Chicken and chinese chive shu-mei

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

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