Surpluses Every Year

Surpluses Every YearHarry Weir

Back in the olden days in China, every year the farming community would have a surplus of food and this dish represents this idea of ‘abundance’. This is a traditional dish for Chinese New Year.  

Serves 2


  • 150g pork belly, shredded
  • 75g Chinese sausage, shredded
  • 50g bamboo shoots, shredded
  • 10g red chilli, shredded
  • 15g scallion, shredded
  • 30g shiitake mushroom, shredded
  • 10g ginger, shredded
  • 10g oyster sauce
  • 15ml shallot oil
  • 10ml Chinese rice wine
  • 6g sugar
  • 6ml sesame oil
  • 2g salt
  • 100g chicken stock
  • 4g sugar
  • 4g salt
  • 2g potato starch or corn flour
  • 4ml Chinese rice wine
  • 6 pieces Chinese cabbage leaves
  • 6 chives
  • 120g black sole in small pieces


  1. Add all the ingredients for the filling together and mix well.
  2. Blanch the Chinese cabbage leaves in hot water until soft and later rinse with cold water and set aside.
  3. Take a piece of Chinese cabbage leaf and place 2 tablespoons of the filling in the middle.
  4. Fold the leaf and tie with the chives into the shape of a dumpling.
  5. Repeat these steps for the rest of the cabbage leaves.
  6. Take two tablespoons of the fillings and roll it into a round shape, wrap it with half of the black sole pieces and tie with a chive, it should resemble the shape of a flower and set aside. Repeat for the second one.
  7. When all the dumplings are ready, together with the flowers, steam for 10 minutes.
  8. Cook the sauce over a medium heat until reduced to a desired consistency and drizzle the sauce onto the dish and serve.
  9. Reserve the remaining filling for more dumplings or add the filling to a noodle dish.

Tip: Chinese sausage is a a cured sausage, similar to salami or chorizo but with a different flavour. It can be found in Asian stores.

Recipe Credit: China Sichuan.

Photography credit: Harry Weir 

Recipe Series: Chinese New Year

Award-winning restaurant China Sichuan share some of their traditional recipes synonymous with Chinese New Year, while Mak at D6 offer a modern take on some party dishes.

Recipes in this series: