Lunar New Year Dishes
Celebrate the Lunar New Year with Ste. Anne’s special recipes, crafted to bring vibrant flavours to your table. Enjoy handmade dumplings with a juicy pork and cabbage filling complemented by aromatic chilli oil and beautifully marbled Chinese tea eggs paired with a refreshing Asian coleslaw. These dishes are perfect for sharing meaningful moments with loved ones.
Indulge in the perfect balance of textures and flavours with these handmade dumplings, featuring a juicy pork and cabbage filling, tender homemade dough, and aromatic chilli oil. Each bite delivers a satisfying crispiness from the pan-fried base, followed by a soft, chewy texture and a burst of savoury goodness. Garnished with scallions, sesame seeds, and chilli threads, these dumplings are as visually stunning as they are delicious.
- 6 - minced garlic cloves
- 5 tablespoons - chilli flakes
- ¼ cup - soya sauce
- ¼ cup - sesame Oil
- 1 tablespoon - salt
- 2 cups - flour
- 125 ml - water
- 1 tablespoon - salt
- 3 tablespoon - vegetable oil
- 6oz - ground pork
- 2 tablespoon - sesame oil
- 2 cups - shredded napa cabbage
- 1 teaspoon - salt
- 1 teaspoon - minced garlic
- 2 tablespoon - shallots
- Step 1
Add all ingredients in a pot.
- Step 2
Let simmer for about 20 minutes
- Step 1
You can knead it by hand or put it in a mixer with a hook attachment.
- Step 2
Mix until you get a nice smooth consistency. Remove and cover.
- Step 3
Let rest for about 30 minutes.
- Step 1
Sauté the shallots and garlic until they start to get translucent, add your ground pork. Once it starts to brown add the Napa cabbage and rest of the ingredients. Once everything is cook and well mixed remove and let cool off. The colder the filling the better and easier it is to fill the dumplings.
- Step 2
Remove dough and portion out in small ball form. Use a rolling pin to make it thin enough until you can see a shadow on the other side. Add a teaspoon of the ground pork filling, fold over and pinch the sides together.
- Step 3
To cook them start with a little oil in a non-stick pan bring to a med/high heat, add the dumplings, turn the heat down to medium so the get some colour on the bottom part of the dumpling. Once it gets a golden colour add water to pan and cover right away let steam for 1 minute and remove from heat. Let set for 1 more minute. Plate and serve
Savour the bold flavours of soy sauce, black tea, and warm spices infused into delicately marbled eggs. Paired with a crisp Asian coleslaw, this simple yet elegant dish is perfect for any occasion.
Serves 2
- 2 - cinnamon sticks
- 2 pods - star anise
- ½ cup - soy sauce
- 2 tea bags - black tea
- 1 tsp - black pepper
- 4 - eggs
- 2 cups - water
- 1/2 napa cabbage julienned
- 1/4 red cabbage julienned
- 1/2 red onions julienned
- 1 small carrot julienned
- 1/2 L - olive oil
- 1/4 L - rice wine vinegar
- 1 tbsp - honey
- salt & pepper - to taste
- pinch - sesame seeds
- Step 1
In a small pot bring enough water for 4 eggs to a boil
- Step 2
Hard-boil eggs for 5 minutes, pull them from the water and place eggs into an ice bath
- Step 3
Gently crack the eggs with the back of a spoon, ensure not to chip the shells off
- Step 4
Mix soy sauce, water, tea bags & spices into a pot and bring to a boil
- Step 5
Carefully place the eggs into the pot and hard boil for 10 minutes, then cover and let steep for an hour
- Step 6
Pull eggs, peel and serve
- Step 1
Place all Julienned Vegetables in a bowl
- Step 2
In a separate bowl mix the rest of the ingredients excluding the sesame seeds
- Step 3
Combine ingredients in a bowl and mix well, top with sesame seeds once plated
