Chinese New Year Lucky Candy Box

It's Chinese New Year's eve tonight and at midnight we will usher in the Year of the Dragon.  Besides the usual feasts, lucky couplets and signs I have put together a traditional candy box.  Each little tray in the box contains candy and sweetmeats --  symbolic of luck, prosperity, good health and progeny.  My box doesn't represent all the various sweets, candied fruit, nuts and seeds we have available, but it does contain some of my favorites.

First, the box itself.  One box is orange colored lacquer ware and has the Chinese character "FU" on it.  It means "good fortune" and "happiness."  The candy box is always round to signify togetherness - no sharp corners or edges.  When open, it reveals seven little shallow porcelain trays.  The filled candy box is brought out when guests arrive and is enjoyed with freshly brewed tea.

The pictures show two of my lacquer candy boxes.  The dark one with the phoenix design is my favorite -- delicate and understated.  It belonged to my mother.  You can see that the box appears rather deep, but in actuality the trays are flat and it's mostly empty space underneath.

Candy Box with Chinese character "FU"

My mother's lacquer candy box

Candy Box with Shallow Porcelain dishes

What's in my candy box?

Candy Box filled with symbolic foods for the New Year

Starting a the far left at 7:00 are candied kumquats symbolizing wealth and prosperity; wrapped in colorful cellophane are walnut and date candies symbolizing a sweet year; the candied lotus roots for purity and if I had room, I would have put out candied lotus seeds which symbolize many children, i.e. fertility; then there's candied coconut ribbons, the coconut symbolizes togetherness; there's the candied melon representing growth and good health; then hard coconut candy and finally, in the center, peanuts that I oven roasted with 5-spice powder, they represent longevity.    I don't have the requisite watermelon or squash seeds, both symbolizing fertility -- just not enough room.

I wish I could share my lucky candy box with you, but alas it can be done only virtually.... At least I can share my Five-Spice Roasted Peanuts recipe with you.  They are really easy to make and are delicious -- anytime.  If you are on a sodium restricted diet, you may omit the salt or reduce it to taste.

Five Spice Long Life Peanuts

1 1/2 teaspoons salt
1/2 teaspoon Five Spice Powder
1 pound raw, blanched peanuts

Dissolve salt and five spice powder in 1/4 cup hot water.  Put peanuts in an ungreased rimmed baking sheet. Pour the salt mixture over the peanuts and mix until the nuts are evenly coated. Spread out in a single layer and let sit for 15 minutes.  Preheat oven to 325 F.
Roast the nuts for 30 to 35 minutes until they are lightly golden brown. Stir occasionally for even roasting.  When done, remove nuts from the oven and let them cool completely before serving or storing.  When cool, the peanuts will be crisp.

Copyright 2012 by Helen Chen.  All rights reserved.


So, for all of you, Xin Nian Kwai Le  (Happy New Year) and Wan Shi Ru Yi  (May all your wishes come true).

Helen

PEKING RAVIOLI (JIAO-ZI) – ONE OF MY MOTHER'S MOST TREASURED RECIPES

Jiao zi are popular in Northern China in areas such as Beijing and Shangtung where wheat flour is used. In the Northeast of the United States these tasty dumplings are commonly called "Peking Ravioli," a name coined and made popular by my mother when we opened our first restaurant in the late 1950's.

My mother coined the name Peking Ravioli, because when we started serving jiao-zi in our restaurant in the 1950's, no one had seen anything like them before. Borrowing from the Italian at least gave people the idea that they were dough pockets with a filling. Interestingly, although the name potsticker is common now, just about all the Chinese restaurants in this area still call these dumplings Peking Ravioli because of my mother's influence.

Making Jiao zi is a social occasion for the whole family and a tradition during Chinese New Year. Here I am with my goddaughter making jiao zi for the new year. The dumplings take on different names depending upon the manner in which they are cooked. If they are pan fried, they are called "guo tie" or potsticker because they stick to the pot when cooked. If they are boiled they are called "jiao zi."

I will give you my mother's recipe for the dumplings just as she gave to me:

JIAO ZI or PEKING RAVIOLI

YIELD: 32 DUMPLINGS

1 pound napa cabbage
1 ½ teaspoon salt, divided
¾ pound ground pork
1 ½ tablespoons dark soy sauce
1 tablespoon dry sherry
½ teaspoon sugar
1 tablespoon vegetable oil or bacon drippings
1 tablespoon sesame seed oil
1 pound round dumpling wrappers

1. Wash and drain cabbage and chop very fine, sprinkling 1 teaspoon salt over the cabbage as you chop. Place chopped cabbage in a cloth bag or in a sheet of cheesecloth, doubled over. Squeeze out enough liquid to make 1 cup. Discard liquid.
2. Put the remaining ingredients, except the wrappers, into a large bowl and add the cabbage. Mix well – hand mixing is the best way. Cover and refrigerate until ready to use.

There will be enough meat filling for about 32 jiao zi.

It’s now fairly easy to find round dough wrappers called Dumpling or Gyoza wrappers in a good supermarket or Asian market. I like to use Twin Marquis brand “Dumpling Wrapper (Shanghai Style)” which come in 16 ounce packages.

TO FORM THE DUMPLINGS:

1. Place a heaping teaspoon of the filling in the center of a round wrapper.
2. Fold the wrapper in half to form a half moon shape and brush the edges with a little water.
3. Pinch the edges together to seal tightly (you can also use Helen’s Asian Kitchen Dumplings Press).
4. Place formed dumplings on a floured baking sheet or plate until ready to cook. Keep them covered with a damp cloth to prevent drying.

NOTE: Uncooked dumplings may be kept in the refrigerator for several days or frozen for several weeks. To freeze, place the dumplings on floured baking sheets in the freezer. When they have frozen, you can put them into a plastic bag and seal. Do not drop them into a freezer bag while they are soft or they will stick together.

TO BOIL THE DUMPLINGS:

1. Bring 5 quarts of water to a boil in a stock pot.
2. Slip the dumplings into the boiling water, being sure there is enough room to allow them to swim about freely; cover and cook over medium high heat until water boils again. Keep and eye on the pot because it can foam and boil over easily.
3. As soon as the water returns to a boil, add a cup of cold water, cover and continue cooking over medium heat. When the water comes to a boil a third time remove from heat and let stand, covered, for 2 - 3 minutes. This procedure ensures that the filling will be cooked through.
4. Remove dumplings with a wire strainer and drain in a colander. Transfer to a plate or shallow platter and serve immediately.

It is customary to serve boiled jiao-zi with a vinegar/soy(light)/hot oil dip that guests may put together themselves. Just set out cruets of each (you can also use Chinkiang vinegar) and let people mix their own. My family and I actually prefer to eat jiao-zi with just cider vinegar.

For a whole meal, Chinese style, allow 6 to 15 pieces per person depending upon their appetite. The Chinese also like to serve the cooking water as a refreshing hot beverage after the meal. I personally find it tasteless, but many Chinese are partial to it.

Copyright© 1994, 2007, 2009 Helen Chen. All rights reserved.
Helen's Asian Kitchen is not associated with Joyce Chen Products.