The Lunar New Year, currently underway and continuing through , is being marked across Aotearoa New Zealand with traditional feasts and a growing trend of culinary innovation, blending cultural heritage with Kiwi sensibilities. For many Asian-Kiwi families, the holiday – this year celebrating the Year of the Fire Horse – is a time for intergenerational connection centered around food, and increasingly, friendly competition in the kitchen.
This year’s celebrations are particularly notable for the creative interpretations of classic dishes, as demonstrated by several Asian-Kiwi food influencers. Nic Chan, of the social media account @Chan Can Eat, has been hosting an annual dumpling-making competition with her family for . What began as a simple tradition of preparing hundreds of dumplings has evolved into a judged event with two categories: a traditional Cantonese dumpling and a wildcard fusion creation.
“My dad’s from Hong Kong, so we’re half Chinese. We would always cook hundreds of dumplings to eat, and then it organically turned into a competition,” Chan explained. The judging process itself is designed to be impartial, utilizing anonymous voting with lucky gold coins and a social media poll to determine the winners.
Chan’s previous entries have already demonstrated a willingness to push boundaries. Her pan-fried cheeseburger dumpling, a popular choice with the judges, exemplifies the blending of familiar flavors in unexpected formats. This year, she plans to present a mince and cheese bakery pie dumpling, continuing the tradition of inventive culinary experimentation. “It’s actually highly secretive,” Chan said, describing the competitive spirit surrounding the wildcard entries.
The trend extends beyond dumplings. Jasmine Kim (@foodiestablenz) is sharing her family’s recipe for kimchi pancakes, a dish she describes as “easy” and increasingly popular with a wider audience. “Kimchi pancakes are a really easy recipe that a lot of Koreans and other cultures are now enjoying,” Kim noted, highlighting the growing accessibility of Korean cuisine in New Zealand. She emphasizes the dish’s simplicity and the ease with which ingredients can be sourced locally.
Vanessa Zhao (@foodiestablenz) is focusing on a more traditional dish – Braised Carp, or “A Dish of Abundance and Hope.” For Zhao’s family, the dish is deeply symbolic, representing prosperity, continuity, and the promise of a better year. The carp itself carries cultural significance, referencing a Chinese folklore tale of transformation and upward mobility. “Serving a whole fish symbolises financial prosperity, surplus at the end of the year, and a complete and harmonious family,” Zhao explained.
The preparation and presentation of the carp are also steeped in tradition. The fish’s head is typically positioned facing the oldest and most respected family member, while the tail faces the youngest, symbolizing a connection between generations. A toast is often shared between these two individuals, reinforcing the familial bond.
These culinary traditions, while deeply rooted in cultural heritage, are evolving to reflect the experiences of Asian-Kiwi families. Chan’s emphasis on embracing both her Chinese and Kiwi identities underscores this point. “It’s really cool to get everyone involved, and everyone loves it,” she said, highlighting the unifying power of food and shared traditions.
The Lunar New Year celebrations, represent more than just a festive period; they are a dynamic expression of cultural identity, family connection, and culinary creativity. The willingness to experiment with traditional dishes, while maintaining their symbolic significance, demonstrates a vibrant and evolving cultural landscape within New Zealand.
Recipes shared by the influencers include:
Nic Chan’s Cheeseburger Dumplings
- 1 packet large store-bought dumpling wrappers
- 250g beef mince
- ¼ cup very finely diced pickles
- ¼ cup very finely diced brown onion
- 1 Tbsp American mustard
- ½ tsp freshly ground black pepper
- ¾ cup Nacho cheese sauce
- 4 slices American-style cheese slices, finely chopped
Instructions: Combine mince, pickles, onion, mustard, pepper, cheese sauce, and chopped cheese. Fill dumpling wrappers, seal, and cook by steaming, pan-frying, or deep-frying.
Jasmine Kim’s Kimchi Pancakes
- 1 medium spring onion
- 1 ½ cups cabbage kimchi
- 1 cup all-purpose flour
- ½ cup sparkling water
- 1 tablespoon kimchi brine
- ½ cup mixed frozen seafood
Instructions: Combine ingredients, mix into a batter, and fry in a non-stick pan until golden brown.
Chinese Braised Carp
- 20 stalks spring onion, cut into 3-inch pieces
- 500 grams carp, cleaned
- 4 Tbsp cooking oil
- 2 pieces ginger
- ¼ tsp salt
- 2 Tbsp rice wine or Shaoxing cooking wine
- 1 Tbsp dark soy sauce
- ½ tsp salt
- 1 tsp white sugar
- 1 cup water
Instructions: Fry spring onions, then fry carp. Add wine, soy sauce, water, salt, and sugar. Simmer for 5 minutes, returning spring onions during the last minute.
