My favorite dish is dumplings—they’re not just tasty, but also a special symbol of good fortune and family togetherness in China.

To make dumplings, start by mixing flour and warm water gently until it forms a smooth, soft dough. Let it rest for about 15 minutes while you prepare the filling: chop fresh cabbage and lean pork finely, then mix them with a pinch of salt, a spoonful of soy sauce, and a little sesame oil for extra flavor.

Next, roll the rested dough into a thin log, cut it into small pieces, and flatten each piece into a round wrapper (not too thick, or the dumplings won’t cook evenly!). Spoon a bit of the filling onto the center of a wrapper, fold it in half, and pinch the edges tightly to seal—you can even make small pleats for a nicer shape.

Finally, bring a pot of water to a boil, drop in the dumplings, and cook them for 8 to 10 minutes (they’ll float to the top when they’re almost done!).

In China, dumplings are a must-eat during the Spring Festival. Their shape looks like ancient Chinese gold or silver ingots, so eating them on New Year’s Eve is believed to bring wealth and a long, happy life. It’s also a fun family activity—everyone gathers to wrap dumplings together, chatting and laughing while waiting for the new year!