20 Chinese New Year Recipes That Bring People Together
Chinese New Year cooking is about filling the table and the room with warmth. Think steaming baskets, sizzling pans, and everyone reaching in for one more bite.
These recipes are meant to be shared, folded, slurped, and passed around with laughter. Pick a few, invite your people, and let the festivities begin.
1. Dumplings (Jiaozi)
Dumplings are the definition of together time. Set out wrappers, a savory filling, and little bowls of water, then fold while chatting and snacking.
Even if your pleats look messy, they will taste perfect after a quick boil or steam. Serve with a dipping trio of black vinegar, soy sauce, and chili oil for balance.
To keep things smooth, do a small test dumpling to check seasoning. Line trays with parchment and dust with flour so nothing sticks.
Freeze uncooked dumplings on a sheet before bagging, and you will thank yourself later. Put on music, let everyone try a folding style, and celebrate each slightly wonky masterpiece.
2. Potstickers
Potstickers deliver crispy bottoms and juicy centers that make the whole table lean in. Start by pan searing the dumplings until the bases are golden, then add a cornstarch slurry and cover to steam.
The sizzling sound sets the mood. When the lid lifts, that lacy skirt feels like a party trick.
Keep fillings simple: pork and cabbage, chicken and scallion, or mushrooms with tofu. Do not crowd the pan or they will stew instead of crisp.
Slide the whole golden round onto a plate and let folks tear off wedges. Offer a dipping sauce with soy, rice vinegar, sesame oil, and a touch of sugar for shine.
3. Steamed Pork Buns (Char Siu Bao)
Few things beat lifting a bamboo lid and seeing cloud-soft buns. Char siu bao wrap sweet-savory roasted pork inside pillowy dough that tears beautifully.
The aroma alone gets everyone hovering. Make the filling a day ahead so flavors deepen and assembly stays calm.
Knead the dough until smooth and bouncy, then let it rise someplace warm. Divide, fill generously, and pinch closed.
Steam over steady heat so the buns expand without wrinkling. Pile them in a basket and pass them around while still warm.
If there are leftovers, pan toast the next day until lightly crisp outside and steamy within. They will vanish faster than you think.
4. Scallion Pancakes
Scallion pancakes bring flaky layers and salty pops of green that disappear fast. The key is a hot water dough, rolled thin, brushed with oil, sprinkled with scallions, then coiled and flattened.
That swirl creates the signature layers. Fry until blistered and golden, flipping once for even crunch.
Cut into wedges so people can grab a slice between bites of richer dishes. A simple sauce of soy, black vinegar, a pinch of sugar, and grated ginger wakes everything up.
If you are cooking for a crowd, par-cook then re-crisp before serving. They travel well to potlucks and taste just as welcome at midnight as they do at noon.
5. Long-Life Noodles
Longevity noodles should be left as long as possible, so treat them gently. Toss, do not cut, and you will have a slurpable symbol of long life at the table.
Use a light soy-based sauce with sesame oil, mushrooms, and tender greens. Keep the texture springy so they feel celebratory, not soggy.
Cook noodles just shy of done, then finish in the wok with aromatics. A splash of shaoxing wine adds fragrance without heaviness.
Serve family style and let everyone pull strands with chopsticks. You will hear satisfied slurps and see smiles.
Remember, the point is intention and joy, not perfect technique. Keep the strands long and the conversation longer.
6. Soy Sauce Chicken
Soy sauce chicken is comfort in glossy form. Simmer a whole bird in a fragrant master stock with soy, rock sugar, ginger, garlic, star anise, and a whisper of cinnamon.
The kitchen smells like a celebration. After resting, slice and fan it on a platter so everyone can pick their favorite piece.
Save that braising liquid for future meals. It grows richer every use.
Serve with rice, blanched greens, and a gingery scallion sauce. The leftovers make excellent noodle toppings and cold chicken salads.
This dish tastes even better after it sits, so cook ahead and relax. You will have one less thing to stress about when guests arrive hungry.
7. Red-Braised Pork Belly (Hong Shao Rou)
Hong shao rou is a showstopper. Pork belly cubes simmer until tender, bathing in soy, sugar, and aromatics that reduce into a lacquered sauce.
The shine alone makes people reach for their chopsticks. Serve it in a clay pot to keep the heat and drama.
Blanch pork first for a clean flavor, then caramelize sugar before deglazing. Patience gives you that deep color without bitterness.
A splash of shaoxing wine and a few star anise pods round things out. Pair with plain rice and crisp greens to balance richness.
Watch as guests hover, vowing they are taking just one more piece, then returning for two.
8. Whole Steamed Fish With Ginger and Scallions
A whole steamed fish feels like a true celebration. It arrives fragrant and delicate, finished with a pour of hot oil that blooms aromatics.
Light soy and a pinch of sugar make a balanced sauce that does not overpower. Everyone reaches in for tender flakes and crispy edges of skin.
Choose a fresh, mild fish, scaled and cleaned. Steam gently until the flesh just lifts from the bone.
Arrange ginger and scallions on top, then pour oil to sizzle. Spoon the pan sauce over and serve immediately.
It looks impressive but remains clean and comforting, exactly what a holiday table needs. Do not forget extra rice to catch every drop.
9. Garlic Stir-Fried Shrimp
Garlic shrimp brings restaurant speed to your home kitchen. High heat, quick tosses, and a sauce that clings make it feel fancy without fuss.
Marinate briefly with salt and a splash of shaoxing wine. Then hit the wok with oil, garlic, and a pinch of chili for sparkle.
The shrimp should just curl and turn opaque. Overcooking steals the joy.
Finish with scallions and a drizzle of sesame oil. Serve immediately so the snap stays lively.
This dish balances richer plates and keeps the energy bright. If you want extra gloss, whisk a cornstarch slurry into the sauce for one quick bubble before plating.
10. Beef and Broccoli Stir-Fry
Beef and broccoli is a dependable crowd-pleaser. Thinly slice flank steak against the grain, velvet with cornstarch and soy, then sear in batches.
Broccoli gets blanched so it stays crisp-tender and bright. Toss everything in a savory sauce with garlic, ginger, and a little oyster sauce for depth.
Keep the wok hot and the portions small so nothing steams. A final splash of shaoxing wine adds aroma right at the end.
Serve over hot rice or alongside noodles for a balanced plate. It is the perfect foil to heavier dishes on the table.
You will see second helpings happen automatically.
11. Mapo Tofu (Mild or Spicy)
Mapo tofu offers soft tofu in a punchy, comforting sauce. Go mild for family night or bring the heat with doubanjiang and a kiss of Sichuan pepper.
Brown the aromatics until deeply fragrant, then slide in tofu so it stays intact. The sauce should shimmer but not drown the cubes.
Serve with steamed rice to catch every chili fleck. Adjust heat by adding chili oil at the table so everyone finds their sweet spot.
A small cornstarch slurry gives that signature body. Finish with scallions and a dusting of toasted peppercorn.
It is warming, velvety, and surprisingly quick, perfect for anchoring a festive spread.
12. Stir-Fried Chinese Greens
Every rich feast needs bright greens. Stir-fry bok choy, gai lan, or choy sum with smashed garlic and a splash of light soy.
High heat and quick movement keep the stems crisp and leaves tender. A drizzle of sesame oil at the end adds perfume without weight.
Salt lightly and taste before plating. The vegetables should shine on their own.
Serve beside heavier dishes and watch how the table resets between bites. If you want extra savoriness, a spoon of oyster sauce works wonders.
This is the plate that disappears quietly, doing the essential balance work while everything else steals the spotlight.
13. Hot Pot Night
Hot pot is the ultimate together meal. Set a bubbling pot in the middle and surround it with sliced meats, mushrooms, tofu, and greens.
Everyone cooks at their own pace while catching up. Broths can be split mild and spicy so every palate is happy.
Prep is simple: wash, slice, arrange, then relax. Offer dipping options like sesame sauce, chili crisp, and garlic soy.
Keep extra broth nearby to top off the pot. Noodles go in last so they drink the flavors.
The evening naturally stretches as people linger and experiment. It is festive, interactive, and gloriously low stress for the host.
14. Spring Rolls
Spring rolls are portable joy. Crisp wrappers shatter to reveal a savory tangle of vegetables and sometimes shrimp or pork.
Make the filling dry so the rolls fry up blistered, not soggy. A quick cornstarch slurry seals edges neatly.
Fry in small batches until deeply golden. Drain on a rack so they stay snappy.
These can be assembled ahead and frozen, then cooked from frozen when guests arrive. Offer a sweet chili or vinegar soy dip for contrast.
Cut a few on the bias so the platter shows off those tempting layers. They vanish faster than you can plate them.
15. Wontons in Broth
Wontons in broth feel like a hug. Fold a big batch with pork, shrimp, ginger, and a splash of soy, then simmer gently so the wrappers stay silky.
A clear, seasoned broth lets the filling shine. Add baby greens for color and comfort.
You can freeze extras on a tray and drop them straight into simmering stock whenever you need a quick bowl. Finish with scallions, white pepper, and a drizzle of sesame oil.
This dish keeps conversations soft and lingering. It is festive but also everyday-welcome, perfect for balancing bolder flavors elsewhere on the table.
16. Fried Rice With Egg and Scallions
Fried rice is the flexible friend of any feast. Use day-old rice so the grains stay distinct.
Stir-fry aromatics, push aside, scramble eggs into silky ribbons, then toss everything together with scallions. Season lightly with soy and white pepper so it complements, not competes.
Add peas or diced carrots if you want color, but keep it simple for maximum versatility. High heat and quick tossing prevent clumping.
Serve in a big bowl so people can pad their plates as needed. It stretches the meal gracefully and always earns seconds.
Keep a bottle of chili crisp nearby for the heat seekers at the table.
17. Lo Mein
Lo mein brings everyone back for another tangle of saucy noodles. Par-cook noodles, then toss in a hot wok with aromatics, vegetables, and your chosen protein.
The sauce should be savory and a little sweet, coating each strand without pooling. Keep vegetables crisp so textures pop.
Use a mix like bell peppers, mushrooms, and snap peas for color. Chicken, tofu, or shrimp all play nicely.
Finish with sesame oil and a shower of scallions. Serve in a wide bowl and let people pull generous scoops.
It is unfussy, flexible, and perfect for soaking up sauces from the rest of the spread.
18. Sticky Rice (Lo Mai Fan)
Lo mai fan is cozy and celebratory. Sticky rice steams with lap cheong, mushrooms, and tiny bursts of dried shrimp for depth.
Every scoop feels hearty and special. If you can, steam in lotus leaves for that unmistakable aroma.
Soak the rice until the grains turn opaque, then season with soy and a hint of oyster sauce. Fold in scallions at the end for freshness.
Serve directly from the steamer so it stays warm and inviting. This is the bowl people keep circling back to, even after dessert.
It tastes like holiday comfort on any weeknight too.
19. Tang Yuan (Sweet Rice Balls)
Tang yuan close the evening gently. Soft glutinous rice balls bob in a warm ginger syrup, sometimes hiding sesame or peanut fillings.
They are slightly chewy, soothing, and wonderfully shareable. The act of scooping them together feels tender and calm.
Make the dough pliable but not sticky, then pinch closed around the filling. Simmer until they float, which means they are ready.
The syrup should taste sweet with a little spice, not heavy. Serve in small bowls so everyone gets a few, and encourage slow spoonfuls.
It is a dessert that invites conversation to linger.
20. Nian Gao (Sticky Rice Cake)
Nian gao is tradition you can nibble. Steam the sweet rice cake until set, then chill so it slices cleanly.
Pan-fry pieces until the edges caramelize and turn sticky-chewy. The texture is nostalgic and irresistible, especially with tea.
For an extra treat, sandwich slices with egg batter before frying for a custardy finish. Keep the pan medium so sugar does not burn.
Serve warm and watch people keep reaching for another bite as they chat. It is simple, celebratory, and perfect for closing a feast on a cozy note.
