Chicken & chinese chive shu-mei
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Filling: | ||
| 1 | pounds | Ground chicken |
| ½ | cup | Finely chopped Chinese garlic chives |
| 1 | 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 |
| Assembly: | ||
| Additional whole chives | ||
| 24 | Shu-mei wrappers (Gyoza skins) | |
Directions
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:).