When I first realized that Chinese New Year and Valentine’s Day is on the same day this year, I thought, oh no! Disastrous! Would I have to share my V-day with others? Would Chinese New Year get pushed aside at restaurants? The sky is falling! When the Chicken Little in me finally calmed down, I realized that this was not a tragedy at all. First, I was already warned that with our new apartment purchase, I was not getting any more presents in 2010, maybe 2011. Chinese New Year always means a delicious banquet and it still would. Those Chinese restaurants are not where people flock to for romantic dinners. Everything is fine (except for the no presents thing).

Pork Dumplings with Red Sauce 2

After making my Fortune Cookies, I also realized that this was an opportunity, that may not come up again in years, or ever…to make V-day and Chinese New Year foods, dual purposed or dually symbolic. Fun, a challenge I set my mind to immediately.

For New Year’s, it’s symbolic to have dumplings because they look like yuan bao, gold ingots used as money in ancient times. Lon loves dumplings, as does pretty much everyone, so this could also be a great Cupid’s offering. The problem is that most dipping sauces are black or dark, from the typical ingredients: soy sauce or black vinegar. My simple solution to making this suitable for both is turning the sauce red. So here, serve your favorite dumplings with something new, but still just as easy.

Sweet chili sauce is not very spicy, but the fresh ginger and garlic add another layer of kick that does build up. I should warn that this is coming from a married couple’s perspective, where garlic breathe isn’t really a problem.

Pork Dumplings with Red Sauce 9

Red Dumpling Sauce
~enough for about 20 dumplings

  • 2 tablespoons sweet chili sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons minced ginger
  • 1 large clove garlic, minced

Stir ingredients together in a small bowl. Allow to rest for at least 30 minutes before serving.

*recipe scales easily

posted by jessica at 04:44 PM Filed under Chinese, Holidays, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.