Dumplings are an indispensable dish on New Year’s Eve at my house every year.

A few days before New Year's Eve, my mother would go to the vegetable market early to buy fresh pork and mutton, as well as carrots, Chinese cabbage, leeks, day lilies, celery, and eggs.

Afterwards, my mother will spend about four or five hours chopping them into fillings. Because some family members love pork and some hate it, my mother will make three dumplings with different ingredients. They are pork and cabbage, mutton and carrot, and one is leek and egg.

Every time before dinner on New Year’s Eve, our whole family would gather around the dining table. My sister and I were responsible for making dumpling wrappers, and my mother and father were responsible for making dumplings. Although my younger brother couldn’t help much, he watched. His chubby little hands were playing with the dough in the basin, and everyone felt very happy.

The family was cooking, and soon the steaming dumplings came out of the pot. My mother would prepare various sauces for us. The whole family watched the Spring Festival Gala happily and ate dumplings happily.