Monthly Archives: February 2026

Celebrating 27 Years of Gung Haggis Fat Choy – Watch it again online!


Did you miss Gung Haggis Fat Choy 2026?   Never fear, as we recorded it for your viewing pleasure!   The 27th annual Gung Haggis Fat Choy celebration returned in 2026 with its trademark blend of ceremony, satire, and cultural fusion, marking Lunar New Year and Robbie Burns Day in a single evening of performance, food, and community gathering.

Held for the first time at Pink Pearl Chinese Restaurant in Vancouver, the event brought together Scottish and Chinese traditions in a way that was at once playful and pointed. Bagpipes and the dragon dance shared the same stage; Burns poetry echoed alongside contemporary readings by our featured poet, Bonnie Quan Symons, and First Nations elder and author Larry Grant.  

Haggis appeared reimagined as the legendary fried haggis wonton dim sum and other hybrid dishes.  Together, the evening celebrated the idea that cultures do not merely coexist in Canada, but actively shape one another.

Now in its third decade, Gung Haggis Fat Choy has become a fixture in Vancouver’s cultural calendar, known for using humour and history to explore questions of belonging, migration, and shared history. The 2026 edition continued that tradition, drawing artists, writers, musicians, and community members into a space that felt both festive and reflective.

Until next year, we’ll meet again!  Happy Lunar New Year!  

Best Chinese New Year Dinner North America? (Gung Haggis Fat Choy) And Dan Seto’s Chinese Fusion Dumpling Recipe


This video was created by Dan Seto.   Check out Dan’s Chinese Canadian Roots YouTube video channel, too. Recipe Is Below:

DEEP FRIED WONTON HAGGIS DUMPLING

1 to 2 kohrabi cabbage, diced
2 medium size carrot, diced
2 celery stalks, diced
1 medium onion, diced
2 stalks salted preserved daikon
1 tablespoon chopped ginger
1 tablespoon chopped garlic
3 tablespoons cooking oil
2 to 3 tablespoons light regular
4 to 6 oz. haggis or sub with ground pork
1/2 cup chicken broth or water
1 tablespoon cornstarch in 1/3 cup water
1 package large wonton skins or spring roll skins
2 to 3 cups of cooking oil, such as peanut oil

COOKING INSTRUCTIONS

Cut and dice kholrabi cabbage, carrots, onion, celery and salted daikon.
Preheat the wok or pan on medium heat. Add cooking oil. Then add ginger and garlic and stir-fry briefly. Add vegetables and stir-fry for 1 to 2 minutes. Add haggis and stir fry. Add chicken broth and bring to a boil. Continue to stir-fry and then thicken the sauce with the cornstarch solution. Remove the haggis filling into a large bowl and let it cool.

Make circular dumpling wrappers by cupping the wonton skins or spring roll skins. Add 2 tablespoons or less of haggis filling. onto a dumpling wrapper. Seal the wrapper with egg wash or water. Crinkle the edges of the dumplings for a fancier appearance if you like.

Put the cooking oil in a pot or deep pan. Throw a small piece of dumpling wrapper into the oil to see if it sizzles. Add dumplings to the oil one at a time to prevent splatter. Turn the dumplings over for even cooking. Cooking time for the dumplings is about 3 to 4 minutes, depending on the oil’s temperature. Remove the dumplings onto paper towels to soak up some of the oil. Enjoy these dumplings with your favourite sauces, such as chilli, plum, or soy sauce. Enjoy!