Yield: 24 Servings
Measure | Ingredient |
---|---|
\N \N | Filling: |
1 pounds | Ground chicken |
½ cup | Finely chopped Chinese garlic chives |
1 \N | Clove garlic, crushed |
1 tablespoon | Dry sherry |
1 tablespoon | Light soy sauce |
½ teaspoon | Freshly grated ginger |
½ teaspoon | MSG (opt) |
1 pinch | Sugar |
1½ teaspoon | Sesame oil |
1 tablespoon | Cornstarch |
1 teaspoon | Salt |
½ teaspoon | Ground white pepper |
\N \N | Assembly: |
\N \N | Additional whole chives |
24 \N | Shu-mei wrappers (Gyoza skins) |
Mix all filling ingredients together. Whip by hand until the mixture holds together very well. Place about ¾ T filling in the center of each wrapper and bring up the corners so that you have a little "money bag." Leave the top open so that you can see some of the meat. Blanch the whole chives in very hot tap water just for a moment. Tie one chive around the neck of each dumpling so that it looks like it is wearing a little green belt. Steam in an oiled bamboo steamer for 15 minutes, on high heat. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989.
Typed by Terri St.Louis-Woltmon O:).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini