Say Hello to The Year of The Ox...with Food!

I know that the Gregorian calendar's New Year has barely faded in our collective rearview mirrors, but it's time to party once again: the Chinese New Year is upon us, and the year of the Ox is already off to a delicious start.

Nina Simonds at the Boston Globe has an article up now about one of my favorite Chinese New Year food traditions - the dumpling. It's a must-read if you're already thinking about where you're going to go for lunch today:
 

In China, dumplings vary from region to region. In the north, they are often rough, doughy crescents stuffed with lamb or pork, garlic chives, and chopped cabbage. In the west, they may be more delicately shaped, doused at the table with hot chili oil or a spicy, toasted sesame dressing. In the east and south, dumplings are almost an art form, with myriad meat and seafood fillings, both savory and sweet. The skins may be transparent or opaque and they're steamed, boiled, baked, pan-fried, or deep-fried.

Getting hungry?

I'm far from a dumpling connoisseur, but any which way they come sounds good to me! To all celebrating the Lunar New Year, we wish you luck, happiness and prosperity!