The Lunar New Year is a bright, glimmery celebration bursting with meaning, tradition, and (most importantly) irresistible food! This annual festivity gathers families around the table to honor the past, welcome new beginnings, and feast on dishes steeped in symbolism. Whether you’re a seasoned chef or a takeout enthusiast, this Lunar New Year foodie guide will inspire your menu. Discover Chinese Lunar New Year food traditions, mouthwatering dishes, recipes, and tips for creating the ultimate celebration. So, if you’ve been wondering what to eat on Lunar New Year, consider CookUnity Asian-inspired dishes to prepare you for the tastiest traditions of the season!
What Is the Lunar New Year and Why Is Food So Important?
Millions across Asia and beyond celebrate the Lunar New Year. It marks the beginning of the lunar calendar and is a time for family, reflection, and new beginnings. It’s also known as the Chinese New Year because of its deep roots in Chinese culture, but Vietnamese (Tet) and Korean (Seollal) also celebrate the occasion with their own unique traditions. It’s often referred to as the Spring Festival in China, as it symbolizes the end of winter and the arrival of spring.
The holiday lasts 15 - 16 days, beginning with the first new moon of the lunar calendar and ending with the Lantern Festival on the full moon. Dates for this epic celebration vary yearly, but the time to commence merrymaking typically falls between January 21 and February 20.
The highlight of the festivities is, of course, the food! Every dish served during the Lunar New Year carries deep symbolism. From dumplings that promise wealth to noodles that stretch your lifespan (yes, you’ll want the longest noodles you can find) or oranges for prosperity, the menu is as important as the festivities themselves. It’s a celebration where food is nourishing, and it’s also a connection to heritage, hope, and abundance. Let’s dive into a foodie guide that will inspire your Lunar New Year menu!
Appetizers to Kick Off the Lunar New Year Right
Launch into your Lunar New Year feast with these symbolic and scrumptious starters:
Lucky Dumplings Recipe

Resembling gold ingots, dumplings symbolize wealth, and they’re certain to represent happy bellies around your party table.
Ingredients (Makes about 40 dumplings):
For the filling:
- 1 lb (450g) ground pork (or ground chicken/shrimp)
- 1 cup finely chopped Napa cabbage
- 2 green onions, finely chopped
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon white pepper (optional)
For the wrappers:
- 40 round dumpling wrappers (store-bought or homemade)
- For cooking:
- 2 tablespoons vegetable oil (for pan-frying)
- 1/4 cup water (for steaming in the pan)
For dipping sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili oil (optional)
- 1/2 teaspoon sesame seeds
Steps to Prepare Lucky Dumplings:
- Prepare the Filling. Combine the ground pork, chopped Napa cabbage, green onions, ginger, garlic, soy sauce, sesame oil, cornstarch, and white pepper in a large mixing bowl. Mix thoroughly until the ingredients are well combined and slightly sticky.
- **Fill the Dumplings.**Lay a dumpling wrapper flat on a clean surface or your palm. Place about one teaspoon of filling in the center of the wrapper. Moisten the edge of the wrapper with a small amount of water using your fingertip. Fold the wrapper in half to create a half-moon shape, pressing the edges firmly to seal. For a decorative finish, pleat the edges as you press them together. Repeat with the remaining wrappers and filling.
- Cook the Dumplings (Pan-Fried Version). Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Arrange the dumplings in the skillet in a single layer, flat side down. Cook for 2-3 minutes until the bottoms are golden brown. Add 1/4 cup water to the skillet and immediately cover with a lid. Let the dumplings steam for 5-6 minutes or until the filling is cooked through and the water has evaporated. Remove the lid and let the bottoms crisp up again for 1-2 minutes.
- Cook the Dumplings (Boiled Version). Bring a large pot of water to a boil. Drop the dumplings into the boiling water in batches, stirring gently to prevent sticking. Cook for 5-6 minutes or until the dumplings float to the top. Remove with a slotted spoon and serve hot.
- Make the Dipping Sauce. Whisk together soy sauce, rice vinegar, chili oil, and sesame seeds in a small bowl. Adjust to taste.
- Serve and Enjoy. Arrange the dumplings on a plate and serve alongside the dipping sauce. Enjoy your symbolic bites of wealth and fortune!
Spring Rolls Recipe

Cooked to glistening perfection, these spring rolls look like gold bars. Ergo, they symbolize wealth and prosperity.
Ingredients (Makes about 12 spring rolls):
For the filling:
- 2 cups shredded carrots
- 1 cup shredded cabbage (green or Napa cabbage)
- 1/2 cup bean sprouts
- 1/2 cup cooked shrimp, finely chopped (optional, or substitute with tofu)
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon white pepper (optional)
For the wrappers:
- 12 spring roll wrappers (available in most Asian markets, or use rice paper for fresh rolls)
For sealing:
- 1 tablespoon cornstarch mixed with 2 tablespoons water (to create a paste)
For frying:
- Vegetable oil for deep frying
For dipping sauce:
- 3 tablespoons sweet chili sauce (store-bought or homemade)
- 1 teaspoon soy sauce
Steps to Prepare Spring Rolls:
- Prepare the Filling. Heat a skillet or wok over medium heat and add a small amount of vegetable oil. Sauté garlic and ginger until fragrant, about 30 seconds. Add the shredded carrots, cabbage, and bean sprouts. Stir-fry for 2-3 minutes until slightly softened. Add the cooked shrimp (or tofu), green onions, soy sauce, sesame oil, and white pepper. Stir to combine and cook for another minute. Remove from heat and let the mixture cool completely before assembling.
- Fill the Spring Rolls. Lay a spring roll wrapper flat on a clean surface, with one corner pointing toward you (like a diamond shape). Place 2 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling, then fold in the two side corners to enclose the filling. Roll tightly toward the top corner, sealing the edge with the cornstarch paste to keep it closed. Repeat with the remaining wrappers and filling.
- Fry the Spring Rolls. Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C). Fry the spring rolls in batches, turning occasionally until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Prepare the Dipping Sauce. Mix the sweet chili sauce with soy sauce in a small bowl for a tangy, slightly spicy dip.
- Serve and Enjoy. Arrange the spring rolls on a platter and serve hot with the dipping sauce on the side.
Scallion Pancakes Recipe

The circular shape of these delightful pancakes symbolizes family unity - a perfect addition to your Chinese Lunar New Year food line-up.
Ingredients (Makes 4 pancakes):
For the dough:
- 2 cups all-purpose flour
- 3/4 cup hot water
- 1 teaspoon salt
For assembly:
- 1/3 cup sesame oil (or vegetable oil)
- 1 cup finely chopped scallions (green onions)
- 1 teaspoon salt
For frying:
- 2-3 tablespoons vegetable oil
Optional dipping sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes or chili oil (optional)
Steps to Prepare Scallion Pancakes:
- Make the Dough. In a large mixing bowl, combine the flour and salt. Gradually add the hot water while stirring with a wooden spoon or chopsticks until the dough starts to come together. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
- Divide the Dough. After resting, divide the dough into four equal portions. Roll each portion into a ball.
- Roll and Assemble the Pancakes. Roll out one dough ball into a thin circle (about 8 inches in diameter). Brush a thin layer of sesame oil over the surface. Sprinkle a quarter of the chopped scallions evenly over the dough, along with a small pinch of salt. Roll the dough into a tight log, then coil the log into a spiral (like a snail shell). Flatten the spiral with your palm and roll it out again into a 7-8 inch circle. Repeat with the remaining dough portions.
- Cook the Pancakes. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Place one pancake in the skillet and cook for 2-3 minutes on each side or until golden brown and crispy. Add more oil as needed for each pancake. Transfer to a plate lined with paper towels to absorb excess oil.
- Make the Dipping Sauce (Optional). Mix soy sauce, rice vinegar, sesame oil, and chili flakes or chili oil in a small bowl.
- Serve and Enjoy. Slice the scallion pancakes into wedges and serve hot with the dipping sauce on the side.
Lunar New Year Main Dish Ideas
If you’re wondering about main dishes and what to eat on Lunar New Year, your feast is assured to be complete with these classic main dishes.
Whole Steamed Fish Recipe

Fish represents abundance in Asian culture, and as a Lunar New Year party food, this whole steamed fish will make your party-goers feel satiated and happily content.
Ingredients (Serves 4):
- 1 whole white fish (e.g., sea bass, snapper, or tilapia), about 1.5 to 2 lbs, cleaned and scaled
- 1 tablespoon salt
- 2 inches fresh ginger, thinly sliced into matchsticks
- 2 green onions, thinly sliced (separate white and green parts)
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine (Chinese cooking wine) or dry sherry
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- Fresh cilantro leaves for garnish (optional)
Steps to Prepare Whole Steamed Fish:
- Prepare the Fish. Rinse the fish under cold water and pat dry with paper towels. Score both sides of the fish with 2-3 diagonal cuts to help the flavors penetrate. Rub the fish inside and out with salt, then set it aside for 10-15 minutes.
- Prepare the Steaming Setup. Use a wok or large steaming pot with a lid. Fill with about 2-3 inches of water and bring to a boil.
- Flavor the Fish. Place the fish on a heatproof plate that fits inside your steamer. Stuff the cavity of the fish with half of the ginger and white parts of the green onions. Spread the remaining ginger and green onion whites over the top of the fish.
- Steam the Fish. Place the plate with the fish onto the steaming rack. Cover with a lid and steam over medium-high heat for 8-10 minutes, depending on the size of the fish. The fish is done when the flesh is opaque and flakes easily with a fork.
- Prepare the Sauce. Mix the soy sauce, Shaoxing wine, and sugar in a small bowl until the sugar dissolves.
Heat the sesame oil and vegetable oil in a small pan until hot.
- Finish the Dish. Remove the fish from the steamer and carefully drain any excess liquid from the plate.
Drizzle the soy sauce mixture over the fish. Heat the sesame and vegetable oils in a small pan until hot, then pour the sizzling oil over the fish to enhance its flavor. Garnish with the green parts of the green onions and fresh cilantro leaves, if desired.
- Serve and Enjoy. Serve the fish immediately with steamed rice and other Lunar New Year dishes.
Longevity Noodles Recipe

Because their uncut length represents a long life - longer is better! No matter what length, when you add this to your Lunar New Year food plans, your guests will make them disappear.
Ingredients (Serves 4):
- 12 oz (340g) fresh long noodles (e.g., lo mein, egg noodles, or soba noodles)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, julienned
- 1 cup shiitake mushrooms, sliced
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 2 cups bok choy, chopped
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce (or vegetarian oyster sauce)
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper (optional)
- 2 green onions, chopped for garnish
- Sesame seeds for garnish (optional)
Steps to Prepare Longevity Noodles:
- Cook the Noodles. Bring a large pot of water to a boil and cook the noodles according to package instructions. Drain and rinse with cold water to stop cooking. Toss with a teaspoon of vegetable oil to prevent sticking and set aside.
- Prepare the Sauce. Mix the soy sauce, oyster sauce, sesame oil, and white pepper in a small bowl. Set aside.
- Stir-Fry the Vegetables. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and ginger, stir-frying for about 30 seconds until fragrant. Add the shiitake mushrooms and cook for 2 minutes. Add the carrot, bell pepper, and bok choy, stir-frying for another 2-3 minutes until the vegetables are tender but still crisp.
- Combine the Noodles. Add the cooked noodles to the wok with the vegetables. Pour the sauce mixture over the noodles and toss everything together using tongs or chopsticks. Stir-fry for 2-3 minutes until the noodles are evenly coated and heated.
- Serve and Garnish. Transfer the noodles to a serving platter. Garnish with green onions and sesame seeds for a pop of color and flavor.
Peking Duck Recipe

The duck represents fidelity and harmony in the Lunar New Year lucky food lexicon, so pass a wing and dig in!
Ingredients (Serves 4-6):
- 1 whole duck (4-5 lbs), cleaned and patted dry
- 2 tablespoons Chinese five-spice powder
- 1 tablespoon salt
- 3 tablespoons honey
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for glaze)
For serving:
- 12 Mandarin pancakes or steamed buns (store-bought or homemade)
- 1/2 cup hoisin sauce
- 1 bunch green onions, julienned
- 1 cucumber, julienned
Steps to Prepare Peking Duck:
- Prepare the Duck. Trim any excess fat from the duck and remove the giblets. Rinse the duck thoroughly and pat it completely dry with paper towels. Rub the duck inside and out with Chinese five-spice powder and salt.
- Dry the Skin. Place the duck on a rack over a tray and refrigerate uncovered for at least 12 hours or overnight. This helps dry out the skin for a crispier finish.
- Prepare the Glaze. Combine honey, rice vinegar, soy sauce, and cornstarch mixture in a small saucepan.
Heat over medium heat, stirring, until the glaze thickens slightly. Remove from heat and let cool.
- Preheat the Oven. Preheat your oven to 375°F (190°C). Place a wire rack over a roasting pan filled with about 1 inch of water to catch drippings and prevent smoking.
- Roast the Duck. Brush the duck with a thin layer of the glaze, coat it evenly. Place the duck breast-side up on the rack and roast for 1 hour. After 1 hour, turn the duck over, brush with more glaze, and roast for another 45 minutes. For the final 15 minutes, turn the duck breast-side up again, apply a final layer of glaze, and roast until the skin is deep golden and crispy. The internal temperature should reach 165°F (74°C) in the thickest part of the duck.
- Rest and Carve. Remove the duck from the oven and let it rest for 10 minutes. Use a sharp knife to carve the duck into thin slices.
- Prepare the Pancakes. If using store-bought Mandarin pancakes, steam them until warm and soft. For buns, heat according to package instructions.
- Assemble and Serve. Spread a thin layer of hoisin sauce on a pancake or bun. Add a few slices of duck, green onions, and cucumber. Fold or roll and enjoy!
Pro Tips for Perfect Peking Duck:
- For authentic crispy skin, inflate the duck skin with a bicycle pump or use your hands to separate the skin from the meat before drying.
- Serve the duck alongside traditional sides like pickled vegetables or rice.
Sumptuous Sides to Complement Your Chinese New Year
These flavorful side dishes never take a back seat! Mouth-watering and sensationally edible, we had to include these favorites in this Lunar New Year foodie guide.
Stir-Fried Bok Choy Recipe

The bright green color of bok choy symbolizes wealth in terms of Lunar New Year foods, and you’ll feel blessed many times when savoring this delightful dish.
Ingredients (Serves 4):
- 1 lb (450g) fresh baby bok choy, halved lengthwise (or regular bok choy, chopped into large pieces)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced or julienned
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or vegetarian oyster sauce)
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper (optional)
- 1/4 cup water or chicken/vegetable broth
Steps to Prepare Stir-Fried Bok Choy:
- Prepare the Bok Choy. Rinse the bok choy thoroughly under cold water to remove dirt, especially near the base. Drain well.
- Heat the Oil. Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Cook the Aromatics. Add the minced garlic and ginger to the hot oil. Stir-fry for about 30 seconds until fragrant but not browned.
- Add the Bok Choy. Add the bok choy to the skillet, starting with the thicker white stems. Stir-fry for 1-2 minutes until slightly softened.
- Season and Steam. Pour in the soy sauce, oyster sauce, and white pepper (if using), tossing the bok choy to coat evenly. Add the water or broth, cover the skillet with a lid, and let steam for 2-3 minutes until the bok choy is tender and bright green.
- Finish with Sesame Oil. Remove the lid and stir in the sesame oil. Toss to combine and cook for an additional 30 seconds.
- Serve and Enjoy. Transfer the bok choy to a serving plate and serve hot as a side dish or over steamed rice.
Sticky Rice with Chinese Sausage Recipe

Sticky rice symbolizes family closeness, and you’ll feel your family’s love in full force when you add this to your cache of Lunar New Year food dishes.
Ingredients (Serves 4-6):
- 2 cups glutinous rice (sticky rice), soaked in water for at least 4 hours or overnight
- 3 Chinese sausages (lap cheong), sliced into thin rounds
- 1/2 cup dried shiitake mushrooms, soaked in warm water until soft, then sliced
- 1/4 cup dried shrimp, soaked in warm water for 15 minutes, drained
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or vegetarian oyster sauce)
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper (optional)
- 1/2 cup chicken stock or water
- 3 green onions, chopped (for garnish)
Steps to Prepare Sticky Rice with Chinese Sausage:
- Prepare the Rice. Drain the soaked glutinous rice and set it aside.
- Cook the Sausage and Aromatics. Heat a large skillet or wok over medium heat and add the sliced Chinese sausage. Cook until the sausage renders some fat and becomes slightly crispy, about 3-4 minutes. Remove the sausage and set aside. In the same skillet, sauté the minced garlic until fragrant, about 30 seconds. Add the dried shrimp and shiitake mushrooms, stir-frying for another 2 minutes.
- Add the Rice. Add the drained sticky rice to the skillet with the shrimp and mushrooms. Stir to combine and coat the rice in the mixture.
- Season the Rice. Mix together the soy sauce, oyster sauce, sesame oil, and white pepper in a small bowl. Pour the mixture over the rice and stir to combine.
- Steam the Rice. Transfer the rice mixture to a heatproof bowl or plate that fits into your steamer. Add the cooked Chinese sausage on top. Pour 1/2 cup chicken stock or water evenly over the rice. Place the bowl in a steamer and steam over medium-high heat for 30-40 minutes, or until the rice is fully cooked and tender. Stir halfway through for even cooking.
- Serve and Garnish. Remove from the steamer and fluff the rice with a fork. Garnish with chopped green onions and serve hot.
Pro Tips for Mind-Blowing Sticky Rice:
- If you don’t have a steamer, use a large pot with a lid and a makeshift steaming rack (like a heatproof plate or wire rack).
- Add a splash of Shaoxing wine for an extra layer of flavor.
Pickled Vegetables

A refreshing balance to rich dishes, this traditional Lunar New Year food recipe is the “chef’s kiss” to any festivity.
Ingredients (Serves 4-6):
- 2 cups carrots, julienned or thinly sliced
- 2 cups daikon radish, julienned or thinly sliced
- 1 cucumber, thinly sliced (optional)
- 1 red bell pepper, julienned (optional)
- 1/4 cup salt (for initial vegetable preparation)
For the pickling liquid:
- 1 cup rice vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
Steps to Prepare Pickled Vegetables:
- Prepare the Vegetables. Place the carrots, daikon radish, cucumber, and red bell pepper (if using) in a large bowl. Sprinkle with 1/4 cup salt and toss to coat. Let the vegetables sit for 20-30 minutes to absorb excess moisture. Rinse the vegetables thoroughly under cold water to remove the salt, then drain and pat dry with paper towels.
- Make the Pickling Liquid. Combine rice vinegar, water, sugar, and 1 tablespoon salt in a small saucepan.
Heat over medium heat, stirring until the sugar and salt dissolve fully. Remove from heat and let cool to room temperature.
- Pickle the Vegetables. Place the prepared vegetables in a clean glass jar or airtight container.
Pour the cooled pickling liquid over the vegetables, ensuring they are fully submerged. Seal the jar or container and refrigerate for at least 2 hours before serving for quick pickles or overnight for more intense flavor.
- Serve and Enjoy. Serve the pickled vegetables as a crisp, tangy side dish or a palate cleanser alongside richer dishes.
Pro Tips for Pristine Pickled Veggies:
- These pickles will keep in the refrigerator for up to 2 weeks.
- Add sliced fresh chili peppers, garlic, or ginger to the pickling liquid for an extra layer of flavor.
Chinese New Year Desserts for Sublimely Sweet Endings
No Lunar New Year food celebration is complete without sweet treats to symbolize joy, harmony, and a prosperous year ahead - these four desserts will add the perfect finishing touch to your festive feast!
Nian Gao (Sweet Rice Cake) Recipe

These sweet rice cakes symbolize a rise in fortune. You and your party-goers will surely feel fortunate to sample these sweet sensations.
Ingredients (Makes one 8-inch cake):
- 2 cups glutinous rice flour
- 1 cup brown sugar (or Chinese brown sugar blocks)
- 1 cup water
- 1/4 cup coconut milk (optional, for added flavor)
- 1/2 teaspoon vanilla extract (optional)
- Cooking oil (to grease the pan)
- Red dates, dried fruit, or sesame seeds (optional, for garnish)
Steps to Prepare Nian Gao:
- Prepare the Steamer. Set up a steamer with enough water to steam for 45-60 minutes. Line an 8-inch round or square pan with parchment paper and lightly grease with cooking oil.
- Dissolve the Sugar. In a small saucepan, combine the brown sugar and water. Heat over medium heat, stirring until the sugar is fully dissolved. Remove from heat and let cool to room temperature.
- Make the Batter. In a large mixing bowl, sift the glutinous rice flour. Gradually pour in the cooled sugar water while stirring to avoid lumps. Add the coconut milk and vanilla extract (if using) for extra flavor. Mix until the batter is smooth and thick.
4.** Pour the Batter into the Pan.** Pour the batter into the prepared pan, spreading it evenly. Tap the pan gently on the counter to release any air bubbles. Garnish with red dates, dried fruit, or sesame seeds if desired.
- Steam the Nian Gao. Place the pan in the steamer and cover with a lid. Steam over medium heat for 45-60 minutes, or until the cake is firm and set. You can test for doneness by inserting a toothpick—it should come out clean. Check the water level in the steamer occasionally and add boiling water as needed to prevent it from running dry.
- Cool and Serve. Remove the Nian Gao from the steamer and let it cool completely. Once cool, remove it from the pan and slice into pieces. Serve as is, or pan-fry slices in a little oil until crispy on the outside for a delightful texture contrast.
Pro Tips for Outstanding Nian Gao:
- Nian Gao can be made several days in advance; its flavor deepens as it rests. Store in the refrigerator and warm before serving.
- For a different twist, add a layer of red bean paste between the batter for a sweet surprise.
Jian Dui (Sweet Sesame Balls) Recipe

Golden, light, and yummy - it’s no wonder their golden color symbolizes wealth because this Lunar New Year food will make you feel rich in culinary goodness.
Ingredients (Makes about 12 sesame balls):
For the dough:
- 1 cup glutinous rice flour
- 1/4 cup sugar
- 1/4 cup hot water
- 1/4 cup cold water
For the filling:
- 1/2 cup red bean paste (store-bought or homemade)
For coating and frying:
- 1/2 cup sesame seeds
- Vegetable oil (for deep frying)
Steps to Prepare Jian Dui:
- Prepare the Dough. In a mixing bowl, combine the glutinous rice flour and sugar.
Add the hot water and mix to form a crumbly mixture. Gradually add the cold water, kneading the dough until it’s smooth and pliable. Cover with a damp cloth and set aside for 10 minutes.
- Prepare the Filling. Divide the red bean paste into 12 small portions and roll them into balls for the filling.
- Assemble the Sesame Balls. Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten it into a disc. Place a red bean paste ball in the center of the disc, wrap the dough around it, and pinch to seal. Roll gently between your palms to form a smooth ball. Repeat with the remaining dough and filling.
- Coat with Sesame Seeds. Place the sesame seeds in a shallow dish. Lightly dampen the surface of each ball with water, then roll it in the sesame seeds to coat evenly. Press gently to ensure the seeds stick well.
- Fry the Sesame Balls. Heat vegetable oil in a deep pot or wok to 320–340°F (160–170°C). To test, drop a small piece of dough into the oil—it should sizzle gently. Fry the sesame balls in batches, carefully not to overcrowd the pot. Stir gently to ensure even frying and prevent sticking. Fry for 5-7 minutes or until the sesame balls are golden brown and puffed up. Adjust the heat as needed to maintain the oil temperature.
- Drain and Serve. Remove the sesame balls with a slotted spoon and drain on paper towels. Allow to cool slightly before serving.
Pro Tips for Unforgettable Jian Dui:
- Be patient when frying—the lower oil temperature ensures the dough cooks through while the sesame balls achieve their signature puffiness.
- Try other fillings like lotus seed paste, black sesame paste, or peanut butter for variety.
Tips for Simplifying Your Lunar New Year Celebration
Lunar New Year is a time for joy, not stress - so why not make your celebration easier while keeping it meaningful? Start by planning a menu with a mix of homemade dishes and pre-prepared options to save time. Prep as much as you can in advance, like marinating proteins or chopping vegetables the night before. Delegate tasks—assign family members to bring sides, desserts, or drinks. Invest in festive, disposable tableware to reduce cleanup without losing the celebratory vibe.
And don’t forget the ultimate hack: catering! Services like CookUnity offer chef-prepared Chinese Lunar New Year dishes that honor tradition while letting you focus on what truly matters—sharing laughter and prosperity with loved ones.
Have Your Lunar New Year Catered by Award-Winning Chefs
Take the stress out of your Chinese New Year celebration by letting CookUnity’s top chefs bring tradition and flavor right to your doorstep. With a wide range of expertly crafted dishes, you can savor authentic Lunar New Year meals without spending hours in the kitchen. Here are some standout options available on CookUnity.com to delight your guests:
Asian Dinners
Traditional Chinese Dishes
Vegan Chinese Dishes
Popular Asian Foods
Make Your Lunar New Year Food Shine!
With such a diverse menu, CookUnity ensures you’ll have the perfect dishes to satisfy every palate while honoring the Lunar New Year’s food traditions. Make this year’s celebration as flavorful as it is stress-free!
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