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On the evening before Chinese New Year, it is customary to hold a dinner with family and friends. If you're planning your own New Year's Eve meal, serve up foods believed to usher in wealth, happiness and good luck, such as dumplings (which symbolically package good fortune), oranges (especially with their leaves attached) and long noodles (which mean long life).

My secret to serving dumplings (dim sum) is to buy them frozen and make my own dipping sauces and fresh condiments. Excellent frozen dim sum is available at Asian markets such as T & T and, increasingly, at mainstream markets as well.

If you live near a Chinatown, barbecue pork is also a great buy. Just slice it thinly and serve or use it in stir fries. I have included two other dishes that you can make at home and will add charm to the meal. This buffet serves 8.

BARBECUE PORK

Slice 1 pound pork thinly and garnish with slivered green onions. Serve with duck pancakes, steamed buns (both available frozen) or quartered tortillas. The butcher will slice it for you if you ask.

SESAME-HOISIN SAUCE FOR BARBECUE PORK

Ingredients

1 tablespoon sesame oil

½ cup hoisin sauce

1 tablespoon grated ginger

method

Combine ingredients and serve with barbecue pork.

POTSTICKERS

Frozen pork dumplings are available in most supermarkets. This cooking method makes a pretty presentation. Serve them with the outstanding dipping sauce below.

Method

Add 2 tablespoons oil to a small non-stick skillet. Arrange dumplings in a circular pattern like spokes on a wheel. Place on medium heat and fry for 2 minutes or until the bottoms of the dumplings are browned. Add 1 cup water mixed with 1 tablespoon cornstarch and a pinch of salt to reach half way up the sides of the dumplings.

Cover and cook 7 minutes. Remove cover and cook until all liquid has disappeared. Loosen edges with a rubber spatula and turn on to a serving dish and serve with sauce.

Ginger vinegar dipping sauce

Ingredients

2 tablespoons shredded ginger root

1/3 cup red-wine vinegar

¼ cup soy sauce

1 teaspoon chili sauce (optional)

Method

Combine ingredients and stir together.

Shrimp Dumplings

Shrimp dumplings (a.k.a. har gow) are one of the most popular dim sum dumplings. Available frozen, they are best steamed from the frozen state but can also be microwaved. If you don't have a bamboo steamer basket, steam them on an oiled plate.

Method

Place one or two cabbage leaves in a steamer basket set in a wok. Add water to wok for steaming. Place dumplings in basket and cover and steam for 10 to 12 minutes. Serve in the basket.

Salmon spring rolls

Making your own spring rolls is tricky, but they are much better than store-bought. These delicious salmon rolls can be fried up to five hours ahead of time and briefly reheated on a rack in a 350 F oven. Use shrimp instead of salmon if you prefer. The nori sheets prevent the salmon from overcooking, but can be omitted.

Ingredients

1 pound salmon fillet

2 tablespoons soy sauce

1 tablespoon grated ginger

1 tablespoon vegetable oil

½ teaspoon Asian chili sauce

4 sheets nori

1 bunch chives

2 cups coriander sprigs

1 package 7-inch spring roll skins

1 egg, beaten

Oil for frying

Method

Slice salmon into sticks approximately 3 inches long by ½ inch wide. Place in a bowl.

Combine soy sauce, ginger, oil and chili sauce and toss with salmon. Marinate for 1 hour.

Cut sheets of nori into quarters. Lay a spring roll skin on your counter with a corner facing you. Top with a sheet of nori placed at right angles to the wrapper.

Place a stick of salmon, 2 chives and 2 sprigs of coriander beside salmon.

Brush wrapper edges with egg. Roll up wrapper from the corner facing you.

When half rolled, fold in the two sides and continue to roll. Seal well and place seam side down on a cookie sheet. Continue with remaining rolls.

Heat about 2 inches of oil in wok or skillet on high heat. When oil is hot, fry rolls two or three at a time until golden, turning once, about 1½ to 2 minutes. Drain on paper towels. Serve on a platter with the dipping sauce. Serves 8.

Spiced soy dipping sauce

Ingredients

2 tablespoon soy sauce

2 tablespoon rice vinegar

1 teaspoon grated ginger

1 green onion, finely chopped

2 teaspoons sugar

1 tablespoon chopped

coriander

Method

Combine all ingredients and serve.

Stir-fried noodles with duck

If you are in a mood to splurge, use two duck confit legs. Otherwise, one is sufficient. If duck confit is unavailable, use barbecue pork or just omit.

I buy dried noodles, which take a few minutes to cook in boiling water. You can use fresh if you prefer.

Ingredients

1 large duck confit leg, at least 7 ounces (200 grams)

¼ cup soy sauce

1 tablespoon sugar

½ cup chicken stock

2 teaspoons hot Asian chili sauce

2 tablespoons rice vinegar

6 ounces (175 grams) dried Asian wheat noodles

1 tablespoon vegetable oil

1 teaspoon chopped garlic

1 tablespoon chopped ginger

1 cup thinly sliced red onion

4 cups baby bok choy, sliced on the bias

½ cup frozen, shelled edamame

4 dried Chinese mushrooms, soaked in hot water and sliced

¼ cup chopped green onions

Coriander sprigs

Method

Remove skin and fat from confit leg. Chop and set aside. Shred meat and reserve separately.

Combine soy sauce, sugar, chicken stock, chili sauce and vinegar and set aside.

Bring a large pot of water to boil and cook noodles according to package directions. Drain and reserve.

Heat oil in large skillet or wok over medium-low heat. Add duck skin and fat and cook until crisp, about 2 minutes. Remove skin from pan using a slotted spoon and set aside.

Add garlic and ginger to wok and cook for 30 seconds. Add onions and cook 1 minute. Add bok choy, edamame and mushrooms and sauté for 1 minute. Add shredded duck meat and noodles and sauté for 1 minute or until everything is hot.

Add reserved sauce, bring to a boil and cook, tossing noodles, until they have absorbed some of the sauce. Garnish with green onions, coriander sprigs and crumbled reserved duck skin. Serves 4.

lwaverman@globeandmail.com