Traditional dumplings, which resemble gold ingots, are thought to bestow wealth and prosperity for the new year!

Chicken & Lemongrass Dumplings

These are flavorful, aromatic, and perfect for steaming or pan-frying.

For the filling:

1 pound ground chicken
2 stalks lemongrass, finely chopped (use the tender white part)
2 green onions, finely chopped
1 tablespoon ginger, grated
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon sesame oil
Salt and pepper to taste

For the dumplings:

1 package dumpling wrappers (round, usually 3 to 4 inches wide)
Water (for sealing the wrappers)

In a large mixing bowl, combine the ground chicken, lemongrass, green onions, ginger, garlic, soy sauce, fish sauce, sesame oil, salt, and pepper. Mix until everything is evenly combined.

Place a dumpling wrapper on a clean surface. Spoon about 1 teaspoon of ﬁlling into the center.

Dip your ﬁnger in water and run it along the edge of the wrapper. Fold the wrapper in half, pressing the edges together to seal. You can pleat the edges for a traditional look or just press to keep it simple.

Repeat until all ﬁlling is used up.

To steam: Place dumplings in a steamer lined with parchment paper and steam over boiling water for about 10 to 12 minutes, until the chicken is fully cooked.

To pan-fry: Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Add dumplings in a single lay er and cook until the bottoms are golden brown (about 2 minutes). Add ¼ cup water, cover, and cook for another 5 to 6 minutes, until water evaporates, and chicken is cooked through.

Serve with soy sauce, chili crisp, or your favorite dipping sauce.

Yield: 24 dumplings