Try these tasty Lunar New Year recipes courtesy of the winners from the #LNYCookOff2025!

1st Place Winner: Kim of @theprizeofcooking

Makes 15-18 dumplings

13.2 one sheet puff pastry, found in the refrigerated case
1-.05 oz Melissa’s Dried Portobello Mushrooms
1-.05 oz Melissa’s Dried Shiitake Mushrooms
1 tsp grated fresh ginger
2 green onions, minced
1/2 tsp sesame oil
1 tbs soy sauce
1 egg, white and yolk divided
2 tbs toasted sesame seeds
2 tsp kosher salt
Optional: soy sauce for dipping

Rehydrate the dried mushrooms according to the package. Remove from the liquid (save the mushroom liquid to make a delicious mushroom sauce later).

In a food processor, place the mushroom pieces, ginger, green onions, sesame oil, soy sauce and the egg white. Pulse until a slightly chunky filling is created.

Heat the oven to 350 º. Line a baking sheet with parchment paper.

Roll the puffy pastry out and cut 3 inches circles. If you are using a frozen pastry brand, you may be able to cut more circles.

Divide the filling among the puff pastry circles, fold it closed and use a fork to pinch the edges closed. Brush each dumpling with the egg yolk that has been whisked. Sprinkle with the toasted sesame seeds and kosher salt.

Bake 15-20 minutes or until golden brown. Serve with soy sauce if desired.

2nd Place Winner: Kathleen of @kat.bakescakes

Ingredients:
2 chicken breasts, marinated in teriyaki, grilled
½ Melissa’s yellow onion
½ Melissa’s red onion
½ Melissa’s white onion
1 tablespoon minced ginger
3 garlic cloves, minced
8oz. pad Thai rice noodles, cooked per box directions
3 eggs, soft boiled
Soy sauce, to taste
Lime juice
Cooked edamame
Chopped spring onion, for garnish
Sesame oil for cooking

Directions:
Grill chicken until fully cooked with internal temperature of 165°F.

Prepare rice noodles per box directions.

In a large wok, heat oil and stir-fry onions until tender.

Add garlic and ginger and cook. Add cooked rice noodles, using tongs to stir and mix into the onions. Add soy sauce to taste. Add lime juice, about 1 tbsp. Add chicken and stir to mix in.

Plate and garnish with edamame, spring onion and soft boiled egg.

3rd Place Winner: Harley of @purple_emporer

Ingredients
1 bag Melissa's Baby Dutch Yellow® potatoes
1 small yellow onion, diced
3 Tbsp. oil
1lb. ground pork
3 tsp. yellow curry powder
2 tsp. sugar
1 tsp. salt
1 pkg. rice paper wrappers
1 bottle Melissa's Costa Azul Hot Sauce
Green onion for garnish

Directions
Bake or air fry the baby potatoes until soft. Remove the potato skin and mash the potatoes in a bowl. Set aside for later.

Pour 1 Tbsp. oil into a skillet and sauté onions until golden brown.

Add ground pork, cook until done.

Add curry powder, sugar, salt, and mashed potatoes to the pork and onions. Stir until well combined.

Allow mixture to cool completely before wrapping.

*I recommend using rice paper wrappers. They are a healthier option, gluten-free and have a lower calorie count.

To prepare the rice paper wrappers, dip the wrappers into room temperature water until they soften. Lay each wrapper on a smooth surface, add filling and roll. The rice paper will stick securely to itself.

Using a wok, heat 2 Tbsp. oil and deep fry each roll until golden brown. Place each roll on a plate with a paper towel to soak up any excess oil.

Serve with Melissa's Costa Azul Hot Sauce and garnish with green onion.