Gong hay fat choy

As the year of the Rabbit hops upon us, I wish you, Happiness and prosperity. To mark this celebration, I’ll find a small collection of dishes that bring luck.

From Wikipedia:

Lunar New Year is the beginning of a lunar calendar or lunisolar calendar year, whose months are moon cycles.

The event as a celebration is observed by numerous cultures. The more well-known of these include the Chinese calendar of the East Asian cultural sphere; the Hindu and Buddhist calendars of South and Southeast Asia; the Islamic calendar and the Jewish calendar that originated in the Middle East. It is also celebrated by other cultures such as the indigenous Nisga’a people of Canada. Determination of the first day of a new lunar year varies by culture.

Toong Thong (Shrimp Purse)

"Golden Money Bags" Savory appetizer for Luna New Year
Prep Time 15 mins
Cook Time 20 mins
Course Appetizer, Side Dish, Snack
Cuisine SouthEast Asia, Thai
Calories 1976 kcal


  • 1 Air Fryer
  • 1 Food Processor or mini processor/stick blender


  • 1 lb Shrimp Shelled, deveined
  • 1/2 lb Pork FINELY minced
  • 1 tbsp Fish Sauce Good Stuff
  • 1 tbsp Light Soy Sauce
  • 1 tsp Sugar
  • 2 cloves Garlic Minced, fine
  • 1/2 tsp Pepper Black, fine grind
  • 1 tsp Toasted Sesame Oil
  • 2 ea shallots Peeled, minced
  • 1 ea Egg wash 1 egg white with 1 tbsp water; beaten
  • 1 pkg Wonton wrappers
  • 4 oz Mushrooms Cleaned, Large Dice


  • Add all but the wrappers, and egg wash, into a food processor; pulse into a smooth paste.
  • Cut one wrapper into 12 thin strips, almost string like
  • In the center of a wrapper add ~ 1 tbsp of paste
  • Fold the wrapper up like a purse, seal with the egg wash, and tie with a wrapper string; set aside on a plate
  • Repeat with remaining wrappers/filling.
  • Fill the fryer basket with purses, mist with cooking oil
  • Set the fryer to 375 and cook the purses for 8 minutes on one side; flip and cook for an additional 8 minutes.
  • We are looking for crispy skin and an internal temp of 165.
  • Serve with plum sauce or sweet chili oil


A basic filling, and a classic presentation.
One can add peppers, ginger, etc to the filling.
The wrapping can be done in wonton style, purse style, even as mini egg rolls.
I have used a wonton strip to “tie” these; traditionally one blanches chives or strips of green onion for this.  But not me and not today …


Calories: 1976kcalCarbohydrates: 268gProtein: 84gFat: 59gSaturated Fat: 20gCholesterol: 204mgSodium: 4116mgPotassium: 1116mgFiber: 9gSugar: 5gVitamin A: 87IUVitamin C: 4mgCalcium: 267mgIron: 17mg
Keyword Pork, Shrimp, Wonton
Tried this recipe?Let us know how it was!

Dumpling Soup (Mandu-guk)

Tasty, Filling, Warm, Perfect dish for Tết Celebrations
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course, Soup
Cuisine Asian, Chinese
Servings 2 people
Calories 230 kcal



  • 4 cups Broth or Stock Low Sodium, Chicken, beef, veggie
  • 2 tbsp Grated Ginger
  • 1 tbsp Minced Garlic
  • 2 tbsp neutral oil
  • 1 tbsp Soy Sauce Low Sodium
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Sambal oelek
  • 1 cup Coleslaw mix
  • 1/2 tsp Honey
  • 1/2 cup Scallions Washed, Minced
  • 12 ea Dumplings Fresh or frozen
  • 2 ea Eggs Jumbo, beaten


  • In a soup pot over medium high heat, bring oil to a shimmer
  • Add the ginger and garlic, stir until fragrent
  • Add the stock, Sambal, Soy, honey
  • bring to a simmer and cook for 10-15 minutes to meld flavors in the soup base
  • Taste, season and balance flavor
  • Add the dumplings and cook until done ~3 minutes for fresh
  • Stir to create a whirlpool, then slowly drizzle in the eggs to create long ribbons of egg.
  • Add the coleslaw mix, scallions and cook to wilt
  • Taste, season, and balance flavor
  • Serve in large bowls, passing more sambal, soy, sesame oil and vinegar on the side


A quick little dish to use all those leftover potstickers .. (Like there are any leftover)
One can use frozen dumplings; cook to package directions.
Balance the sweet, heat, salty, and bitter flavors for a pleasing taste.


Calories: 230kcalCarbohydrates: 17gProtein: 5gFat: 15gSaturated Fat: 1gTrans Fat: 1gCholesterol: 4mgSodium: 2279mgPotassium: 599mgFiber: 2gSugar: 5gVitamin A: 316IUVitamin C: 54mgCalcium: 83mgIron: 2mg
Keyword Dumpling, Soup
Tried this recipe?Let us know how it was!

Pot Stickers

Easy, Peasy, the perfect snack for Tết
Prep Time 40 mins
Cook Time 15 mins
Chill time 1 hr
Total Time 55 mins
Course Main Course, PubGrub, Snack, Soup
Cuisine Asian
Servings 18 dumplings
Calories 104 kcal


  • 1/2 lb lean pork Ground
  • 1/2 lb shrimp Cleaned, shelled, minced
  • 6 ea Scallions Cleaned, Minced
  • 2 tsp Minced Garlic
  • 1 tbsp Grated Ginger
  • 1 tsp Soy Sauce Low Sodium
  • 1 tsp Sesame Oil
  • 1 tsp Chili Garlic Sauce
  • 1 cup Cole Slaw Mix
  • 1 pkg Wonton Wrappers Round or square, (round is easy to fold)



  • Place all but wrappers in a glass bowl
  • Combine well, cover and chill for 1 hour


  • Place an amount of filling in center of wrapper, (start with 1 tsp, adjuestto fit)
  • Moisten the edges of the wrapper with water or egg wash
  • Fold over, press to remove any air bubbles, and seal.


  • In a cast iron skillet, over medium-high heat, heat 1 tbsp oil to a shimmer
  • Place 6-8 dumplings in the pan, do not crowd
  • Cook until bottoms are browned, add 1 tbsp water and cover to steam ~ 3 minutes
  • Uncover and cook until bottoms are browned / crispy
  • Serve with a dipping sauce.


One can use a lean pork sausage for this, hot or mild, your choice.
Round wonton wrappers are much easier to fold, but if one uses my noodle dough, one can roll very thin and cut squares for wrappers …
Several dipping sauces are on the site; one or many of those will provide a tasty complement to these.
One can take the finished dumplings and steam or add to a broth for a dumpling soup ala Jiaozi. 



Calories: 104kcalCarbohydrates: 15gProtein: 8gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 42mgSodium: 281mgPotassium: 91mgFiber: 1gSugar: 1gVitamin A: 11IUVitamin C: 2mgCalcium: 34mgIron: 1mg
Keyword Dumpling, Fried, Steamed
Tried this recipe?Let us know how it was!

Pork and Pepper Stir Fry

Char Siu pork with Spicy Peppers,
Prep Time 20 mins
Cook Time 5 mins
Course Main Course
Cuisine Asian
Servings 2
Calories 704 kcal



  • 8 oz Char Siu Pork https://www.roguechef.com/?p=1957
  • 4 ea Jalapeno Pepper Washed, Seeded, Sliced
  • 2 ea Green Bell Pepper Washed, Seeded, Sliced
  • 1 ea Onion Small, peeled Sliced
  • 2 cloves Garlic Peeled, minced
  • 1 tbsp Cooking Oil


  • 1 tbsp Soy Sauce Low Sodium
  • 1/2 tsp Dark Soy Sauce
  • 1/2 tbsp Sesame Oil
  • 1 tsp Rice Vinegar
  • 1 tsp Brown Sugar
  • 1 tsp Grated Ginger
  • 2 tbsp Corn Starch


  • 6 oz Ramen / Noodles Prepared to package directions
  • 2 Cups Prepared Rice If not using noodles


Mise en place (Preparation)

  • Slice / shred the pork and set aside
  • Mix the sauce and set aside
  • Taste, season, and balance flavor of sauce
  • Prepare the noodles and set aside
  • The vegetables should be sliced to medium size, and set aside


  • Heat a wok or large frying pan, over high heat, add oil and heat until smoking, ~ 15-30 sec.
  • Add the veggies and stir fry / toss until they soften and start to take color
  • Add the garlic and stir fry until fragrant, ~ 30 sec
  • Add the pork, sauce, and noodles, stir fry / toss to coat and heat through


  • Serve hot, side with rice if NOT using noodles


A basic twice cooked pork with peppers.
One can replace the Jalapenos with other hot peppers to match your  palate
This utilizes our prepared Pork Char Siu, one can use fresh pork, marinated as per the Char Siu Post (https://www.roguechef.com/?p=1957), for at least 15 minutes, (the longer the better)  and stir fried until the pork turns white. Thence continue with the recipe.


Calories: 704kcalCarbohydrates: 102gProtein: 15gFat: 26gSaturated Fat: 8gSodium: 2900mgPotassium: 311mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 5mgCalcium: 50mgIron: 4mg
Keyword Noodles, Peppers, Pork, Sauce
Tried this recipe?Let us know how it was!

Korean Spicy Stew

Just for Lunar New Year, and the cold to freezing rain, a hearty, spicy, stew with an asian flair
Prep Time 30 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Course Main Course
Cuisine Chinese, Korean
Servings 6 Servings
Calories 3161 kcal


  • Slow Cooker / Insta Pot



  • 2 lb Chicken Thighs I used boneless, skinless here
  • 1 cup Kimchi with juice
  • 1 ea Onion Peeled, Chunked
  • 2 ea Carrots Peeled, Chunked
  • 8 oz Baby potatoes Scrubbed, halved
  • 5 ea garlic cloves Peled minced
  • 2 inch Ginger root peeled, minced
  • 4 oz Mushrooms Washed, quartered
  • 2 ea Jalapeno Pepper Just a little added heat
  • 1 pkg Extra firm tofu Drained, Sliced, and pressed
  • 2-4 slices Bacon diced


  • 2 tbsp Red Chili Paste Gochujang, to be authentic
  • 2 tbsp Miso paste Doenjang, to be authentic
  • 2 tbsp Sesame oil Toasted is best
  • 1/2 tbsp Honey
  • 2 cups Chicken Stock To cover


  • Select saute function on instapot, when hot add minced bacon and render
  • While bacon is rendering, season chicken with salt and pepper
  • When bacon is rendered, remove and reserve
  • Add chicken to brown, ~ 5 minutes per side
  • remove chicken and reserve
  • add mushrooms and brown, ~ 5 minutes per side
  • Cube tofu to 1/2", add pot and saute ~ 5 minutes, stirring frequently
  • Add kimchi and saute, 3 minutes
  • add chili paste, miso paste, sesame oil, giner, garlic, jalapeno's
    Saute and stirring to coat all with sauce
  • add rest of vegetables, chicken, bacon, and rest of sauce, excluding chicken stock
  • add just enough stock to cover, stir well, and make sure all are submerged
  • set instaport to slow cook on high, 4 hours. Cover.


Serve with rice.
Side with sliced peppers, scallions, and sriracha 
Top with a sunny side up egg.


Calories: 3161kcalCarbohydrates: 102gProtein: 208gFat: 212gSaturated Fat: 54gCholesterol: 932mgSodium: 3223mgPotassium: 4624mgFiber: 9gSugar: 30gVitamin A: 1105IUVitamin C: 57mgCalcium: 256mgIron: 15mg
Keyword Chicken, Kimchi, Spicy, Stew
Tried this recipe?Let us know how it was!

  Filed under: Asian

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