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Fletcher
Flavors Returns! By Tiffany Tsui (MALD'00) "Pau Chiao-tzi", or making dumplings, is one of those activities that takes me back to my childhood, when my family sat around the table on the Lunar New Year's eve and everyone was busy preparing the dumplings--dad rolling out the wrapper, mom preparing the filling, my sister and I competing whose dumplings could sit up straight. Water was boiling on the stove, waiting for the dumplings to jump in, and steam misted the windows. Outside, firecrackers were clamoring for the New Year to come.
Northern Chinese people adore dumplings, chiao-tzi, especially during the Lunar New Year, or "Spring Festival" in Chinese. Traditionally, dumpling is a symbol for good wish for the New Year. One reason is that it resembles gold nugget--an ancient currency in China. More importantly, like Christmas or Thanksgiving in the US, it is important for the whole family to get together for the New Year's eve and be thankful that every family member is safe and healthy. Wrapping dumplings is therefore a favorite family activity because it brings everyone to the table and everyone lends a hand. Dumplings are usually boiled and served steaming hot with sauce prepared with soy sauce, vinegar, sesame oil and LOTS of garlic! A man may consume more than 50 at a sitting! (don't be scared by the number, it's actually not much) This year's Lunar New Year was February 5th. Although I am far away from home, I had a wonderful New Year's eve with my Fletcher "family" members. Some people have never heard of "dumplings" before, but they are now experts after making some 300 dumplings that night. The following recipe is for one kind of dumplings we made. How does it taste? Try and ask, for example, Kelly Sims who made them the first time, or Erin Nicholson who is holding the dumplings in the picture. Finally, Xin Nian Kuai Le (Happy New Year in Chinese) to all of you! I hope you will try the recipe sometimes with your friends or families and enjoy! Onward to the recipe: Northern Chinese Dumplings
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