Chinese New Year "Fortune Pockets"

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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
Chinese New Year is all about family gathering and sharing. Traditionally, Chinese people love to sit together and wrap food in wrappers to symbolize the idea of ‘gathering’ and ‘keeping good things together’. This version of Fortune Pockets is made with dumpling wrappers and filled with ground pork and assorted vegetables. It can either be steamed or deep-fried, and is served with a spicy vinegar sauce.


Total Cooking Time


Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
Serves 4
Dumpling Wrappers
Spring Onions
green part only, for tying the pockets
3 cloves
Garlic , minced
1/2 Tbsp
2/3 cup
Frozen Mixed Vegetables
corn, carrot, green pea mix
2 Tbsp
Shaoxing Cooking Wine
1 tsp
Oyster Sauce
1/2 tsp
Ground White Pepper
to taste
1 splash
Canola Oil
1 handful
mixed with water in a bowl to cool the eggs
Dipping Sauce
1/4 cup
Black Vinegar
to taste
Chili Sauce
1/2 tsp
Sesame Oil

Author's Notes

To fry the fortune pockets, skip steps 3 and 10.


Step 1
In a large mixing bowl, soak the green part of the Spring Onions (12) in hot water and set aside.
Step 2
Brush both sides of the Dumpling Wrappers (12) with oil. Stack 4 wrappers together, and roll out to roughly double the size with a rolling pin. Repeat 3 times. You will peel them apart to fill them individually after steaming.
Step 3
Using a steamer, steam the wrappers for around 15 minutes, until slightly translucent and cooked through. Skip this step if you are frying.
Step 4
While the wrappers steam, make the dipping sauce by combining the Black Vinegar (1/4 cup) , Chili Sauce (to taste) , and Sesame Oil (1/2 tsp) and set aside.
Step 5
Boil a small pot of water on the stove. Once boiling, cook the Quail Eggs (12) in the boiling water for 5 minutes, then immediately transfer them to Ice (1 handful) water to cool. Once cooled, peel them and set aside.
Step 6
In a frying pan over medium to medium-high heat, heat up Canola Oil (1 splash) . Once hot, fry the Garlic (3 cloves) and Fresh Ginger (1/2 Tbsp) for about 2 minutes. Add in Ground Pork (9 oz) and fry until browned.
Step 7
Add Frozen Mixed Vegetables (2/3 cup) and Shaoxing Cooking Wine (2 Tbsp) to the pan. Cook for 5 minutes, or until the vegetables are softened.
Step 8
Add in quail eggs, Light Soy Sauce (2 Tbsp) , Dark Soy Sauce (2 Tbsp) , Oyster Sauce (1 tsp) , Ground White Pepper (1/2 tsp) , Caster Sugar (1 tsp) , and Salt (to taste) . Stir fry gently for 1 minute, being careful not to break the quail eggs, then remove from heat. Set aside to cool slightly.
Step 9
Once the filling has cooled slightly, take one dumpling wrapper, place a spoonful of the pork and vegetable filling in the middle, then gently press one of the quail eggs into the center of the filling. Skip to step 12 if you are frying.
Step 10
Have a spring onion ready. Lift up the edges of the wrapper and bring them inward. Wrap 1 spring onion around the open end and gently tighten to close the pocket. Tie the spring onion into a knot to secure the filling inside.
Step 11
Serve with the dipping sauce.
Step 12
To fry, pinch the wrappers closed near the top, making sure to seal the pocket instead of tying them closed. Do not wrap with spring onion at this point.
Step 13
In a large saucepan over medium to medium-high heat, heat up enough oil to submerge the pockets halfway. When you stick the end of a wooden spatula in the oil and it bubbles, the oil is ready. If it begins to smoke, lower the heat.
Step 14
Carefully lower the pocket in using a slotted ladle. Fry until golden brown (you may need to move them around to brown all sides evenly), and then use the same ladle to spoon the pocket out. Place it on a kitchen towel-lined plate to remove excess oil.
Step 15
Pat the spring onions dry with a paper towel. Once the fried pockets cool down a little, tie a knot around the seal using spring onion.
Step 16
Serve with the dipping sauce.

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