25+ Easy Chinese New Year Cantonese Recipes You’ll Love

Chinese New Year is a time for family, celebration, and, of course, food.

Across China and around the world, families gather to welcome in the new year with dishes that symbolize good fortune, prosperity, and health.

Cantonese cuisine, with its emphasis on fresh ingredients, balance, and deep flavors, is a popular choice for these celebrations.

From savory dishes like Char Siu (BBQ Pork) to sweet treats like Egg Tarts, Cantonese food is a perfect way to ring in the new year and set the tone for the months ahead.

In this blog, we’ve compiled a list of 25+ essential Cantonese recipes to elevate your Chinese New Year feast.

These dishes not only taste incredible but also carry deep symbolic meanings that are perfect for celebrating new beginnings.

Whether you’re looking for appetizers, main courses, or desserts, these recipes will bring joy and good fortune to your table.

25+ Easy Chinese New Year Cantonese Recipes You’ll Love

Cantonese cuisine offers a rich variety of flavors and textures, making it ideal for creating a festive and meaningful Chinese New Year feast. Each dish serves as a delicious symbol of prosperity, health, and happiness for the year ahead.

With over 25 recipes to choose from, you’re sure to find a dish (or several) that will impress your guests and fill your home with the spirit of the new year.

From classic favorites like Shrimp Dumplings (Har Gow) to lesser-known gems like Lotus Root and Pork Soup, these Cantonese recipes bring both tradition and taste to your celebration.

So, roll up your sleeves, gather your ingredients, and get ready to serve up some good fortune this Chinese New Year.

Braised Abalone with Mushrooms and Sea Cucumbers (蠔油燜鮑菇海參)

Braised Abalone with Mushrooms and Sea Cucumbers is a luxurious and delicious dish commonly served during Chinese New Year. Symbolizing prosperity and good fortune, the abalone is slow-cooked with tender sea cucumbers and flavorful mushrooms, allowing each ingredient to absorb the rich braising sauce. This dish takes some time to prepare but is well worth it for the special occasion, impressing guests with its exquisite flavors and textures.

Ingredients:

• 4-5 pieces of abalone (fresh or canned)
• 4-5 pieces of dried sea cucumber, soaked overnight
• 6-8 large dried shiitake mushrooms, soaked and softened
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 3 slices of ginger
• 3 cloves of garlic, minced
• 1 cup chicken stock or water
• 2 tablespoons cornstarch (for slurry)
• 2 tablespoons vegetable oil

Instructions:

1. Prepare Ingredients: Rinse and soak dried mushrooms and sea cucumbers until softened. Drain and slice the mushrooms. Slice the sea cucumbers if they are large.
2. Cook Abalone: If using fresh abalone, clean and lightly score the surface. If canned, drain the abalone and set aside.
3. Sauté Aromatics: Heat oil in a large wok or saucepan. Add ginger slices and minced garlic, sautéing until fragrant.
4. Add Mushrooms and Sea Cucumber: Add mushrooms and sea cucumbers to the pan, stirring well for about 2-3 minutes.
5. Season: Pour in the Shaoxing wine, soy sauce, oyster sauce, and sugar. Mix well to coat all ingredients evenly.
6. Braise: Add chicken stock or water, and bring the mixture to a simmer. Cover and let it braise for about 20-30 minutes, allowing the flavors to meld.
7. Add Abalone: Add abalone in the last 10 minutes, gently spooning sauce over each piece.
8. Thicken Sauce: Stir in cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken the sauce.
9. Serve: Garnish with green onions or cilantro if desired. Serve hot with rice.

Braised Abalone with Mushrooms and Sea Cucumbers is a quintessential Cantonese Chinese New Year dish that will elevate any festive table. The luxurious abalone, tender mushrooms, and delicate sea cucumbers combine beautifully with the savory sauce, delivering a harmonious mix of flavors and textures. This dish signifies prosperity and richness, making it a wonderful addition to a memorable New Year feast.

Cantonese Style Roasted Pork Belly (脆皮燒肉)

Cantonese Style Roasted Pork Belly is a beloved dish during the New Year celebrations, renowned for its crispy skin and tender meat. This dish is a delicious treat, and while it requires a bit of preparation, it’s entirely achievable at home with the right techniques. With each crispy bite, you’ll enjoy the rich flavors of marinated pork that symbolizes a prosperous year ahead.

Ingredients:

• 1.5 lb pork belly, skin-on
• 1 tablespoon salt
• 1 tablespoon white vinegar
• 1 tablespoon Chinese five-spice powder
• 2 teaspoons sugar
• 1 teaspoon white pepper
• 1 teaspoon baking soda (optional)

Instructions:

1. Prepare Pork Belly: Rinse and pat dry the pork belly. Score the skin lightly with a knife.
2. Marinate Meat Side: Rub the meat side with five-spice powder, sugar, and white pepper. Avoid getting the spices on the skin. Let marinate for at least 2 hours, or preferably overnight in the fridge, uncovered.
3. Prepare Skin: Rub the pork skin with salt and a little baking soda. Brush with a thin layer of vinegar for extra crispiness.
4. Roast: Preheat oven to 400°F (200°C). Place the pork belly on a rack, skin-side up. Roast for 40-50 minutes.
5. Finish for Extra Crispiness: Increase the oven temperature to 475°F (250°C) and roast for an additional 10-15 minutes until the skin becomes golden and crispy.
6. Serve: Remove the pork belly, let it rest for a few minutes, then slice into bite-sized pieces.

Cantonese Style Roasted Pork Belly is a celebration of texture and flavor, perfect for ringing in the New Year with loved ones. The crispy skin and succulent meat make each piece irresistible, embodying a luxurious and satisfying experience. Your guests will undoubtedly appreciate the effort and love put into this traditional New Year favorite.

Shrimp and Pork Dumplings with Dipping Sauce (蝦肉水餃)

Shrimp and Pork Dumplings are a symbol of wealth and luck, making them a must-have for Chinese New Year festivities. This Cantonese-style recipe combines fresh shrimp, juicy pork, and aromatics to create delicate dumplings packed with flavor. Served with a savory dipping sauce, these dumplings are perfect for celebrating and sharing with family and friends.

Ingredients:

• 1 lb ground pork
• ½ lb shrimp, peeled, deveined, and chopped
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 pack dumpling wrappers
• Dipping Sauce: soy sauce, rice vinegar, chili oil (optional)

Instructions:

1. Prepare Filling: In a large bowl, mix ground pork, chopped shrimp, soy sauce, oyster sauce, sesame oil, cornstarch, green onions, and garlic until well combined.
2. Fill Dumplings: Place a small spoonful of filling in the center of each dumpling wrapper. Wet the edges with water, fold, and press to seal.
3. Cook Dumplings: Boil a pot of water. Drop the dumplings in batches, stirring gently to prevent sticking. Cook for 4-5 minutes or until they float.
4. Serve with Dipping Sauce: Mix soy sauce, rice vinegar, and chili oil to taste for a delicious dipping sauce. Serve the dumplings hot.

Shrimp and Pork Dumplings are a cherished tradition for Chinese New Year, symbolizing unity and prosperity. Each bite reveals a tasty blend of savory pork and tender shrimp, enhanced by the tangy dipping sauce. These dumplings bring everyone together, making them an ideal dish for creating warm and memorable moments during the New Year celebrations.

Steamed Whole Fish with Ginger and Scallions (清蒸魚)

Steamed Whole Fish is a classic Cantonese New Year dish that represents abundance and prosperity. The word for “fish” (魚, yú) sounds like “surplus” in Chinese, symbolizing the hope for a plentiful year ahead. This dish is light, aromatic, and incredibly flavorful, highlighting the natural sweetness of the fish enhanced with ginger and scallions.

Ingredients:

• 1 whole fish (such as sea bass or snapper), cleaned and scaled
• 2-3 slices of ginger, julienned
• 2-3 stalks of scallions, julienned
• 2 tablespoons light soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon vegetable oil
• Fresh cilantro, for garnish

Instructions:

1. Prepare Fish: Rinse the fish thoroughly and pat it dry. Make a few shallow cuts on each side of the fish for even cooking.
2. Season Fish: Place half the ginger and scallions inside the fish cavity. Arrange the rest on top.
3. Steam: In a steamer pot, bring water to a boil. Place the fish on a plate, drizzle with Shaoxing wine, and steam over high heat for 10-12 minutes until cooked through.
4. Add Sauce: Heat oil in a small pan until hot. Pour soy sauce over the steamed fish, then drizzle with hot oil to bring out the flavors of the ginger and scallions.
5. Serve: Garnish with fresh cilantro and serve immediately.

Steamed Whole Fish with Ginger and Scallions is a simple yet deeply symbolic Cantonese New Year dish, representing prosperity and unity. The fresh flavors of ginger, scallions, and soy sauce complement the delicate fish perfectly. Serve this elegant dish at your New Year celebration to wish your loved ones a bountiful and joyful year.

Sweet Rice Cake (Nian Gao) with Coconut Milk (椰香年糕)

Sweet Rice Cake, or “Nian Gao,” is a traditional Chinese New Year dessert that symbolizes growth and good fortune. “Nian Gao” sounds like “higher year” in Chinese, making it a favorite for New Year festivities. This recipe gives a modern twist to the classic with the addition of coconut milk, resulting in a slightly tropical flavor that’s both fragrant and satisfying.

Ingredients:

• 2 cups glutinous rice flour
• 1 cup sugar
• 1 cup coconut milk
• 1 cup water
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract (optional)
• Red dates or sesame seeds, for garnish

Instructions:

1. Prepare Batter: In a mixing bowl, combine glutinous rice flour, sugar, coconut milk, water, vegetable oil, and vanilla extract. Stir until smooth and well-combined.
2. Pour into Pan: Grease a round or square cake pan. Pour the batter into the pan, smoothing the top with a spatula. Garnish with red dates or sprinkle with sesame seeds.
3. Steam Cake: Place the pan in a steamer pot over boiling water. Cover and steam for about 60 minutes, or until a toothpick comes out clean.
4. Cool and Serve: Allow the cake to cool completely before slicing. It can be served as-is or lightly pan-fried for extra texture.

Sweet Rice Cake with Coconut Milk is a delightful addition to any Chinese New Year feast. Its soft, chewy texture and mildly sweet coconut flavor make it a crowd-pleaser, especially among those looking for a modern twist on a classic favorite. Share this dish with family and friends as a sweet way to start the new year with luck and prosperity.

Cantonese-style Stir-Fried Lobster with Ginger and Scallions (薑蔥炒龍蝦)

Stir-Fried Lobster with Ginger and Scallions is a luxurious Cantonese dish often reserved for festive occasions like Chinese New Year. Lobster symbolizes strength and good fortune, making it a wonderful choice for this special time. The ginger and scallion enhance the natural sweetness of the lobster, creating a rich and aromatic dish.

Ingredients:

• 1-2 lobsters, cut into pieces
• 3-4 slices of ginger, julienned
• 2-3 stalks of scallions, cut into 1-inch pieces
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 1 tablespoon cornstarch (for dredging)
• 3 tablespoons vegetable oil

Instructions:

1. Prepare Lobster: If using live lobster, parboil briefly and then cut into pieces. Pat dry and dredge each piece lightly in cornstarch.
2. Sauté Lobster: Heat oil in a wok over high heat. Add lobster pieces and stir-fry for about 3-4 minutes until the shell turns bright red. Remove and set aside.
3. Add Aromatics: In the same wok, add more oil if needed. Add ginger and stir-fry until fragrant, then add scallions.
4. Season and Combine: Return lobster to the wok. Add oyster sauce, soy sauce, Shaoxing wine, and sugar. Stir well to coat.
5. Serve: Once the lobster is cooked through, transfer to a platter. Garnish with extra scallions if desired.

Stir-Fried Lobster with Ginger and Scallions is a Cantonese delicacy perfect for celebrating Chinese New Year. The rich flavors from the ginger, scallions, and savory sauce highlight the lobster’s natural sweetness, creating a luxurious experience. This dish symbolizes strength and prosperity, making it ideal for starting the new year on a high note.

Cantonese Beef Brisket with Daikon Radish (牛腩白蘿蔔煲)

Cantonese Beef Brisket with Daikon Radish is a flavorful and comforting dish that is often enjoyed during Chinese New Year celebrations. The tender beef brisket stews with daikon radish, absorbing the rich broth made from soy sauce, Chinese spices, and a dash of sweetness. The combination of beef and radish symbolizes unity and prosperity, making it a beloved dish to serve at family gatherings.

Ingredients:

• 2 lbs beef brisket, cut into 2-inch pieces
• 1 medium daikon radish, peeled and cut into thick rounds
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon sugar
• 4-5 slices of ginger
• 2 cloves garlic, minced
• 1 star anise
• 1 cinnamon stick
• 6-8 dried Chinese mushrooms (optional)
• 4 cups water or beef stock
• 1 tablespoon cornstarch (optional, for thickening)
• 2 green onions, chopped, for garnish

Instructions:

1. Blanch Beef: Bring a pot of water to a boil and blanch the beef brisket pieces for 2-3 minutes to remove impurities. Drain and set aside.
2. Sauté Aromatics: In a large pot or Dutch oven, heat oil and sauté ginger, garlic, star anise, and cinnamon until fragrant.
3. Simmer the Beef: Add the beef brisket to the pot along with soy sauce, oyster sauce, Shaoxing wine, sugar, and beef stock or water. Bring to a boil, then reduce to a simmer.
4. Cook Daikon and Mushrooms: Add the daikon radish and dried mushrooms (if using) into the pot. Continue to simmer for 1.5-2 hours, or until the beef is tender and the radish has absorbed the flavors.
5. Optional Thickening: If you prefer a thicker broth, mix 1 tablespoon cornstarch with a little water and stir into the pot to thicken the sauce.
6. Serve: Garnish with green onions and serve hot with steamed rice.

Cantonese Beef Brisket with Daikon Radish is a comforting and hearty dish that embodies the flavors of traditional Chinese New Year meals. The rich, savory broth and tender beef combined with the sweetness of the daikon radish make this dish a warming choice for any celebration. It’s a great way to symbolize the unity and prosperity you wish for in the coming year, and its deep flavors will leave a lasting impression on your guests.

Cantonese Lotus Root and Pork Soup (豬骨蓮藕湯)

Cantonese Lotus Root and Pork Soup is a nourishing and wholesome dish commonly served during Chinese New Year to promote good health and longevity. The lotus root adds a crunchy texture to the soup, while the pork bones provide a deep, savory flavor. This soup is simmered for hours to extract the flavors, resulting in a light yet hearty broth that is perfect for family gatherings.

Ingredients:

• 1 lb pork bones (such as neck bones or spare ribs)
• 2 medium lotus roots, peeled and sliced
• 1-2 dried Chinese red dates (optional)
• 1 piece of dried tangerine peel (optional)
• 2-3 slices of ginger
• 5-6 cups water
• 1 tablespoon salt (or to taste)
• 1 teaspoon white pepper (optional)
• 2-3 stalks of cilantro, for garnish

Instructions:

1. Blanch Pork Bones: Bring a large pot of water to a boil. Add the pork bones and blanch for 5 minutes to remove impurities. Drain and rinse the bones under cold water.
2. Prepare Soup: In a clean pot, add the blanched pork bones, lotus root slices, dried red dates, tangerine peel, and ginger slices.
3. Simmer: Add 5-6 cups of water and bring to a boil. Reduce to a simmer and cook for 2-3 hours, skimming off any foam that rises to the surface.
4. Season: Once the soup is rich and flavorful, season with salt and optional white pepper to taste.
5. Serve: Garnish with fresh cilantro and serve hot.

Cantonese Lotus Root and Pork Soup is a healthy and flavorful dish that represents longevity and well-being. The lotus root gives the soup a delightful crunch, while the pork bones add richness to the broth. It’s a comforting soup that’s perfect for the New Year season, offering nourishment and warmth to start the year right. This dish is a must-have for those seeking balance and health in the year ahead.

Chinese New Year Sticky Rice Dumplings (湯圓)

Sticky Rice Dumplings, or “Tang Yuan,” are a traditional dessert enjoyed during Chinese New Year, especially to symbolize family unity and harmony. The round shape of these dumplings represents completeness and togetherness, while the sweet filling inside—typically made of black sesame or red bean paste—adds a rich and delightful flavor. They are usually served in a warm, sweet syrup, perfect for sharing with loved ones.

Ingredients:

• 1 cup glutinous rice flour
• ½ cup water (adjust as needed)
• 1 tablespoon sugar
• ½ cup black sesame paste (or red bean paste)
• 3 cups water (for syrup)
• 3 tablespoons rock sugar (or regular sugar)
• 1 tablespoon ginger, sliced (optional for syrup)

Instructions:

1. Make the Dumpling Dough: In a bowl, mix glutinous rice flour and sugar. Gradually add water and knead the dough until it becomes smooth and slightly elastic.
2. Prepare Filling: Take a small portion of the dough and flatten it in your palm. Place about 1 teaspoon of black sesame paste in the center, then seal the dough around the filling to form a round dumpling. Repeat until all the dough and filling are used up.
3. Cook Dumplings: Bring a pot of water to a boil. Gently drop the dumplings into the boiling water and cook until they float to the surface, about 5-7 minutes. Remove with a slotted spoon and set aside.
4. Make the Syrup: In another pot, combine 3 cups of water with rock sugar and ginger (if using). Bring to a boil and simmer until the sugar dissolves and the syrup is fragrant.
5. Serve: Place the dumplings in bowls, then pour the hot syrup over them. Serve warm.

Chinese New Year Sticky Rice Dumplings are a sweet, symbolic dish that captures the essence of togetherness during the New Year. The chewy rice dumplings and the rich filling create a satisfying contrast, and the sweet syrup ties everything together. Whether enjoyed on their own or as part of a larger meal, Tang Yuan brings a sense of warmth and unity, making it the perfect dish to share with family and friends as you usher in the new year.

Cantonese Char Siu (Chinese BBQ Pork) (叉燒)

Cantonese Char Siu, or Chinese BBQ Pork, is a beloved dish often prepared for Chinese New Year to symbolize prosperity and good fortune. The pork is marinated in a sweet and savory sauce, then roasted to a beautiful, caramelized finish. It’s tender, slightly sweet, and full of rich flavors, making it a favorite during holiday feasts and family gatherings.

Ingredients:

• 2 lbs pork shoulder or pork belly, cut into strips (1-2 inches thick)
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon Chinese rice wine (Shaoxing wine)
• 1 tablespoon Chinese five-spice powder
• 1 tablespoon red food coloring (optional, for traditional appearance)
• 1 tablespoon sugar
• 3 cloves garlic, minced
• 1 teaspoon sesame oil

Instructions:

1. Prepare Marinade: In a bowl, combine hoisin sauce, soy sauce, honey, rice wine, five-spice powder, food coloring (if using), sugar, garlic, and sesame oil. Mix well to form a smooth marinade.
2. Marinate Pork: Place the pork strips in a resealable plastic bag or shallow dish and pour the marinade over the meat. Seal or cover and refrigerate for at least 4 hours, ideally overnight.
3. Roast the Pork: Preheat the oven to 375°F (190°C). Place the marinated pork on a wire rack set over a baking sheet. Roast for 25-30 minutes, turning the meat halfway through and basting with the marinade to keep it moist.
4. Caramelize: After the pork is cooked, turn the oven to broil for the last 5-7 minutes to achieve a golden, caramelized crust on the outside.
5. Serve: Let the pork rest for a few minutes before slicing. Serve with steamed rice or noodles.

Cantonese Char Siu is a flavorful and visually appealing dish that brings a touch of tradition and luxury to any New Year feast. Its sweet and savory flavor profile, combined with the succulent texture of the pork, makes it a favorite among family and guests. This dish is not only delicious but also a symbol of good fortune, making it an essential part of Chinese New Year celebrations.

Stir-Fried Bok Choy with Garlic and Oyster Sauce (蒜蓉蠔油炒小白菜)

Stir-Fried Bok Choy with Garlic and Oyster Sauce is a simple yet essential vegetable dish often served during Chinese New Year. The crisp, tender bok choy is complemented by the umami-rich oyster sauce and aromatic garlic, offering a light but flavorful accompaniment to the heavier dishes at the New Year table. This dish symbolizes health, vitality, and longevity.

Ingredients:

• 1 lb baby bok choy, cleaned and halved
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 3 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 tablespoon water (optional, for steaming)
• 1 teaspoon sesame oil (optional)

Instructions:

1. Prepare Bok Choy: Clean the bok choy thoroughly, removing any dirt. Cut larger bok choy in half or into quarters, depending on size.
2. Cook Garlic: Heat the vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds.
3. Stir-Fry Bok Choy: Add the bok choy to the pan and stir-fry for 2-3 minutes until the leaves begin to wilt and the stems turn slightly tender.
4. Season: Pour in the oyster sauce, soy sauce, and sugar, stirring well to coat the bok choy evenly. If the vegetables seem too dry, add a tablespoon of water and cover to allow them to steam for an additional 1-2 minutes.
5. Finish: Drizzle with sesame oil if desired for extra flavor. Toss the bok choy in the sauce and serve immediately.

Stir-Fried Bok Choy with Garlic and Oyster Sauce is a light, flavorful vegetable dish that provides balance to the more indulgent items on the table. Its simplicity allows the fresh, crisp bok choy to shine, while the savory oyster sauce adds depth and richness. As a symbol of health and longevity, this dish is a wonderful addition to any Chinese New Year meal, promoting both well-being and good fortune.

Cantonese Pineapple Buns (菠蘿包)

Cantonese Pineapple Buns (菠蘿包) are a deliciously soft, sweet, and fluffy pastry that’s commonly enjoyed during breakfast or tea time, but also makes a great treat for Chinese New Year. Despite their name, these buns don’t actually contain pineapple. Instead, they are topped with a sweet, crunchy crust resembling a pineapple’s exterior, giving the buns their distinctive look and taste. These buns are often filled with butter or custard for an extra indulgent touch.

Ingredients:

• For the Dough:
  • 2 cups all-purpose flour
  • ½ cup warm milk
  • ¼ cup sugar
  • 2 teaspoons active dry yeast
  • 1 egg
  • 3 tablespoons unsalted butter, softened
  • ¼ teaspoon salt
• For the Topping:
  • ¾ cup all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon butter, softened
  • 1 egg yolk
  • 1 tablespoon milk powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 1 tablespoon water (adjust if needed)

Instructions:

1. Make the Dough: In a bowl, combine warm milk, yeast, and sugar. Let it sit for about 5-10 minutes until the yeast becomes foamy. Add the egg, butter, flour, and salt, then knead into a smooth dough. Cover with a damp towel and let it rise for 1-1.5 hours, or until doubled in size.
2. Prepare the Topping: In a bowl, mix together all the topping ingredients until a thick paste forms. If it’s too thick, add a little more water to reach a spreadable consistency.
3. Shape the Buns: Punch down the dough and divide it into 8-10 equal pieces. Roll each piece into a ball and let them rest for 10-15 minutes. Flatten each ball slightly and place a spoonful of topping on top, smoothing it out to cover the bun.
4. Second Rise: Place the buns on a baking tray lined with parchment paper. Let them rise for an additional 30 minutes.
5. Bake: Preheat the oven to 350°F (175°C). Bake the buns for 15-18 minutes, or until the topping is golden brown and the buns are soft and cooked through.
6. Serve: Let the buns cool slightly before serving, ideally with a cup of tea or coffee.

Cantonese Pineapple Buns are a sweet and satisfying treat that brings a bit of joy to any New Year gathering. Their soft, fluffy texture combined with the sweet, crunchy topping makes them irresistible. Though simple, they carry a sense of celebration and warmth, making them a perfect addition to any holiday table. Whether enjoyed as a snack or dessert, these buns are sure to brighten up your Chinese New Year festivities.

Cantonese Shrimp Dumplings (Har Gow) (蝦餃)

Har Gow, or Cantonese shrimp dumplings, are a signature dim sum dish loved for their delicate and translucent skin filled with fresh shrimp and seasonings. These dumplings are a symbol of wealth and prosperity, as shrimp represents good fortune in Chinese culture. The chewy yet soft dumpling skin paired with the savory shrimp filling makes this dish a must-have during Chinese New Year, offering a perfect balance of texture and flavor.

Ingredients:

• 1 lb fresh shrimp, peeled, deveined, and finely chopped
• 1 tablespoon bamboo shoots, finely chopped (optional)
• 1 tablespoon water chestnuts, finely chopped (optional)
• 1 tablespoon ginger, minced
• 1 teaspoon sugar
• 1 tablespoon light soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 1 package of har gow wrappers (can be found in Asian grocery stores)

Instructions:

1. Prepare Shrimp Filling: In a bowl, combine the chopped shrimp, bamboo shoots, water chestnuts, ginger, sugar, soy sauce, cornstarch, and sesame oil. Mix well until the ingredients are fully incorporated and the mixture is smooth.
2. Prepare the Wrappers: Lightly dust a clean surface with cornstarch to prevent the wrappers from sticking. Place a wrapper on the surface, spoon a small amount of the shrimp filling into the center, and fold the edges to form a half-moon shape. Pinch the edges together tightly to seal the dumpling.
3. Steam the Dumplings: Bring a steamer to a boil, and lightly grease the steaming tray with oil or line it with parchment paper to prevent sticking. Place the dumplings in the steamer, ensuring they don’t touch each other. Steam for 6-8 minutes, or until the dumplings become translucent and the filling is cooked through.
4. Serve: Remove the dumplings from the steamer and serve immediately with soy sauce or chili sauce for dipping.

Cantonese Shrimp Dumplings (Har Gow) are a delicious and symbolic treat that brings elegance and good fortune to your Chinese New Year feast. Their delicate wrappers and juicy, savory shrimp filling make them a standout dish at any dim sum table. Sharing these dumplings with loved ones will bring an extra dose of prosperity and happiness for the year ahead.

Sweet and Sour Pork (糖醋里脊)

Sweet and Sour Pork is a popular Cantonese dish known for its vibrant colors and balance of flavors. The crispy pork is coated in a tangy, sweet sauce made from vinegar, sugar, and ketchup, making it a favorite during Chinese New Year feasts. It is said that the sweet and sour taste symbolizes happiness and joy, which is exactly what you want for a prosperous year ahead.

Ingredients:

• 1 lb pork tenderloin, cut into bite-sized pieces
• ½ cup cornstarch
• 1 egg, beaten
• 1 cup vegetable oil (for frying)
• 1 bell pepper, cut into chunks
• 1 onion, cut into chunks
• 1 can (8 oz) pineapple chunks, drained (reserve juice)

For the Sweet and Sour Sauce:

• ¼ cup white vinegar
• ¼ cup sugar
• 3 tablespoons ketchup
• 2 tablespoons soy sauce
• ¼ cup pineapple juice
• 1 teaspoon cornstarch (optional, for thickening)

Instructions:

1. Prepare Pork: Coat the pork pieces in cornstarch, then dip them into the beaten egg to coat evenly.
2. Fry Pork: Heat vegetable oil in a wok or deep fryer. Fry the pork pieces in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
3. Prepare Vegetables: In the same pan, sauté the bell pepper and onion until slightly tender but still crisp, about 2-3 minutes.
4. Make the Sauce: In a small bowl, mix the vinegar, sugar, ketchup, soy sauce, and pineapple juice. Bring the mixture to a boil in a separate pan, then simmer for 2-3 minutes. If you prefer a thicker sauce, dissolve 1 teaspoon of cornstarch in a bit of water and stir into the sauce until it thickens.
5. Combine: Add the fried pork, sautéed vegetables, and pineapple chunks into the sauce, stirring gently to coat everything evenly.
6. Serve: Serve the Sweet and Sour Pork hot, garnished with extra pineapple or green onions if desired.

Sweet and Sour Pork is a bold, colorful dish that perfectly encapsulates the spirit of celebration during Chinese New Year. The crispy pork, tender vegetables, and tangy-sweet sauce provide a satisfying combination of textures and flavors. This dish is not only a crowd-pleaser but also a meaningful dish for the new year, symbolizing joy and the sweetness of life.

Chinese Egg Tarts (蛋撻)

Chinese Egg Tarts are a beloved pastry that originated from the Cantonese culinary tradition, combining a delicate, buttery crust with a rich, silky custard filling. These tarts are often served during Chinese New Year to symbolize a new beginning and the sweetness of life. The golden custard inside the flaky shell makes them an irresistible treat for all ages.

Ingredients:

• For the crust:
  • 1 cup all-purpose flour
  • ¼ cup unsalted butter, cubed
  • 2 tablespoons powdered sugar
  • 1 egg yolk
  • 1 tablespoon ice water
• For the filling:
  • 4 large eggs
  • ½ cup sugar
  • 1 cup evaporated milk
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

Instructions:

1. Prepare the Crust: In a food processor, combine the flour, butter, and powdered sugar. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, and pulse until the dough comes together. Wrap the dough in plastic wrap and chill for 30 minutes.
2. Shape the Tarts: Preheat the oven to 375°F (190°C). Roll out the dough and cut it into small circles to fit your tart pans. Press the dough into the pans and trim the edges.
3. Prepare the Filling: In a mixing bowl, whisk the eggs and sugar until smooth. Add the evaporated milk, whole milk, vanilla extract, and cornstarch. Mix until well combined.
4. Fill the Tarts: Pour the custard mixture into the prepared crusts, filling them almost to the top.
5. Bake: Bake the tarts in the preheated oven for 20-25 minutes, or until the custard is set and the tops are lightly golden.
6. Serve: Let the tarts cool slightly before serving.

Chinese Egg Tarts are a perfect dessert for Chinese New Year, offering a sweet and light ending to the meal. The creamy, smooth custard contrasts beautifully with the crisp, buttery crust, creating a satisfying treat that everyone will enjoy. Sharing these egg tarts with loved ones is a wonderful way to wish for sweetness and new beginnings in the year to come

Note: More recipes are coming soon!