The start of the new year always brings a sense of renewal and fresh beginnings. Today, I find myself immersed in the gentle rhythm of preparing ginger chicken gyoza. As the aroma of ginger mingles with the savory scent of chicken, I am transported to a place of warmth and anticipation.
This culinary practice has grown to become a beloved tradition in our home. Each fold and pinch is a testament to the joy that handmade food brings to our lives, bridging the old with the new. As I work, I recall Winters past when snow would softly blanket the earth, wrapping everything in a magical silence. The scene is different today—no snow in sight, but the sense of nostalgia remains the same.
These gyoza, with their crisp exterior and juicy filling, are much more than a meal. They are a nod to new adventures and the memories that shape us. Sitting around the table with friends and family, we savor each bite, celebrating the New Year with laughter and shared stories. It’s a moment of connection, of hope, heralded by these delightful little parcels.
The symbolism of sharing these gyoza on New Year’s Day is profound—a wish for prosperity, good health, and happiness in the year ahead. The joy they bring
NYE – Ginger Chicken Gyoza Recipe
Ingredients:
- 1 lb ground chicken
- 2 stalks lemongrass, finely minced (tender white parts only)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 green onions, finely chopped
- 1 cup Napa cabbage, finely shredded (optional)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp white pepper (optional)
- 1 package gyoza wrappers
- 1 tbsp vegetable oil (for pan-frying)
- 1/4 cup water (for steaming)
Instructions:
- Prepare the Filling:
- In a large bowl, mix the ground chicken, minced lemongrass, garlic, minced fresh ginger, green onions, soy sauce, sesame oil, salt, and white pepper.
- If using, fold in the Napa cabbage for added texture and flavor.
- Assemble the Gyoza:
- Place a gyoza wrapper in the palm of your hand.
- Add about 1 teaspoon of filling to the center of the wrapper.
- Wet the edges of the wrapper with water using your finger or a small brush.
- Fold the wrapper in half over the filling and press the edges to seal, pleating one side if desired.
- Steam the Gyoza:
- Arrange the gyoza in a steamer lined with parchment paper or cabbage leaves to prevent sticking.
- Steam over boiling water for about 8–10 minutes until the chicken is fully cooked.
- Pan-Fry for Crispiness:
- Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat.
- Arrange the steamed gyoza in the skillet, flat side down.
- Cook for 2–3 minutes, until the bottoms are golden and crispy.
