Our Spring Festival celebration has gotten off to a fabulous start! We spent Friday with our dear friends dressing up in our Chinese silks and makings lots and lots of jiaozi! I mixed up chicken, turkey, and beef fillings. The turkey was definitely the favorite – it was mixed with Chinese cabbage and hen hao chi (literally meaning “very good eat”). If you are looking for some amazing jiaozi recipes, I highly recommend the cookbook, Asian Dumplings. You won’t be disappointed! We did attempt to make our own dumpling wrappers but I gotta say, it’s not my favorite thing. Sweetie was able to do something with the dough when she came home from school, but we ended up with wrappers that were a bit too thick. I think I’m sticking with the pre-made ones from the Asian market from now on, ha!
For dinner on Saturday night, I made my most favorite Chinese dish, Kung Pao Chicken. I had never made it before, but I am thrilled with how it turned out! I followed the recipe from RasaMalaysia exactly, except for adding thinly sliced carrots. Even Sweetie had only good things to say, she loved it! I also picked up a couple pork and salted egg-stuffed zong zi (a traditional dish served during Dragon Boat Festival, but available all year). Yum.