Lunar New Year dumplings (jiaozi) are savoury parcels of pork, vegetables or shrimp, steamed or pan-fried, served with soy-vinegar dipping sauce — a symbol of prosperity. The savoury filling, soy-vinegar tang and any fried crust pair best with crisp, aromatic whites and dry sparkling, whose acidity matches the dipping sauce and freshness flatters the dumplings. Riesling and Champagne are ideal and festive. The wine should be fresh, aromatic and lively; bright acidity against the soy-vinegar and bubbles to celebrate make crisp whites and sparkling the natural Lunar New Year match.
Our sommelier's picks
Save to PinterestDry sparkling
8–10°C (46–50°F)Champagne Blend · Champagne, France
Champagne's acidity and bubbles flatter the dumplings, cut any fried crust and suit the celebration.
Crémant or Cava give the effect for less.
Off-dry aromatic white
8–11°C (46–52°F)Riesling · Germany
Riesling's fruit and acidity match the soy-vinegar dip and savoury filling.
German Riesling is superb value.
Crisp aromatic white
9–11°C (48–52°F)Grüner Veltliner · Austria
Grüner's white pepper and citrus are a brilliant, flexible match for varied dumplings.
Great-value Federspiel.
Light sparkling
6–8°C (43–46°F)Prosecco Glera · Italy
Fresh, light Prosecco refreshes between bites and adds festivity.
Inexpensive and easygoing.
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Questions about pairing Lunar New Year Dumplings
What wine pairs with Lunar New Year dumplings?
Crisp aromatic whites like Riesling and Grüner Veltliner, or dry sparkling — their acidity matches the soy-vinegar dip and freshness flatters the savoury parcels.
Why sparkling for the celebration?
Champagne or Prosecco add festivity while their bubbles and acidity cut any fried crust and refresh between dumplings.
What if the dumplings are pan-fried?
The crisp crust loves bubbles or a high-acid white even more, slicing through the fried richness.