Food-filled family reunions and festive feasts are a staple of the Lunar \/ Chinese New Year celebrations, both in Aotearoa and abroad. Whether it\u2019s heading out to a restaurant or cooking at home, a meal with friends and family is an excellent way to celebrate prosperity and regeneration.<\/p>\n
\n Mitchell
\n Hageman speaks to Asian-Kiwi food influencers about how they celebrate the holiday, their go-to dishes, and how family fun and festive delights go hand-in-hand.\n <\/p>\n
Dumpling delights<\/p>\n
For 11 years now, Nic Chan (@Chan Can Eat) and her family have been using the Lunar New Year holiday not only to connect and spend time together, but also to engage in some healthy competition. From their shared love of dumplings and Yum Cha, the family eventually decided to get experimental and wildly creative when cooking the classic festive dish.<\/p>\n
\u201cMy dad\u2019s from Hong Kong, so we\u2019re half Chinese. We would always cook hundreds of dumplings to eat, and then it organically turned into a competition,\u201d she says.<\/p>\n
Traditionally, dumplings are a symbol of wishing good fortune for the rest of the year. During the competition, which this year will be held at Chan\u2019s sister\u2019s house with two kitchens, each team gets two entries. One is traditional, so the parameters are that it must be a type of dumpling you\u2019d be able to find at a Cantonese yum cha, and the other is a wildcard fusion creation.<\/p>\n
Past wildcard entries have blended cultures, cuisines and traditional flavours, with cinnamon bun, palusami (a traditional Fijian and Samoan dish with taro leaves and coconut cream), and even McDonald\u2019s-themed dumplings in the mix. This year, Chan is going all out with a mince and cheese bakery pie dumpling as her wildcard.<\/p>\n
\u201cIt\u2019s actually highly secretive,\u201d Chan says, explaining how each judge votes with a lucky gold coin that\u2019s placed in a box corresponding to the dumpling they like the most. There\u2019s also a viewer choice poll on social media.<\/p>\n
\u201cIt\u2019s a sought-after position to be a judge, but they\u2019re family friends. They\u2019re not even allowed to know who\u2019s voting or who\u2019s made what, so that the voting\u2019s totally anonymous. Well, as much as it can be.\u201d<\/p>\n
Competitors Nic Chan (left), Edwin Chan, Marley Borell and Amanda Chan-Borell represent three generations in their team \u2013 two daughters, father and grandson.<\/p>\n
With her family being half Chinese, Chan says the event \u2013 and to have it during the holiday \u2013 is a nice way to get together and remember that side of their culture, as well as their Kiwi side. <\/p>\n
\u201cIt\u2019s really cool to get everyone involved, and everyone loves it.\u201d<\/p>\n
Chan\u2019s previous entry, a pan-fried cheeseburger dumpling, was a cheeky mash-up of two of her favourite foods and was definitely a hot pick with the judges.<\/p>\n
\u201cI told my family that they\u2019d better bring their A-game this year. It tastes like your classic cheeseburger, but all wrapped up in a dumpling!\u201d<\/p>\n
Nic Chan\u2019s cheeseburger dumplings<\/p>\n
\u2022 1 packet large store-bought dumpling wrappers (check your local Asian supermarket for the bigger size)<\/p>\n
\u2022 250g beef mince (go for a fattier blend)<\/p>\n
\u2022 \u00bc cup very finely diced pickles<\/p>\n
\u2022 \u00bc cup very finely diced brown onion<\/p>\n
\u2022 1 Tbsp American mustard<\/p>\n
\u2022 \u00bd tsp freshly ground black pepper<\/p>\n
\u2022 \u00be cup Nacho cheese sauce<\/p>\n
\u2022 4 slices American-style cheese slices, finely chopped<\/p>\n
1. Finely dice onions and pickles (if you have one, put in a food processor for a finer dice)<\/p>\n
2. In a bowl, combine pork and beef mince. Add pickles, onion, mustard, ketchup, salt and pepper. Mix until just combined.<\/p>\n
3. Fold through cheese sauce and chopped cheese slices.<\/p>\n
4. Place filling into the centre of each wrapper. (Be careful not to overstuff as they\u2019ll burst while cooking). Lightly wet the edges of the wrapper with water, fold and seal firmly.<\/p>\n
5. Cook your way: steam for 8 to 10 minutes, pan-fry until golden on the base then add a splash of water and cover to finish, or deep-fry until crisp and cooked through.<\/p>\n
Tip: Dumplings are forgiving. If you love extra pickle or mustard in your cheeseburger, add a little more. Taste the (cooked) mixture as you go and adjust to suit.<\/p>\n
Serve with extra ketchup and mustard for dipping. A sprinkle of sesame seeds is optional.<\/p>\n
Makes approximately 30 dumplings.<\/p>\n
Cheeseburger dumplings with pickles on the side.<\/p>\n
Pristine pancakes<\/p>\n
Auckland foodie and content creator Jasmine Kim likes to keep things simple and delicious for her Lunar New Year food. She shared her fun, family-friendly kimchi pancakes recipe on social media.<\/p>\n
\u201cKimchi pancakes are a really easy recipe that a lot of Koreans and other cultures are now enjoying,\u201d she says.<\/p>\n
\u201cThey are commonly available at many Korean restaurants, and a lot of people are opening up, especially Kiwis, to kimchi as a popular ingredient.\u201d<\/p>\n
She admits there are dishes out there that are probably \u201ca bit more popular\u201d during the festive period, but she liked this particular dish because it was quite easy to make, and the recipe is well-known.<\/p>\n
Jasmine Kim and her family. Photo \/ Ses+Jen Captures<\/p>\n
\u201cI just thought it would be really nice for all my audiences who follow me to celebrate Lunar New Year with a really easy recipe with all the ingredients that could be found at the local supermarket, without having to find an Asian supermarket,\u201d she says.<\/p>\n
\u201cIt\u2019s also a sharing dish, so you can have it by yourself if you want to, but most of the time you would make several of the pancakes and just share among family members.\u201d<\/p>\n
Kim immigrated to New Zealand when she was 5. While Kiwi culture was a big part of her family growing up, she says they still celebrate the Lunar New Year in some way each year.<\/p>\n
\u201cIf we were living in Korea, it\u2019s the time when you\u2019d have a big feast with your wider family, and someone would host the gathering.<\/p>\n
\u201cHere, it\u2019s just my direct family in New Zealand, and even though we don\u2019t have a huge celebration, we still want to share a meal or two just because it\u2019s all about family, it\u2019s all about celebrating the new year, wishing each other health, fortune and wealth.\u201d<\/p>\n
Jasmine Kim with her easy-to-make kimchi pancakes.<\/p>\n
Jasmine Kim\u2019s kimchi pancakes<\/p>\n
\u2022 1 medium spring onion<\/p>\n
\u2022 1 1\/2 cups cabbage kimchi<\/p>\n
\u2022 1 cup all-purpose flour<\/p>\n
\u2022 1\/2 cup sparkling water (or cold water, as this makes the pancakes crispier) <\/p>\n
\u2022 1 tablespoon kimchi brine<\/p>\n
\u2022 1\/2 cup mixed frozen seafood <\/p>\n
\u2022 Cut the kimchi into bite-size pieces.<\/p>\n
\u2022 Make a batter by adding the cut-up spring onions, kimchi, all-purpose flour, sparkling water (or cold water), egg, kimchi brine, onions, frozen seafood and spring onions. <\/p>\n
\u2022 Mix everything to combine.<\/p>\n
\u2022 In a heated non-stick frying pan, portion the batter with a 1\/3-cup measuring cup, and cook each pancake until the edges are crispy and golden-brown, about 2 minutes per side. <\/p>\n
Celebratory Carp<\/p>\n
Every Chinese New Year, there is one non-negotiable dish for Vanessa Zhao\u2019s (@foodiestablenz) family: Braised Carp (also called A Dish of Abundance and Hope).<\/p>\n
\u201cIt is glossy, deep brown from soy sauce, gently sweet, aromatic with ginger and scallions, and always served whole. For my family, it is a symbol of hope, continuity, and the promise of a better year ahead,\u201d she says.<\/p>\n
\u201cCarp in particular carries deeper symbolism. In Chinese folklore, there is a story of a carp swimming upstream and leaping over the Dragon Gate, transforming into a dragon. The phrase \u201c\u9ca4\u9c7c\u8df3\u9f99\u95e8 (Carp leaping over the dragon gate) represents success, achievement, and upward mobility.\u201d<\/p>\n
When carp is served at New Year, Zhao says the family are wishing for advancement, breakthroughs, and transformation.<\/p>\n
\u201cGrowing up, I remember the fish being the centre dish on the table. My parents would be very particular about where the fish head and tail are facing when placed on the table. Usually, the head needs to face the oldest and most respected person of the family, and the tail faces the youngest person. It is always tradition for these two people to have a toast and drink together.\u201d<\/p>\n
Vanessa Zhao of @foodiestablenz.<\/p>\n
Serving a whole fish symbolises financial prosperity, surplus at the end of the year, and a complete and harmonious family. In many Northern Chinese households, the fish is intentionally not eaten entirely. Leaving some behind symbolises that surplus will carry into the next year.<\/p>\n
Zhao notes that in Chinese culture, food is a love language. Love is communicated through cooking, and respect is shown through abundance on the table.<\/p>\n
\u201cEach dish carries a wish: fish for surplus, dumplings for wealth, noodles for longevity, rice cakes for growth.<\/p>\n
\u201cWhen we gather around dishes like \u7ea2\u70e7\u9ca4\u9c7c (Braised Carp), we are sharing more than food. We are sharing wishes for prosperity, resilience and transformation, just like the carp leaping over the dragon gate.\u201d<\/p>\n
Zhao says her family doesn\u2019t have a specific family recipe for the dish and \u201cusually just wing it\u201d, but suggested looking online for a variety of different recipes.<\/p>\n
Chinese Braised Carp<\/p>\n
20 stalks\u00a0spring onion, cut into 3-inch pieces500 grams\u00a0carp, cleaned (or a fish fatty enough to sustain long cooking)4 Tbsp\u00a0cooking oil2 pieces\u00a0ginger\u00a0\u00bc tsp\u00a0salt\u00a02 Tbsp\u00a0rice wine\u00a0or Shaoxing cooking wine1 Tbsp\u00a0dark soy sauce\u00a0\u00bd tsp\u00a0salt\u00a01 tsp\u00a0white sugar1 cup\u00a0waterHeat 1 tablespoon of cooking oil in a wok. Stir fry spring onions for 2 minutes over high heat then transfer to a plate and set aside.Heat 3 tablespoons of oil in the wok. Add ginger. Carefully slip the fish into the wok and fry both sides until golden. Add cooking wine, dark soy sauce, water, salt and sugar. Bring to a boil, then lower flame and simmer for 5 minutes. Return the spring onions to the wok during the last minute of simmering.<\/p>\n
\u2013 Recipe courtesy of WildChina<\/p>\n
Braised Carp at the centre of Vanessa Zhao’s family banquet (A Dish of Abundance and Hope).<\/p>\n
Mitchell Hageman joined the Herald\u2019s entertainment and lifestyle team in 2024. He previously worked as a multimedia journalist for Hawke\u2019s Bay Today.<\/p>\n
More on international cuisine<\/p>\n
Looking at Auckland\u2019s diverse dining scene.<\/p>\n","protected":false},"excerpt":{"rendered":"Food-filled family reunions and festive feasts are a staple of the Lunar \/ Chinese New Year celebrations, both…\n","protected":false},"author":2,"featured_media":292957,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[30250,12889,3246,138,177,75031,32352,4444,6217,2544,162121,2109,162120,75618,162119,1445,33443,1345,302,49028,12125,9876,4521,117,111,139,162117,69,20586,65676,2539,22478,21501,87152,165,46232,162118,14905,102,379,72037],"class_list":{"0":"post-292956","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-business","8":"tag-abroad","9":"tag-aotearoa","10":"tag-both","11":"tag-business","12":"tag-celebrate","13":"tag-celebrations","14":"tag-chan","15":"tag-chinese","16":"tag-cooking","17":"tag-dishes","18":"tag-excellent","19":"tag-family","20":"tag-feasts","21":"tag-festive","22":"tag-foodfilled","23":"tag-friends","24":"tag-heading","25":"tag-home","26":"tag-its","27":"tag-jasmine","28":"tag-kim","29":"tag-lunar","30":"tag-meal","31":"tag-new","32":"tag-new-zealand","33":"tag-newzealand","34":"tag-nic","35":"tag-nz","36":"tag-prosperity","37":"tag-regeneration","38":"tag-restaurant","39":"tag-reunions","40":"tag-reveal","41":"tag-staple","42":"tag-their","43":"tag-ultimate","44":"tag-vanessa","45":"tag-whether","46":"tag-with","47":"tag-year","48":"tag-zhao"},"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/posts\/292956","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/comments?post=292956"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/posts\/292956\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/media\/292957"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/media?parent=292956"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/categories?post=292956"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/tags?post=292956"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}