy and fun to be in HK during this time. I like how you shared all the traditions. I didn’t know some of it, so thank you!
Bam's Kitchen
January 25, 2012 at 8:53 am
Konnichi wa Nami-san. Today it is 12 degrees Celsius here in Hong Kong. For HK this is quite brisk. I actually had to wear long trousers and socks today. Brrr…. It is quite crazy and busy in Hong Kong this week. I decided to take some time away from the crowds and cook at home. Take care, BAM
Clare Cooks!
January 25, 2012 at 6:53 am
This soup looks so good! Wonton soup was always one of my favorites growing up. Now if only I could convince myself to attempt gluten free wonton wrappers… Maybe a weekend project!
Bam's Kitchen
January 25, 2012 at 8:56 am
Dear Clare, please do let me know if you decide to either make from scratch or or able to find in the markets gluten free wrappers. Take care, BAM
ceciliag
January 25, 2012 at 10:03 am
Wow, this all sounds fantastic, i love traditions, esp the cleaning one, though too late for me to clean now I cannot clean for a few days!? YAY! c
Bam's Kitchen
January 26, 2012 at 11:12 pm
We certainly do not want any bad luck by sweeping in the first few days of the New Year….I wonder if this same rule applies to cleaning the bathrooms and dusting. Just to make sure we should avoid all these kinds of activities, just to be sure. Wink…wink… Take care, Bam
Choc Chip Uru
January 25, 2012 at 10:04 am
Happy New Year my friend – everything looks so festive and creative. A wonderful celebration
Bam's Kitchen
January 26, 2012 at 11:05 pm
Thanks Choc Chic Guru. I know it is not some yummy sweet dessert like you make but this soup really does hit the spot. Maybe I will have to finish off my meal with of those nutella desserts…
cityhippyfarmgirl
January 25, 2012 at 11:41 am
Great post. Loved reading more about Chinese New Year… I knew there was a reason why I wasn’t sweeping lately.
Bam's Kitchen
January 26, 2012 at 11:07 pm
That is my story for not sweeping and I’m sticking to it. LOL. Thanks for stopping by. Take care, Bam
indonesiaeats
January 25, 2012 at 2:22 pm
The way you shaped the wonton is exactly what I did for my wonton soup. Lovely!
Bam's Kitchen
January 26, 2012 at 1:01 pm
Your wontons are beautiful. I think this particular shaping of the wonton seems to be the method for those raised in or near Shanghai. Whatever the shape or method to create the wontons, your soup looks delicious. Take care, Bam
Stefanie
January 26, 2012 at 4:36 am
Yummy! I love wonton soup! And it’s even better when it means so much
I meant to make some stuff for Chinese New Year, but completely lost track of time and pretty much missed it. Looks like you had a yummy meal though!
Bam's Kitchen
January 26, 2012 at 12:43 pm
Thanks Stephanie. I agree time has just been flying by so fast. Can you belief it is already the end of January? Soon it will be Valentines Day….