Chinese New Year food ideas: Four recipes to celebrate

Chinese New Year is here – so it’s time to get celebrating.

Today marks the start of the new lunar year – an event that’s celebrated in China, East Asia and across the world.

During the festival, homes are decked out in red paper lanterns and families gather to share lots of incredible food.

So if you’re looking for some recipe inspiration for the two-week celebration (which ends on 15 February in 2022) – we’ve got you covered.

Dumplings, fish and spring rolls are some of the most common things eaten during the period – with some thought to be good luck.

So we’ve rounded up some delicious recipes – with something for everyone.

Braised egg dumplings in chilli broth recipe

This recipe has been provided by Jeremy Pang.


  • 4 eggs
  • 2 pak choi stems, cut lengthways in quarters
  • 3 tsp corn flour paste (2 tsp corn flour and 2 tsp water mixed well)
  • ½ tsp sesame oil 
  • ¼ tsp salt


  • 200g chives, finely chopped
  • 100g watercress, finely chopped
  • 100g leek, finely chopped
  • 100g firm fresh tofu, finely chopped
  • 1 clove garlic, finely chopped
  • 1 spring onion, finely chopped
  • 1 tsp sesame oil 
  • 1/2 tsp sugar
  • ¼ tsp salt
  • ¼ tsp pinch black pepper


  • 300ml vegetable stock 
  • 1 1/2 tbsp sweet soy sauce
  • 1 tbsp Lee Kum Kee mushroom vegetarian stir-fry sauce


Wonton braised noodles recipe

The below recipe is from Jeremy Pang.


  • 200g fresh wonton noodles
  • 25 fresh wonton pastries

For the topping (optional):

  • 2 tsp tobiko/ salmon roe

For the stock:

  • 400ml chicken stock
  • 1 tbsp oyster sauce
  • ½ tbsp premium light soy sauce

For the filling:

  • 300g raw prawns, peeled and de-veined (finely chop half of the prawns and roughly chopped the rest in bigger chunks)
  • 1 spring onion, finely chopped 
  • ½ thumb sized piece of ginger, finely chopped
  • Small handful coriander
  • Handful fresh shiitake mushrooms, finely chopped

For the marinade:

  • 1 tsp oyster sauce
  • ½ tsp sesame oil
  • ¼ tsp salt
  • 1 tsp sugar
  • ½ tbsp cornflour


  • Spring onion, finely sliced in ring
  • 2 tbsp Chiu Chow chilli oil (for dipping)


Tips for folding wontons with filling:

  • Place the pastry diagonal to you and add 1 tsp filling into the centre. 
  • Dip your fingertip lightly into a bowl of water and run the tip around the edges of the pastry. 
  • Overlap the edges to form a triangle and then pick the pasty up and gather the sides together to form a fan-like, money bag shape.
  • Repeat until all the pastry or filling has been used.

Sichuan chilli chicken recipe

The below recipe is from Bart.


  • 450g chicken breast or thigh
  • 1 tbsp dark soy sauce
  • 1 tbsp Shaoxing rice wine
  • 1/4 tsp white pepper
  • Pinch of salt
  • 3 tbsp cornflour
  • 3 tbsp vegetable oil
  • 2 tsp Sichuan pepper
  • 2 tsp ginger paste
  • 1 tsp garlic paste
  • 1 cup birdseye chillies
  • 1/2 tsp sugar
  • 4 spring onions (chopped)
  • Fresh coriander (to garnish)
  • Sesame seeds (toasted to garnish)


1. Start by slicing open the dried chillies and removing the seeds, then place in a bowl of water to soak.

2. To make the marinade, add the soy, rice wine, pepper and salt to a bowl. Cut the chicken into small, bite-size cubes and place into the marinade for 10 minutes.

3. In a dry pan or wok, toast one teaspoon of the Sichuan peppercorns until fragrant, then grind in a pestle and mortar. Next, add the oil to the wok or deep pan and place over a high heat. Heat the oil until bubbling, then add the chicken with its marinade, allowing it to turn golden brown on each side before turning. Remove from the pan and set aside.

4. Clean the wok or pan, then over a gentle heat, add a little oil to fry the chillies for 1-2 minutes, until dark red. Add the remaining teaspoon of whole Sichuan peppercorns, and fry for a further minute.

5. Next add the ginger, garlic and white of the spring onions, and stir fry for a minute to soften. Return the chicken to the pan, together with the sugar, salt, Shaoxing wine, ground Sichuan peppercorns, spring onion greens and sesame seeds. Stir fry for a final minute to heat the chicken through.

6. Serve with fine noodles or rice, garnished with toasted sesame seeds and a sprinkle of coriander.

Pork bao buns recipe

The below recipe has been provided by Bart.


  • 350g pork chop (diced into bite-sized cubes)
  • 100ml full fat milk
  • 1tbsp oil
  • 35g red cabbage (finely shredded)
  • 25g carrot (finely shredded)
  • 35g white cabbage (finely shredded)
  • Handful of fresh coriander
  • Sesame seeds (toasted)

Bao bun mix

  • 175g plain flour
  • 1 tsp caster sugar
  • 1g fast action dried yeast
  • 15ml milk
  • 1 tsp sunflower oil
  • 1 tsp rice vinegar
  • 1 tsp baking powder
  • A pinch of salt

BBQ sauce:

  • Half a small onion (finely diced)
  • 3 tbsp dark muscovado sugar
  • 5 tbsp light soy sauce
  • 1 tbsp cider vinegar
  • 2 tbsp garlic paste
  • 2 tbsp giner paste
  • 1 tsp Chinese 5 spice
  • 1 tbsp rice vinegar
  • 3 tbsp water
  • 2.5 tbsp white granulated sugar
  • Pinch of ground black pepper
  • 1 tsp cornflour
  • 1 tsp white miso paste
  • Pinch of salt
  • 1 tsp cinnamon

Pickling sauce:

  • Pinch of chilli flakes
  • 1/2 tbsp rice vinegar
  • 1 tbsp cider vinegar
  • 3 tbsp water
  • Pinch of salt
  • 2 tbsp white granulated sugar
  • Dash of rapeseed oil


1. Start by making the bao buns. In a large bowl, mix the flour, caster sugar and pinch of salt. Dissolve the yeast with a pinch of sugar in 1 tsp of warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 70ml water and mix into a dough.

2. On a lightly floured work surface, tip out the dough and knead for 10-15 mins until smooth. Place into a lightly oiled bowl and cover with a damp tea towel. Leave to rise for 2 hrs, or until doubled in size.

3. While waiting for the dough to rise, make the BBQ sauce. In a small bowl, whisk together the water and cornflour and set to one side. In a large heavy pan, sauté the onion for 5-10 minutes, until soft and translucent. Add all the remaining ingredients to a pan with the onion and bring to the boil over a medium heat. Once boiling, add the cornflour slurry and cook for a further 6-8 minutes, until thick enough to coat the back of a spoon. Remove from the heat and allow to cool.

4. Next make the pickling sauce. Place the vinegars, water and sugar in a pan and bring to the boil, cooking until the sugar dissolves. Add the remaining ingredients and then remove from the heat and leave to cool.

5. To prepare the pork, chop into bite-sized cubes and mix gently with the BBQ sauce. Allow to marinate for 30 minutes. In a separate bowl, mix the shredded red, white cabbage, carrot, and coriander in a bowl with cooled pickling sauce.

6. Once the dough has doubled in size, punch dough gently and knead for 1 minute. Divide dough into 6 equal pieces forming a ball shape. Roll each dough ball into a flat oval shape, brush some oil on the inside and fold over created a folded sandwich. Place on some parchment paper and place in a steamer basket leaving a few cm between the buns. Cover and let rise for another 10 minutes.

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