Year
of the Horse
Happy New Year! No, I’m really not a month behind time for
2014, but rather I’m referring to the Chinese year of the Horse, which arrived
on January 31st. This is year
4712 of the Chinese lunisolar calendar, in which the beginning of the year
always falls between January 31st and February 19th
according to our Gregorian calendar. The Chinese year is divided in 12 months,
but the years come in 12 year cycles, each of which is represented by an
animal. Last year of the Horse was in 2002.
Unlike western celebrations for the new year, which occur on New Year’s
eve and somewhat less energetically on New Year’s day, the Chinese celebrations
continue for 15 days. So, if you missed January
31st, there are still plenty of days left for celebrations. In China
these celebrations include elaborate parades, banquets and family feasts.
Elaborate Red Lantern parades conclude the last day of the celebrations, which
occur when the moon is full. This year it occurs on February 14, which is our
Valentine’s day, with romance encouraged everywhere.
No celebration is ever complete without food and families are known to
prepare for weeks for the proper celebration of the Chinese New Year.
Dumplings, especially Yuanxio dumplings, are a staple at this time. These
dumplings are a small ball of a butter, black sesame powder, sugar and wine
mixture inside a glutinous rice flour dough coating. Nuts or dried fruit in the central mix are
sometimes added for more flavorful dumplings.
My favorite dumplings however are the savory kind. Years ago I came
across a dumpling recipe in a water conservation publication under a picture of
the original Laughing Buddha in Hangzou, with implications for too many turns
around the banquet circuit. Here is my easy, modified version of that recipe,
fit for any celebration.
Light and savory pork
dumplings
Have ½ package (~50) of wonton wrappers at room temperature. In a medium
bowl thoroughly mix the filling by hand: ½ lb. ground pork, 2 scant cups chopped
bok choi with most moisture squeezed out with paper towels, 1 small minced
clove of garlic, 1 tsp. grated fresh ginger, 1 Tblsp. soy sauce, 2 tsp. sesame
oil and 2 tsp. rice vinegar or mirin.
Assemble the dumplings: place each wonton wrapper on a plate and with
your finger rim all edgs with a bit of water. Place a heaping teaspoon of the
filling in the center and fold the wrapper over to make a triangular packet.
Seal by pinching the sides with your fingers and set aside with the sealed side
on top. Fill all the wrappers. To cook: heat a 12 inch skillet on high heat
with scant 2 Tblsp. peanut oil, remove from heat and quickly set the dumplings
in tight rows in the oil. Return to high heat for about 2 minutes until bottoms
start to brown. Add ¾ cup chicken broth, cover tightly and cook on moderate
heat for 10 minutes. Serve hot with dipping sauce: ¼ cup soy sauce, 2 Tblsp,.
white vinegar, 1 Tblsp. mirin or dry sherry and a shake of hot pepper flakes.
My favorite main courses for a meal with these dumplings are either
Chinese spareribs or chicken wings.
Oriental
chicken wings
For dinner, the chicken wings can be left whole, but as an appetizer dish
this works better if you remove the wing tips (reserve for next time you make
chicken soup) and cut each wing in half. Marinade: in a large glass baking dish
mix: ¾ cups light soy sauce,1/4 cup lightly packed brown sugar, 2 Tblsp.
cornstarch, 3 Tblsp. white vinegar, 2 minced large cloves of garlic and finely
chopped 1 inch piece of fresh ginger. Marinate a dozen or more chicken wings in
this overnight in the refrigerator, turning at least once. Bake or roast in a
375 degree oven well separated on large rimmed pans 30-40 minutes, turning once
to brown both sides evenly. Serve hot or at room temperature.
Together with a dish of rice and some stir fried vegetables, the
dumplings and wings will give you an Oriental dinner worth celebrating the year
of the Horse. May its kick bring more of joy and happiness than hard knocks.
(I. Winicov Harrington lives in
Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00
a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)
