Celebrate the New Year with a delicious twist—healthy Chinese recipes that honor tradition while supporting your wellness goals. From boiled dumplings bursting with fresh flavor to lighter takes on classic stir-fries, these dishes bring balance, taste, and festive flair to your table. Local chef Yaping Zhang shares some of her favorite recipes for nourishing meals that symbolize unity, happiness, and good fortune.
New Year Dumplings
Ingredients
5 cups all-purpose flour
1 ½ cup water (room temperature)
1 pound ground beef or pork
2 carrots, shredded
3 green onions, chopped
1 quarter ginger, finely chopped
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon olive oil
4 pinches of salt
Instructions
- Put the flour into a large bowl and slowly add the water, mixing as you go.
- Once it is mixed, dust your hands with flour and knead until dough is formed. Continue kneading on a counter until it becomes smooth (about 10 minutes).
- Place into a clean bowl, cover with a damp cloth and a lid, and let rest.
- To prepare the dumplings, remove the dough from the bowl and knead for an additional three to five minutes until it is firm again. Let rest for at least 30 minutes as you prepare the filling.
- Make the filling by browning the beef or pork in a large skillet with the carrots, green onions, and ginger. Season with the soy sauce, sesame oil, and salt.
- Once the dough is ready, separate small pieces and use a rolling pin to make the dumpling skins, about two inches in diameter.
- Put a spoonful of the meat and vegetable mixture into the center and fold the dumpling around it. Pinch the edges together firmly.
- Bring a large pot of water to a gentle boil, and place dumplings into the water, ensuring they do not get crowded. Stir continuously to keep the dumplings from sticking. Let cook for 15 minutes.
- Remove the cooked dumplings from the water, garnish, and serve. If you want to brown them, wait for them to cool before pan-frying.
Smashed Cucumber Salad
Ingredients
3 cucumbers, peeled and cut into small pieces
2 teaspoons vinegar
2 teaspoons granulated sugar
2 teaspoons soy sauce
1 teaspoon chili oil
2 pinches salt
3 cloves garlic
3 dried red peppers (Mexican or Thai)
2 green onions
1 tablespoon olive oil
Directions
- Put the peeled and cut cucumber into a serving bowl.
- Combine the vinegar, sugar, soy sauce, chili oil, and salt and toss them with the cucumber, ensuring that the cucumber is evenly coated.
- Heat olive oil in a small pan and lightly saute the garlic, green onions, and red pepper.
- Drizzle the garlic, onions, and red pepper over the cucumber salad and serve.
Steamed Broccoli
Ingredients
1 head broccoli, cut into small pieces
2 pinches salt
1 dash sesame oil
½ pot water
Directions
- Bring the water to a boil, and add the broccoli. Cook for only two to three minutes.
- Remove the broccoli and place it into a bowl.
- Season with salt and sesame oil.
Rainbow Bell Pepper Stir Fry Steak
Ingredients
32 ounces rib eye steak
3 bell peppers, each a different color
10 clove garlic
1 onion
1 tablespoon olive oil
2 tablespoons soy sauce
3 tablespoons granulated sugar
1 tablespoon cornstarch
3 pinches salt
1 cup water
Directions
- Prepare the steak by cutting it into approximately 1-inch cubes. Remove the seeds and chop the bell peppers. Slice the garlic.
- To make the sauce, combine the soy sauce, sugar, salt, water, and cornstarch in a small bowl and whisk thoroughly.
- Heat the oil in a wok or frying pan for a few minutes until it’s approximately 300º. Add sliced garlic and let cook for 30 seconds before adding in the steak. Let the steak cook for about three minutes, stirring constantly.
- Add the bell peppers and onion and cook for another two minutes.
- Finally, add the sauce to the stir fry and cook for two minutes.
Yaping Zhang | @yapingzhangts
Yaping grew up in a small village near Pingyao, China, home to 2,800 years of history and tradition. She got her love of cooking from her grandmother and has added skills and recipes over the years. Today, Yaping shares her knowledge of Asian cuisine with the Culinary Institute of America in San Antonio and serves as a docent at the San Antonio Museum of Art.