Chicken shu-mei

Yield: 1 Servings

Measure Ingredient
\N \N === The Filling ===
1 pounds Ground chicken
2 tablespoons Light soy sauce
2 tablespoons Dry sherry
1 teaspoon Freshly grated ginger
½ teaspoon Ground white pepper
1 tablespoon Sesame oil
½ teaspoon Msg
1 pinch Sugar
1 tablespoon Chopped green onion
1 \N Egg white
1 tablespoon Cornstarch
1 teaspoon Salt
4 tablespoons Medium-chopped bamboo
\N \N Shoots
\N \N OR water chestnuts
2 \N Garlic cloves -- crushed
\N \N === The Wrapper ===
1 pack Shu-mei skins or gyoza
\N \N Skins

* Note: Available at most supermarkets. Mix together all the ingredients for the filling; mix them well. Place about ¾ tablespoon of the filling in the center of each noodle wrapper and bring up the corners so that you have a little money bag. Leave the top open so you can see some of the meat. For fun you might put 1 frozen green pea on the top of each for added color. Steam in an oiled bamboo steamer for 15 minutes on high heat.

Note: You can also add a bit of shrimp to this dish. It adds a great deal of flavor. Try about ½ cup of chopped fresh shrimp.

Hint: Use lettuce circles for steaming small dumplings. Simply cut iceberg lettuce into small circles using a cookie cutter. Place a little circle under each dumpling o r shu-mei. No stick and lots of flavor. Comments: These are easy to make and probably the most popular dim sum I know. They resemble little money bags and are offered at the Chinese New Year because they help anticipate wealth.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-21-1992 issue - The Springfield Union-News Formatted for MasterCook II by: Joe Comiskey {*Prodigy Service ID # JPMD44A} on 09-05-1995 Re-formatted to Meal Master by: Nancy Filbert (*Prodigy ID# LRCE87A) Oct. 1995

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