14 Chinese New Year Recipes for Kids That Are Easy and Fun

Chinese New Year is such a lovely time to bring everyone into the kitchen, especially kids. I love the idea of making Chinese New Year recipes for kids that are simple enough for little hands but still connected to the traditional foods served during Lunar New Year.

For this list, I’m focusing on kid-friendly recipes with mild flavors, familiar ingredients, and fun shapes. I’ll also share a few easy ways to adjust these Chinese food recipes for New Year so toddlers and younger children can enjoy them too.

1. Chinese Dumplings (Jiaozi)

Chinese dumplings, or jiaozi, are one of the first foods I think of when I think about Lunar New Year. They are traditionally associated with wealth and prosperity because their shape resembles old Chinese ingots.

I especially like making dumplings with kids because they can actually help with the fun part. They can place the filling in the wrappers, fold the edges, and make their own little dumplings.

This recipe uses a simple pork and vegetable filling, but you can easily use ground chicken if your family prefers it. For younger children, I keep the seasoning mild and serve the dumplings with a simple soy-based dip without chili.

Prep Time: 35 minutes
Cook Time: 10 minutes
Difficulty: Easy to Moderate
Serves: 4–6

Why You’ll Love This Recipe

Great for making together as a family
Mild, savory filling that kids usually enjoy
Can be boiled, steamed, or pan-fried
Easy to make with store-bought dumpling wrappers
A traditional food for Chinese New Year

Ingredients

For the dumplings:

24–30 round dumpling wrappers
1/2 lb (225 g) ground pork
1 cup finely shredded Napa cabbage
2 green onions, finely chopped
1 teaspoon fresh ginger, finely grated
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 small garlic clove, finely minced, optional
1/4 teaspoon salt, or to taste

For cooking:

Water, for boiling
1 tablespoon neutral cooking oil, if pan-frying

For a mild dipping sauce:

2 tablespoons low-sodium soy sauce
1 teaspoon rice vinegar
A few drops of sesame oil

How to Make Chinese Dumplings

Prepare the cabbage.
Finely shred the Napa cabbage. If it is very wet, lightly sprinkle it with salt, let it sit for about 10 minutes, then squeeze out the excess water. This helps keep the dumpling filling from becoming watery.
Make the filling.
Add the ground pork, cabbage, green onions, ginger, soy sauce, sesame oil, cornstarch, garlic, and salt to a bowl. Mix everything together until well combined.
Fill the wrappers.
Place one dumpling wrapper on your work surface. Add about 1 tablespoon of filling to the center. Try not to overfill them because they will be harder to seal.
Seal the dumplings.
Lightly wet the edge of the wrapper with water. Fold it over the filling to make a half-moon shape, then press the edges firmly together.
If you’re making these with kids, don’t worry if every dumpling looks different. I actually think those little imperfect dumplings make a family meal feel more special.
Cook the dumplings.
Bring a large pot of water to a gentle boil. Add the dumplings in batches and stir gently so they don’t stick to the bottom.
Cook until done.
Boil until the dumplings are cooked through and the filling reaches a safe internal temperature. Remove them with a slotted spoon and drain.
Optional: pan-fry them.
If your kids prefer crispy food, heat a little oil in a skillet and cook the boiled dumplings until the bottoms are golden and crisp.
Serve warm.
Mix the soy sauce, rice vinegar, and sesame oil for a simple dipping sauce. For toddlers, you can serve the dumplings plain or with only a very small amount of low-sodium sauce.

My Tips for Making Dumplings With Kids

The best part of these easy Chinese New Year recipes for kids is that the preparation can become part of the celebration. Set out the wrappers and filling and let older children help fold them.

For toddlers, I would keep them away from the raw meat and hot cooking area. They can help with simple tasks such as placing prepared ingredients in bowls or choosing which cooked dumpling they want to try.

You can also make these dumplings ahead of time and freeze them uncooked in a single layer before transferring them to a freezer bag. Jiaozi can be boiled, steamed, or pan-fried, so you have several options depending on what your family likes.

I love serving these alongside a bowl of rice or simple vegetables for a relaxed Lunar New Year meal. They are traditional, fun to make, and easy enough to turn into one of those family traditions that kids look forward to every year.

2. Vegetable Spring Rolls

Vegetable spring rolls are one of my favorite kid-friendly recipes for Lunar New Year because they are crispy, colorful, and easy to eat with little hands. I like filling them with finely chopped vegetables so kids get a nice mix of cabbage, carrots, and bell peppers in every bite.

They are also a great choice when you’re looking for easy Chinese New Year recipes for kids. You can fry them for a traditional crispy texture, or bake or air-fry them if you want a lighter version. For younger children, I keep the filling mild and skip anything spicy.

Prep Time: 25 minutes
Cook Time: 15 minutes
Difficulty: Easy
Serves: 4–6

Why You’ll Love This Recipe

Crispy and fun for kids to eat
Packed with colorful vegetables
Easy to adjust for picky eaters
Can be fried, baked, or air-fried
Great as a Lunar New Year appetizer or snack

Ingredients

For the filling:

10–12 spring roll wrappers
2 cups finely shredded cabbage
1 medium carrot, grated or julienned
1/2 red bell pepper, thinly sliced
1/2 cup bean sprouts
2 green onions, finely chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 small garlic clove, finely minced
1 tablespoon neutral cooking oil

For sealing:

1 tablespoon cornstarch
2 tablespoons water

For cooking:

Oil, for frying

How to Make Vegetable Spring Rolls

Prepare the vegetables.
Wash and finely slice the cabbage, carrot, bell pepper, bean sprouts, and green onions. I recommend cutting everything into small pieces because it makes the spring rolls easier for kids to bite and eat.
Cook the filling.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the garlic, cabbage, carrot, bell pepper, and bean sprouts.
Stir-fry the vegetables.
Cook for about 3–5 minutes, stirring often, until the vegetables are slightly softened but still have a little texture.
Add the seasoning.
Stir in the soy sauce and sesame oil. Mix the cornstarch with a tablespoon of water and add it to the vegetables. Cook for another minute until the filling looks slightly thicker.
Let the filling cool.
This step is important. Spread the cooked vegetables on a plate and allow them to cool before filling the wrappers. A hot or watery filling can make the wrappers difficult to seal.
Fill the wrappers.
Place one spring roll wrapper on a clean surface with one corner pointing toward you. Add about 2 tablespoons of filling near the bottom center.
Roll the spring rolls.
Fold the bottom corner over the filling, then fold in the two sides. Roll it tightly toward the top corner.
Seal the edge.
Mix the cornstarch and water to make a simple paste. Brush a little along the final corner and press gently to seal.
Cook until crispy.
Heat oil and fry the spring rolls in batches until golden brown and crisp, usually about 3–4 minutes. Don’t overcrowd the pan.
Drain and cool slightly.
Remove the spring rolls and place them on a paper towel-lined plate or wire rack. Let them cool for a few minutes before serving to children.

My Tips for Making Spring Rolls Kid-Friendly

For younger kids, I like to keep the filling simple. You can leave out bean sprouts or bell peppers if your child doesn’t enjoy them and add more finely chopped carrots or cabbage instead.

I also avoid chili sauce when serving these to children. A little mild soy sauce or a simple sweet dipping sauce works well, depending on your family’s preference.

If you want a lighter version, brush the spring rolls lightly with oil and bake them at 400°F (200°C) until crisp and golden, turning them halfway through. You can also use an air fryer for a quick and less oily option.

These spring rolls are a fun addition to Chinese food recipes for New Year, especially when you’re making several dishes for the whole family. They also give kids something crispy and familiar to enjoy alongside more traditional Lunar New Year foods.

3. Chicken Fried Rice

Chicken fried rice is one of those kid-friendly recipes I always come back to because it is simple, filling, and easy to customize. The combination of fluffy rice, tender chicken, egg, and colorful vegetables makes it a great choice when you want something familiar for kids during Lunar New Year.

I also love that it is a practical recipe. If I have cooked rice left in the fridge, I can turn it into a quick family meal without much preparation. For younger children, I keep the seasoning light, cut the chicken and vegetables into very small pieces, and leave out chili completely.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy
Serves: 4

Why You’ll Love This Recipe

Simple ingredients that kids usually enjoy
A great way to use leftover cooked rice
Ready in about 30 minutes
Easy to adjust for picky eaters
Works well as a main dish for Lunar New Year

Ingredients

3 cups cooked long-grain white rice, preferably chilled
1 tablespoon neutral cooking oil
1 boneless, skinless chicken breast, about 225 g (8 oz), cut into small pieces
2 large eggs, lightly beaten
1 medium carrot, finely diced
1/2 cup frozen peas
2 green onions, finely chopped
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 small garlic clove, minced
1/4 teaspoon ground white pepper, optional

How to Make Chicken Fried Rice

Prepare the rice.
If possible, use cooked rice that has been chilled in the refrigerator. Cold rice is firmer and separates more easily in the pan, which helps give fried rice its proper texture.
Cook the chicken.
Heat the oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for about 5-7 minutes, stirring occasionally, until it is cooked through and no longer pink in the center.
Add the garlic and vegetables.
Add the minced garlic, diced carrot, and peas. Stir-fry for about 2-3 minutes, until the vegetables are tender but still colorful.
Cook the eggs.
Push the chicken and vegetables to one side of the pan. Pour the beaten eggs into the empty side and gently scramble them until just cooked.
Add the rice.
Add the chilled rice to the pan. Break up any large clumps with your spatula and toss everything together.
Season the fried rice.
Pour the soy sauce around the side of the hot pan rather than directly over one spot of rice. Add the sesame oil and white pepper, if using.
Stir-fry everything together.
Cook for another 2-3 minutes, tossing frequently, until the rice is hot and evenly mixed with the chicken, vegetables, and egg.
Finish with green onions.
Stir in the chopped green onions just before turning off the heat. Taste and add a little more soy sauce if needed.
Serve warm.
Allow the fried rice to cool slightly before serving it to younger children. For toddlers, make sure the chicken and vegetables are cut into age-appropriate, easy-to-chew pieces.

My Tips for Making Fried Rice Kid-Friendly

I like to keep this recipe mild because kids don’t need lots of strong seasoning to enjoy fried rice. If you’re making it for toddlers, you can use low-sodium soy sauce and reduce the amount even further.

For picky eaters, you can also change the vegetables. Finely diced carrots, peas, sweet corn, and very small pieces of broccoli all work nicely.

One thing I always recommend is using cold cooked rice rather than freshly cooked, soft rice. Fresh rice can become sticky and make the fried rice feel more like a rice bowl than the light, separate grains you want.

If you’re preparing several Chinese food recipes for New Year, this chicken fried rice is an easy dish to add because you can prepare the ingredients ahead of time and cook everything quickly just before serving.

For Chinese recipes for toddlers, keep the texture soft, the chicken finely chopped, and the soy sauce modest. I would also skip white pepper and any chili-based sauces for very young children.

What I love most about this fried rice is that it feels special enough for a Lunar New Year meal but is still familiar enough that kids can happily dig in. It is one of those easy Chinese New Year recipes for kids that the whole family can enjoy from the same pan.

4. Tangyuan — Chinese Sweet Rice Balls

Tangyuan are soft, chewy Chinese sweet rice balls usually filled with black sesame, peanut, or red bean paste. I love how simple and special they look, especially when served warm in a light sweet soup.

They are especially associated with the Lantern Festival, which falls on the 15th day of the lunar new year and traditionally marks the end of the Chinese New Year celebrations. Their round shape is commonly associated with family togetherness and reunion.

Prep Time: 45 minutes
Cook Time: 15 minutes
Difficulty: Moderate
Serves: 4

Why You’ll Love This Recipe

Soft and chewy texture
Sweet black sesame filling
Fun to make with older kids
A traditional Chinese festive food
Perfect for a Lunar New Year or Lantern Festival menu

Ingredients

For the dough:

1 cup (160 g) glutinous rice flour or sweet rice flour
1/2 cup (120 ml) warm water

For the black sesame filling:

2 oz (55 g) roasted black sesame seeds
1/3 cup (65 g) caster sugar
6 tablespoons (85 g) unsalted butter, softened

For serving:

4 cups water
2–3 tablespoons sugar, optional
A few slices of fresh ginger, optional

These quantities are based on a traditional-style black sesame tangyuan recipe using glutinous rice flour and a black sesame, sugar, and butter filling.

How to Make Tangyuan

Prepare the sesame filling.
Add the roasted black sesame seeds to a food processor and grind them finely. Add the caster sugar and softened butter, then mix until you have a thick paste.
Chill the filling.
Place the filling in the refrigerator for about 30 minutes. This makes it easier to shape into small balls.
Make the dough.
Put the glutinous rice flour in a bowl and slowly add the warm water while mixing. Continue mixing until a soft dough forms.
Make the dough easier to handle.
Take a small piece of dough and cook it in boiling water until it floats. Remove it and knead it back into the remaining dough. This helps create a smooth, workable dough.
Divide the dough.
Divide the dough into about 12 equal pieces and roll each piece into a small ball. Keep the dough covered with a damp towel so it doesn’t dry out.
Prepare the filling balls.
Take the chilled sesame mixture and roll it into small balls, about 4–5 g each.
Fill the tangyuan.
Flatten one dough ball into a small circle. Place a sesame filling ball in the center and carefully fold the dough around it.
Seal and roll.
Gently pinch the dough closed and roll it between your palms until you have a smooth round ball. Repeat with the remaining dough and filling.
Boil the tangyuan.
Bring a pot of water to a boil. Carefully add the tangyuan and gently stir so they don’t stick together.
Cook until they float.
When the tangyuan float to the surface, continue cooking according to the recipe method until the filling is heated through and the dough is soft and chewy.
Make a simple sweet soup.
For a kid-friendly serving option, simmer fresh water with a little sugar and a few slices of ginger. You can also simply serve the cooked tangyuan in some of their cooking water.
Serve warm.
Spoon the tangyuan into small bowls with some of the warm sweet soup. Let them cool to a comfortable temperature before serving.

My Tips for Making Tangyuan Kid-Friendly

Tangyuan have a soft but very chewy and sticky texture, so they need a little extra care when serving to young children. For toddlers and younger kids, I would cut the cooked tangyuan into smaller pieces and make sure they are seated and supervised while eating.

I also like making smaller tangyuan for children. Smaller portions are easier for little hands to manage and make the dessert feel more fun.

If black sesame has a strong flavor for your children, you can also experiment with a mild red bean or peanut filling. Traditional sweet tangyuan commonly use fillings such as black sesame, red bean, or peanut.

5. Steamed Chicken Dumplings

Steamed chicken dumplings are a softer, lighter variation of traditional Chinese dumplings, and they are one of my favorite kid-friendly recipes for a Lunar New Year meal. Instead of frying the dumplings, steaming keeps the wrappers tender and the chicken filling juicy.

I like this version when I’m cooking for younger kids because the filling is simple and mild. You can also add finely chopped vegetables such as cabbage and carrot, making them a nice option when you’re looking for Chinese recipes for toddlers or easy family-friendly recipes.

Prep Time: 30 minutes
Cook Time: 12 minutes
Difficulty: Easy to Moderate
Serves: 4

Why You’ll Love This Recipe

Soft and tender texture
Mild chicken and vegetable filling
No frying needed
Easy to prepare with store-bought wrappers
Fun for older kids to help assemble
A great addition to a Lunar New Year table

Ingredients

24–30 round dumpling wrappers
1/2 lb (225 g) ground chicken
1 cup finely chopped Napa cabbage
1/2 medium carrot, finely grated
2 green onions, finely chopped
1 teaspoon fresh ginger, finely grated
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 small garlic clove, finely minced, optional

For steaming:

Water, as needed
Napa cabbage leaves or parchment paper, for lining the steamer

How to Make Steamed Chicken Dumplings

Prepare the vegetables.
Finely chop the Napa cabbage and green onions, then grate the carrot. Keep the vegetables small so they blend nicely into the chicken filling.
Make the filling.
Add the ground chicken, cabbage, carrot, green onions, ginger, soy sauce, sesame oil, cornstarch, and garlic to a mixing bowl. Stir everything together until the mixture is evenly combined.
Fill the wrappers.
Place one dumpling wrapper on a clean surface. Add about 1 tablespoon of the chicken mixture to the center, being careful not to overfill it.
Seal the dumplings.
Dip your finger in water and run it around the edge of the wrapper. Fold the wrapper over the filling and press the edges firmly together.
If you’re making these with older kids, this is a fun step to let them help with. The dumplings don’t have to look perfect!
Prepare the steamer.
Line a bamboo steamer or steaming basket with Napa cabbage leaves or parchment paper. Leave a little space between each dumpling so they don’t stick together while cooking.
Steam the dumplings.
Bring the water underneath the steamer to a steady simmer. Place the dumplings inside, cover, and steam for about 10–12 minutes, or until the chicken filling is fully cooked.
Check the chicken.
Because these dumplings contain ground chicken, make sure the filling is cooked through before serving. The safest check is to use a food thermometer and make sure the chicken reaches 165°F (74°C) internally.
Cool slightly and serve.
Remove the dumplings from the steamer and allow them to cool for a few minutes. Serve them plain or with a mild dipping sauce.

My Tips for Making Chicken Dumplings Kid-Friendly

When I make these for kids, I keep the filling mild and don’t add chili or hot sauces. The chicken already gives the dumplings plenty of flavor, so you don’t need a strong sauce.

For picky eaters, you can make the vegetables almost invisible by chopping them very finely. Carrot and cabbage work particularly well because they add a little sweetness without overpowering the chicken.

If you’re making Chinese recipes for toddler meals, pay close attention to texture and portion size. Let the dumplings cool completely, cut them into smaller manageable pieces when appropriate, and supervise young children while they eat.

I also like serving these with steamed vegetables or a little plain rice. They make a simple family meal, but they still feel special enough for a Lunar New Year celebration.

These steamed dumplings are a lovely alternative to pan-fried or boiled dumplings, especially if you’re putting together easy Chinese New Year recipes for kids. They’re soft, comforting, and easy for the whole family to enjoy.

6. Chinese Scallion Pancakes

Chinese scallion pancakes, also known as cong you bing, are a crispy, flaky flatbread made with simple dough, green onions, oil, and salt. I love making them because they have those lovely flaky layers on the inside with crisp edges that kids can pull apart and enjoy.

They are not as sweet or heavily seasoned as some other Chinese New Year recipes for kids, which makes them easy to adapt for the whole family. You can serve them as a snack, breakfast, or a side dish with other Lunar New Year favorites.

Prep Time: 35 minutes + 30 minutes resting
Cook Time: 15 minutes
Difficulty: Easy to Moderate
Serves: 4

Why You’ll Love This Recipe

Crispy outside with soft, flaky layers
Uses simple pantry ingredients
Fun for kids to pull apart and eat
Easy to make without a complicated filling
Works well as a snack or side dish

Ingredients

For the dough:

2 cups (250 g) all-purpose flour
3/4 cup (180 ml) warm water
1/2 teaspoon salt

For the filling:

4 green onions, finely chopped
2 tablespoons sesame oil
1 tablespoon all-purpose flour
1/4 teaspoon salt

For cooking:

2 tablespoons neutral cooking oil, plus more as needed

How to Make Chinese Scallion Pancakes

Make the dough.
Add the flour and salt to a large bowl. Slowly pour in the warm water while stirring until a shaggy dough forms.
Knead the dough.
Transfer the dough to a lightly floured surface and knead for about 5–7 minutes until it becomes smooth. It should feel soft and slightly elastic.
Let the dough rest.
Place the dough in a lightly oiled bowl, cover it, and let it rest for about 30 minutes. This makes it much easier to roll out.
Prepare the filling.
Mix the chopped green onions, sesame oil, flour, and salt in a small bowl. The little bit of flour helps create the flaky layers as the pancake cooks.
Divide the dough.
Divide the rested dough into 4 equal pieces. Roll one piece into a thin circle or rectangle.
Add the scallions.
Brush the surface lightly with some of the scallion oil mixture and sprinkle with the chopped green onions.
Roll the dough.
Roll the dough tightly into a long log. Then coil the log into a spiral, tucking the end underneath.
Flatten the pancake.
Gently roll or press the spiral into a flat round pancake. Don’t worry if some of the layers show through, that is what helps create the flaky texture.
Cook the pancake.
Heat a little oil in a skillet over medium heat. Place the pancake in the pan and cook for about 3–4 minutes on each side, adding a little more oil if needed.
Cook until golden and crisp.
Continue cooking until both sides are golden brown and the center is cooked through.
Cool and serve.
Transfer the pancake to a cutting board and let it cool for a few minutes. Cut it into small wedges or strips before serving.

My Tips for Making Scallion Pancakes Kid-Friendly

I like serving these pancakes in small pieces because the flaky layers make them fun for kids to pick apart. If your child isn’t a fan of green onions, you can reduce the amount and let the crispy dough be the main attraction.

For younger children, keep the dipping sauce simple. A little low-sodium soy sauce mixed with water works well, or you can simply serve the pancakes plain.

If you’re making these as part of easy Chinese New Year recipes for kids, you can also let older children help sprinkle the scallions over the dough. Just keep the hot skillet and cooking part for an adult.

7. Sweet and Sour Chicken

Sweet and sour chicken is one of those dishes that kids often enjoy because it has a nice balance of sweet and tangy flavors. I like making this version at home because I can keep the sauce mild and control how much seasoning goes into the dish.

It is not a traditional Lunar New Year dish in the same way that dumplings or longevity noodles are, but it fits nicely into a family-style Chinese New Year meal. For kids, I serve the tender chicken with colorful bell peppers and pineapple over plain rice, and I skip the chili completely.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy
Serves: 4

Why You’ll Love This Recipe

Sweet and tangy flavor kids usually enjoy
Tender chicken with colorful vegetables
Easy to serve with plain rice
Simple ingredients
Easy to adjust for younger children

Ingredients

For the chicken:

1 lb (450 g) boneless, skinless chicken breast or thighs
1/2 cup (60 g) cornstarch
1/2 teaspoon salt
2 tablespoons neutral cooking oil

For the vegetables:

1 red bell pepper, cut into small pieces
1 green bell pepper, cut into small pieces
1/2 small onion, cut into small pieces
1 cup pineapple chunks, fresh or canned and drained

For the sauce:

1/4 cup (60 ml) ketchup
1/4 cup (60 ml) pineapple juice
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 small garlic clove, finely minced
1 teaspoon cornstarch
2 tablespoons water

How to Make Sweet and Sour Chicken

Prepare the chicken.
Cut the chicken into small, bite-sized pieces. For kids, I prefer smaller pieces because they are easier to eat and cook more quickly.
Coat the chicken.
Add the chicken to a bowl and season lightly with salt. Sprinkle the cornstarch over the chicken and toss until each piece is lightly coated.
Mix the sauce.
In a small bowl, whisk together the ketchup, pineapple juice, rice vinegar, soy sauce, brown sugar, and garlic. In another small bowl, mix the cornstarch with water.
Cook the chicken.
Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 4–5 minutes per side, turning as needed, until golden and cooked through.
Cook the vegetables.
Remove the chicken from the pan and add the bell peppers and onion. Stir-fry for about 3–4 minutes, until they are slightly softened but still colorful.
Add the sauce.
Pour the sweet and sour sauce into the skillet. Stir in the cornstarch slurry and let the sauce simmer for about 1–2 minutes until it begins to thicken.
Add the pineapple and chicken.
Return the cooked chicken to the pan and add the pineapple chunks. Gently toss everything together so the chicken and vegetables are coated with the sauce.
Simmer briefly.
Cook for another 1–2 minutes, just until everything is hot and the sauce is thick and glossy.
Serve warm.
Serve the sweet and sour chicken over plain steamed rice. Allow the food to cool slightly before serving it to young children.

My Tips for Making Sweet and Sour Chicken Kid-Friendly

The easiest way to make this recipe more kid-friendly is to keep the sauce balanced rather than making it very sharp or spicy. If your child prefers sweeter flavors, you can add a little extra pineapple instead of adding more sugar.

I also like cutting the bell peppers and chicken into small pieces. If your child is a picky eater, you can start with just chicken and pineapple, then gradually introduce the vegetables.

For Chinese recipes for toddler meals, make sure the chicken is fully cooked and cut into age-appropriate pieces. I would also use low-sodium soy sauce and avoid chili flakes, hot sauce, or other spicy additions.

8. Chinese Vegetable Fried Rice

Chinese vegetable fried rice is one of the easiest Chinese New Year recipes for kids to make at home. I love this version because it is colorful, filling, and easy to change depending on what vegetables my family enjoys.

It is also a great choice if you’re looking for kid-friendly recipes without meat. The combination of fluffy rice, eggs, peas, carrots, and sweet corn gives the dish plenty of texture and flavor, while the soy sauce keeps it simple. For toddlers, I use less soy sauce and make sure the vegetables are cooked until soft.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy
Serves: 4

Why You’ll Love This Recipe

Quick and easy to prepare
Uses simple everyday ingredients
Naturally vegetarian when made without oyster sauce
Easy to customize for picky eaters
A colorful addition to a Lunar New Year meal

Ingredients

3 cups cooked and chilled long-grain white rice
2 tablespoons neutral cooking oil
2 large eggs, lightly beaten
1 medium carrot, finely diced
1/2 cup frozen peas
1/2 cup sweet corn
2 green onions, finely chopped
1 small garlic clove, finely minced
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1/4 teaspoon white pepper, optional

How to Make Chinese Vegetable Fried Rice

Prepare the rice.
For the best texture, use cooked rice that has been chilled in the refrigerator. Cold rice is firmer and separates easily in the pan instead of becoming sticky.
Cook the eggs.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and gently scramble until just cooked. Remove them from the pan and set aside.
Cook the vegetables.
Add the remaining oil to the pan. Add the garlic, carrot, peas, and sweet corn and stir-fry for about 3–4 minutes, until the vegetables are tender.
Add the rice.
Add the chilled rice to the skillet. Use your spatula to break up any clumps and toss the rice with the vegetables.
Season the rice.
Add the soy sauce, sesame oil, and white pepper if using. Stir everything together so the seasoning is evenly distributed.
Return the eggs.
Add the scrambled eggs back to the pan. Toss gently until the eggs are mixed evenly through the rice.
Add the green onions.
Stir in the chopped green onions and cook for another minute.
Serve warm.
Remove from the heat and let the fried rice cool slightly before serving. For younger children, check that the vegetables are soft and the rice is at a comfortable temperature.

My Tips for Making Vegetable Fried Rice Kid-Friendly

I like to keep this recipe simple when serving it to kids. If you’re cooking for a picky eater, start with vegetables they already enjoy instead of adding too many new ingredients at once.

Carrots, peas, and sweet corn are especially useful because they add natural sweetness and bright colors to the rice. You can also add finely chopped broccoli, green beans, or small pieces of bell pepper if your child likes them.

For Chinese recipes for toddler meals, reduce the soy sauce and skip the white pepper. You can also chop the vegetables very finely and cook them until soft, making the rice easier to chew.

One of my biggest tips is not to add too much oil or sauce. You want the rice to stay light and fluffy rather than becoming greasy or overly salty.

9. Chinese Steamed Buns (Baozi)

Chinese steamed buns, or baozi, are soft, fluffy buns filled with savory or sweet fillings. I love including them in a Lunar New Year meal because they are comforting, fun to eat, and a little different from the usual rice and noodle dishes.

For this kid-friendly version, I’m using a mild chicken and vegetable filling. You can also make baozi with vegetables or a sweet red bean filling, so there is plenty of room to change the recipe depending on what your family likes.

Prep Time: 35 minutes + 1 hour 15 minutes rising
Cook Time: 15 minutes
Difficulty: Moderate
Serves: 6

Why You’ll Love This Recipe

Soft and fluffy texture
Mild filling that works well for kids
Fun shape that makes mealtime more interesting
Can be filled with chicken, vegetables, or sweet fillings
Great for a Lunar New Year family meal

Ingredients

For the dough:

3 cups (375 g) all-purpose flour
1 teaspoon instant yeast
2 tablespoons sugar
1 tablespoon neutral cooking oil
1 cup (240 ml) warm water

For the chicken filling:

1/2 lb (225 g) ground chicken
1/2 cup finely chopped Napa cabbage
1 small carrot, finely grated
2 green onions, finely chopped
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 teaspoon fresh ginger, finely grated

How to Make Chinese Steamed Buns

Make the dough.
Add the flour, instant yeast, and sugar to a large mixing bowl. Slowly pour in the warm water while stirring, then add the oil and mix until a soft dough forms.
Knead the dough.
Transfer the dough to a lightly floured surface and knead for about 8 minutes, or until it becomes smooth and elastic.
Let the dough rise.
Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Leave it in a warm place for about 1 hour, or until it has roughly doubled in size.
Prepare the filling.
While the dough is rising, combine the ground chicken, Napa cabbage, carrot, green onions, soy sauce, sesame oil, cornstarch, and ginger in a bowl. Mix until everything is evenly combined.
Divide the dough.
Once the dough has risen, gently press out the air. Divide it into about 12 equal pieces.
Roll each piece.
Roll one piece of dough into a small circle, keeping the center slightly thicker than the edges. This gives the bun enough strength to hold the filling.
Add the filling.
Place about 1 tablespoon of chicken filling in the center of each dough circle. Don’t overfill the buns because they need room to close properly.
Shape the baozi.
Bring the edges of the dough up around the filling and pinch them together at the top. If you’re making these with older children, they can help with this part—the buns don’t have to look perfect.
Let them rest.
Place the filled buns on small squares of parchment paper and cover them loosely. Let them rest for about 15 minutes.
Steam the buns.
Bring water to a steady simmer in a steamer. Place the buns inside, leaving space between them because they will expand as they cook.
Cook until fluffy.
Cover and steam for about 12–15 minutes, or until the buns are puffed and the chicken filling is fully cooked.
Let them cool slightly.
Turn off the heat and let the buns sit covered for about 3–5 minutes before opening the steamer. This helps prevent the sudden temperature change from making the buns collapse.
Serve warm.
Carefully remove the baozi and allow them to cool slightly before serving to children.

My Tips for Making Baozi Kid-Friendly

I keep the filling mild when making these for kids. There is no need for chili or strong spices, the soft bun and tender chicken already make them delicious.

If your child is a picky eater, you can make the filling even simpler. Finely grated carrot and chicken work well together, and you can gradually add cabbage or green onions as your child becomes more comfortable with them.

For Chinese recipes for toddler meals, make sure the chicken filling is completely cooked and allow the buns to cool before serving. Cut or tear the bun into smaller, manageable pieces when appropriate.

Baozi Filling Variations

One of the best things about these kid-friendly recipes is how easy they are to change.

You can try:

Vegetable baozi: Use finely chopped cabbage, carrot, mushrooms, and green onions.
Chicken and corn baozi: Add a small amount of sweet corn for a sweeter filling.
Sweet baozi: Fill the buns with sweet red bean paste instead of the savory chicken mixture.
Plain baozi: Make the buns without filling and serve them alongside a mild soup or stir-fried vegetables.

If you’re looking for easy Chinese New Year recipes for kids, baozi are a nice recipe to make when you have a little extra time. They take longer than fried rice or spring rolls because the dough needs time to rise, but the soft buns make them worth the effort.

I especially like serving baozi as part of a larger Lunar New Year spread with dumplings, noodles, and vegetables. They feel festive without being too complicated, and kids usually love having their own soft little bun to hold and eat.

10. Chinese Egg Drop Soup

Chinese egg drop soup is one of the simplest kid-friendly recipes on this list. I love how quickly it comes together, the warm broth, soft egg ribbons, and little pieces of green onion make it comforting without needing a long list of ingredients.

It is also easy to make a milder version for children. For Chinese recipes for toddler meals, I use low-sodium broth, keep the seasoning very light, and leave out white pepper. You can also add a little finely chopped carrot or corn if you want to make the soup more colorful.

Prep Time: 5 minutes
Cook Time: 10 minutes
Difficulty: Easy
Serves: 4

Why You’ll Love This Recipe

Ready in about 15 minutes
Uses simple ingredients
Warm and comforting for kids
Easy to adjust for younger children
Makes a lovely starter for a Lunar New Year meal

Ingredients

4 cups (960 ml) low-sodium chicken or vegetable broth
2 large eggs
1 tablespoon cornstarch
2 tablespoons cold water
2 green onions, finely sliced
1 teaspoon sesame oil
1/4 teaspoon white pepper, optional
1/4 teaspoon salt, or to taste

How to Make Chinese Egg Drop Soup

Prepare the eggs.
Crack the eggs into a small bowl and beat them lightly with a fork. You don’t need to whisk them until completely smooth, just make sure the yolks and whites are mixed.
Heat the broth.
Pour the chicken or vegetable broth into a medium saucepan and bring it to a gentle simmer over medium heat.
Make the cornstarch slurry.
In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. This helps thicken the soup slightly.
Add the slurry.
Slowly pour the cornstarch mixture into the simmering broth while stirring. Continue cooking for about 1–2 minutes until the broth becomes slightly thicker.
Add the egg.
Slowly drizzle the beaten egg into the soup in a thin stream while gently stirring the broth in one direction. The egg will cook almost immediately and form soft ribbons.
Season the soup.
Stir in the sesame oil and white pepper, if using. Taste before adding salt because the broth and soy-based ingredients can already contain sodium.
Add the green onions.
Sprinkle in the sliced green onions and stir gently.
Serve warm.
Remove the soup from the heat and let it cool slightly before serving to children. The soup should be warm, not hot.

My Tips for Making Egg Drop Soup Kid-Friendly

I prefer keeping this soup very simple for kids. The soft egg ribbons are usually enough to make it interesting, so I don’t add chili oil or other spicy seasonings.

For younger children, use a low-sodium broth and skip the white pepper. You can also finely chop the green onions or leave them out if your child doesn’t like their stronger flavor.

If you’re preparing Chinese recipes for toddler meals, make sure the soup has cooled to a safe eating temperature before serving. You can also add finely cooked carrots, peas, or sweet corn to make it more substantial.

11. Chinese Chicken Wontons

Chinese chicken wontons are small, tender dumplings filled with seasoned chicken and vegetables. I like making them for kids because they are bite-sized, soft, and easy to serve with a simple dipping sauce.

This is a mild version, so I leave out chili and keep the seasoning gentle. You can boil or steam the wontons, and if you’re looking for easy Chinese New Year recipes for kids, they are also a fun recipe to make together because older children can help fill and fold the wrappers.

Prep Time: 30 minutes
Cook Time: 10 minutes
Difficulty: Easy to Moderate
Serves: 4–6

Why You’ll Love This Recipe

Small and easy-to-handle wontons
Mild chicken and vegetable filling
Can be steamed or boiled
Fun for kids to help prepare
A nice addition to a Lunar New Year meal

Ingredients

For the wontons:

24 wonton wrappers
1/2 lb (225 g) ground chicken
1/2 cup finely grated carrot
2 green onions, finely chopped
1 teaspoon fresh ginger, finely grated
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 small garlic clove, finely minced, optional

For sealing:

2 tablespoons water

For cooking:

Water, for boiling or steaming

For a mild dipping sauce:

2 tablespoons low-sodium soy sauce
1 teaspoon rice vinegar
1 teaspoon water

How to Make Chinese Chicken Wontons

Prepare the filling.
Add the ground chicken, grated carrot, green onions, ginger, soy sauce, sesame oil, cornstarch, and garlic to a bowl. Mix until everything is evenly combined.
Prepare the wrappers.
Keep the wonton wrappers covered with a slightly damp kitchen towel while you work. This prevents them from drying out and becoming difficult to fold.
Fill the wontons.
Place one wrapper on a clean work surface. Add about 1 teaspoon of chicken filling to the center. Try not to overfill them, as a small amount makes folding much easier.
Seal the wrapper.
Dip your finger in water and lightly wet the edges of the wrapper. Fold it over the filling to make a triangle and press the edges firmly together.
Shape the wonton.
Bring the two outer corners of the triangle toward each other and press them together with a little water. You can also simply leave the wonton as a triangle if that is easier.
Repeat.
Continue filling and folding until you have used all the filling. Place the finished wontons on a lightly floured plate so they don’t stick.

How to Cook the Wontons

To boil:

Bring a large pot of water to a gentle boil. Carefully add the wontons in batches and stir gently once so they don’t stick together.
Cook for about 5–7 minutes, or until the chicken filling is completely cooked. Remove them with a slotted spoon and drain well.

To steam:

Line a steamer basket with parchment paper or cabbage leaves. Arrange the wontons with a little space between them.
Steam over simmering water for about 8–10 minutes, or until the chicken filling is fully cooked.
Check the filling.
Ground chicken should reach 165°F (74°C) internally for safe consumption.
Serve warm.
Mix the soy sauce, rice vinegar, and water for a mild dipping sauce. Allow the wontons to cool slightly before serving them to children.

My Tips for Making Chicken Wontons Kid-Friendly

I keep the filling very mild when making these for children. There’s no need for chili oil or hot sauces, especially if you’re serving younger kids.

The carrot adds a little natural sweetness and color, while the chicken keeps the filling familiar. If your child isn’t a fan of carrot, you can replace it with finely chopped cabbage or another soft vegetable they already enjoy.

For Chinese recipes for toddler meals, cut the cooked wontons into smaller pieces when appropriate and make sure they have cooled enough to eat comfortably. Young children should always be supervised while eating.

12. Chinese Orange Chicken

Chinese orange chicken is a sweet, tangy, and citrusy dish that is often a hit with kids. I like making it at home because the orange sauce gives the chicken plenty of flavor without needing a lot of heat or strong spices.

This is more of a Chinese-American style dish than a traditional Lunar New Year recipe, but it works really well for a family celebration. I keep this version mild, skip the chili, and serve it with plain rice, making it one of those easy Chinese New Year recipes for kids that both children and adults can enjoy.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy
Serves: 4

Why You’ll Love This Recipe

Sweet and citrusy flavor kids enjoy
Tender chicken with a light crispy coating
Simple homemade orange sauce
Easy to make without chili
Delicious with plain steamed rice

Ingredients

For the chicken:

1 lb (450 g) boneless, skinless chicken breast or thighs
1/2 cup (60 g) cornstarch
1/2 teaspoon salt
2 tablespoons neutral cooking oil

For the orange sauce:

1/2 cup (120 ml) fresh orange juice
1 teaspoon finely grated orange zest
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons brown sugar
1 tablespoon honey
1 small garlic clove, finely minced
1 teaspoon fresh ginger, finely grated
1 teaspoon cornstarch
2 tablespoons water

For serving:

Steamed white rice
Sliced green onions, optional
Sesame seeds, optional

How to Make Chinese Orange Chicken

Prepare the chicken.
Cut the chicken into small, bite-sized pieces. Pat them dry with a paper towel so the cornstarch coating sticks properly.
Coat the chicken.
Place the chicken in a bowl and season lightly with salt. Add the cornstarch and toss until each piece is evenly coated.
Prepare the orange sauce.
In a small bowl, whisk together the orange juice, orange zest, soy sauce, rice vinegar, brown sugar, honey, garlic, and ginger. In a separate bowl, mix the cornstarch with water to make a smooth slurry.
Cook the chicken.
Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary.
Brown the chicken.
Cook for about 4–5 minutes per side, turning occasionally, until the chicken is golden on the outside and cooked through.
Make the sauce.
Remove the chicken from the pan and reduce the heat to medium. Pour in the orange sauce and bring it to a gentle simmer.
Thicken the sauce.
Stir the cornstarch slurry once more and slowly add it to the simmering sauce. Cook for about 1–2 minutes, stirring continuously, until the sauce becomes glossy and slightly thick.
Add the chicken.
Return the cooked chicken to the skillet. Toss gently until every piece is coated with the orange sauce.
Finish cooking.
Let everything cook together for another 1–2 minutes so the chicken absorbs some of the sauce.
Serve.
Spoon the orange chicken over steamed rice. Add a small sprinkle of green onion or sesame seeds if desired.

My Tips for Making Orange Chicken Kid-Friendly

The orange juice naturally gives this dish a sweet and fruity flavor, so kids don’t need a spicy sauce to make it interesting. I leave out chili flakes and chili oil completely when serving younger children.

If your child prefers sweeter flavors, you can add a little extra orange juice instead of increasing the sugar. For picky eaters, serving the chicken and rice separately can also make the meal feel more familiar.

For Chinese recipes for toddler meals, cut the chicken into small, age-appropriate pieces and make sure it is fully cooked. I would also use low-sodium soy sauce and keep the ginger mild.

A Note About This Recipe and Lunar New Year

Orange chicken is popular in Chinese-American cuisine, but it isn’t one of the classic traditional foods specifically associated with Lunar New Year. I think it’s perfectly fine to include familiar dishes like this alongside more traditional foods such as dumplings and longevity noodles.

For a family celebration, the goal is to have food that everyone actually enjoys. This orange chicken gives kids a familiar sweet-and-savory option while the rest of the table can feature more traditional Chinese recipes.

That balance is what I like about putting together Chinese New Year recipes for kids. You can keep the celebration connected to Lunar New Year traditions while still making room for simple, friendly recipes that your children are excited to eat.

13. Chinese Sesame Noodles

Chinese sesame noodles are creamy, nutty, and full of simple savory flavor. I like this recipe because it comes together quickly and doesn’t need a long list of ingredients, which makes it a handy option when I’m preparing several Chinese New Year recipes for kids at the same time.

The sauce is made with sesame paste, soy sauce, rice vinegar, and a little sweetness. For kids, I keep it mild and leave out chili oil. If you’re making these for younger children, remember that sesame is a common food allergen, so only serve it if it is suitable for your child.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy
Serves: 4

Why You’ll Love This Recipe

Quick meal or side dish
Creamy sesame sauce kids can enjoy
Simple ingredients
Easy to make mild
Great served warm or at room temperature

Ingredients

For the noodles:

12 oz (340 g) Chinese wheat noodles or thin egg noodles
2 green onions, finely sliced
1 tablespoon sesame seeds, optional

For the sesame sauce:

3 tablespoons Chinese sesame paste or tahini
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon honey or sugar
1 small garlic clove, finely grated
3–4 tablespoons warm water, as needed

Optional for adults:

1 teaspoon chili oil

How to Make Chinese Sesame Noodles

Cook the noodles.
Bring a large pot of water to a boil and cook the noodles according to the package directions. Try not to overcook them because soft noodles can become mushy once mixed with the sauce.
Drain the noodles.
Drain well and set them aside. If you’re using noodles that tend to stick together, toss them with a very small amount of sesame oil.
Make the sesame sauce.
Add the sesame paste, soy sauce, rice vinegar, sesame oil, honey or sugar, and garlic to a bowl. Whisk everything together.
Thin the sauce.
Slowly add the warm water, one tablespoon at a time, while whisking. Continue until the sauce is smooth and creamy but thin enough to coat the noodles easily.
Combine the noodles and sauce.
Add the cooked noodles to a large bowl. Pour over the sesame sauce and toss gently until all the noodles are evenly coated.
Add the green onions.
Sprinkle the sliced green onions over the noodles and toss once more.
Add sesame seeds.
If using, sprinkle a small amount of sesame seeds over the top.
Serve.
Serve the noodles warm or allow them to cool slightly before serving. If you’re preparing them for young children, cut the noodles into manageable lengths when appropriate.

My Tips for Making Sesame Noodles Kid-Friendly

The sesame sauce has a rich flavor, so I usually keep the first serving fairly light. If your child is new to sesame, start with a small amount and make sure there are no known sesame allergies.

I also leave the chili oil out of the children’s portion. If adults at the table like spicy food, you can add chili oil separately to their servings rather than making the whole bowl spicy.

For Chinese recipes for toddler meals, use a low-sodium soy sauce and make sure the noodles are soft enough to chew. Because sesame is an allergen, parents should consider their child’s individual allergy history before serving this recipe.

My Little Serving Tip

If I’m serving these noodles to kids, I like to put the noodles in a bowl and keep some of the toppings separate. That way, children can choose what they want to add, which can make them more interested in trying the meal.

These noodles also work nicely alongside dumplings, spring rolls, or steamed vegetables. If you’re preparing a bigger Lunar New Year spread, they give the table another soft, comforting dish without requiring much cooking time.

Chinese sesame noodles may not have the same strong Lunar New Year symbolism as dumplings or longevity noodles, but they are a practical addition to a family celebration. I love having a few familiar, kid-friendly recipes alongside traditional foods so everyone can enjoy the meal.

For me, that is what makes these one of the easy Chinese New Year recipes for kids worth making. They are quick, creamy, mild, and easy to customize for both children and adults.

14. Chinese Coconut Buns

Chinese coconut buns are soft, slightly sweet buns filled with a buttery coconut mixture. I love this recipe as a little sweet treat because the fluffy bread and sweet coconut filling make it feel special without being too complicated.

These buns are better described as a Chinese bakery-style treat rather than a traditional Lunar New Year food. Still, they fit nicely into a family celebration, especially when you’re looking for kid-friendly recipes that can be served after savory dishes such as dumplings, fried rice, and noodles.

Prep Time: 30 minutes + 1 hour 30 minutes rising
Cook Time: 18–20 minutes
Difficulty: Moderate
Serves: 8–10 buns

Why You’ll Love This Recipe

Soft and fluffy homemade bread
Sweet coconut filling kids can enjoy
Great for breakfast, snacks, or dessert
Can be prepared ahead
A fun addition to a Lunar New Year food table

Ingredients

For the dough:

2 1/2 cups (315 g) all-purpose flour
2 tablespoons sugar
1 teaspoon instant yeast
1/2 teaspoon salt
3/4 cup (180 ml) warm milk
1 large egg
2 tablespoons unsalted butter, melted

For the coconut filling:

1 cup (85 g) unsweetened shredded coconut
3 tablespoons unsalted butter, softened
3 tablespoons sugar
1 large egg yolk
1 tablespoon milk
1/2 teaspoon vanilla extract

For the topping:

1 tablespoon melted butter
1 tablespoon shredded coconut, optional

How to Make Chinese Coconut Buns

Make the dough.
Add the flour, sugar, yeast, and salt to a large bowl. Pour in the warm milk, then add the egg and melted butter.
Mix everything together.
Stir until the ingredients come together into a soft dough. If the dough feels very sticky, add a little flour, one tablespoon at a time.
Knead the dough.
Transfer it to a lightly floured surface and knead for about 8–10 minutes, until the dough becomes smooth and elastic.
Let the dough rise.
Place the dough in a lightly greased bowl and cover it. Leave it in a warm place for about 1 hour, or until it has roughly doubled in size.
Make the coconut filling.
While the dough rises, mix the softened butter, shredded coconut, sugar, egg yolk, milk, and vanilla in a bowl. Stir until you have a soft, evenly mixed filling.
Divide the dough.
Once the dough has risen, gently press out the air and divide it into 8–10 equal pieces.
Fill the buns.
Flatten each piece of dough into a small circle. Place about 1 tablespoon of coconut filling in the center.
Seal the buns.
Bring the edges of the dough together over the filling and pinch them firmly to seal. Place each bun seam-side down on a parchment-lined baking tray.
Let them rise again.
Cover the shaped buns loosely and let them rest for about 30 minutes, until they look slightly puffy.
Prepare for baking.
Preheat your oven to 350°F (175°C). Brush the tops lightly with melted butter and sprinkle with a little shredded coconut if desired.
Bake the buns.
Bake for about 18–20 minutes, or until the buns are lightly golden and cooked through.
Cool before serving.
Transfer the buns to a wire rack and allow them to cool before serving.

My Tips for Making Coconut Buns Kid-Friendly

I like keeping the filling lightly sweet rather than making it overly sugary. The coconut gives the buns plenty of flavor on its own.

For younger children, you can make smaller buns so they are easier to hold. Let them cool completely before serving, and break the bun into smaller pieces if needed.

If your child doesn’t enjoy coconut, you can make a few plain buns from the same dough. You can also use a small amount of sweet red bean paste for a different Chinese bakery-style variation.

When Should I Serve Chinese Coconut Buns?

These buns work well as a sweet breakfast, afternoon snack, or simple dessert after a Lunar New Year meal. I especially like serving them after savory dishes because the lightly sweet coconut filling gives everyone something different.

If you’re creating a menu of Chinese food recipes for New Year, these buns can also be a fun way to finish the meal. They are not one of the main traditional Chinese New Year foods, but they can still be part of a relaxed family celebration.

For me, the best Chinese New Year recipes for kids are the ones that make children curious about the food and give them something enjoyable to share with the family. These soft coconut buns do exactly that, while adding a little sweetness to the Lunar New Year table.