A savory start to the Chinese New Year

Fried, steamed, meat or vegetarian, dumplings are a warming - and traditional - midnight snack

By Nina Simonds

Globe Correspondent / January 21, 2009

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Next Sunday night and Monday, as Chinese the world over gather to celebrate the Year of the Ox, firecrackers will scare away evil spirits, bright red banners hung on doorways will convey good wishes for the months ahead, and pan-fried and steamed dumplings stuffed with juicy meat and vegetable fillings will be devoured by the thousands. (Full article: 787 words)