From Polish pierogi and Italian ravioli to Japanese gyoza and Korean mandu, dumplings are universal comfort food. Even though there are as many variations as there are eaters, the classic Chinese dumpling is filled with a ground pork and garlic chive base to which cabbage, scallions, and black mushrooms can be added. Chinese dumplings can also be cooked in a multitude of ways — most traditionally boiled (shuijiao, which literally means “water dumpling”), but also steamed (zhengjiao) and pan-fried (guotie, commonly known as “pot stickers”).
Dumplings symbolize longevity and wealth; their shape resembles gold shoe-shaped ingots, an early form of Chinese currency. I may or may not be able to influence luck, but I’ll take my chances with our dumpling ritual every year. If luck has it, this Chinese family tradition — and my cultural heritage — will endure, and that is a feast worth celebrating.