Happy Chinese New Year!

It's the year of the ssssssss-nake!

Last year, Chinese (Lunar) New Year was near the end of January. This year, it's right before Mardi Gras and Valentine's Day. It seems like a bunch of holidays got thrown together which means refrigerator space is prime real estate (aka no leftovers please...)

Last year, I made a huge CNY spread in one sitting to show abundance hoping for a lucky new year.

Last year's CNY meal and post

This year, I opted to spread out the dishes throughout the weekend so leftovers would be minimal.

Oranges for good fortune!

Whole fish to symbolize surplus and having a complete beginning and ending.

Garlic Pork stir-fried Eggplant

Sauteed Rice Cakes with Kale, Shitake Mushroms, Chinese Sausage

(Rice cakes to symbolize togetherness and the hope to rise up the upcoming year)

Char-Siu Chicken Wings

(It's better to use a whole chicken but I used what I had on hand. I'm hoping my ancestors forgive me)

Our final dish to round up the weekend included making dumplings with store-bought wrappers. The filling was made with ground pork, cabbage, carrots, scallions, garlic, ginger, soy sauce, corn starch, salt, pepper, red pepper flakes and sesame oil.

Some were boiled immediately for dinner. The rest was placed in the freezer for another meal.

My brother was my sous chef for the night helping me wrap dumplings. We had a fun chat during the whole thing. I like to let him ramble because he opens up easier in a relaxed setting. He clams up when he feels pressure. It's nice to know where his head is at and what's going on at school. 

My brother expertly moistening the edges of the wrapper with warm water

I put a light layer of flour on a baking sheet so they don't stick. 

I freeze them separately in the freezer like this before putting them together in a zip lock bag.

I hope everyone had a great weekend!