Yield: 24 Servings
|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)|
|1½ teaspoon||Sesame oil|
|½ teaspoon||Ground white pepper|
|\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