Chicken shu-mei
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| === 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 | Egg white | |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Salt |
| 4 | tablespoons | Medium-chopped bamboo |
| Shoots | ||
| OR water chestnuts | ||
| 2 | Garlic cloves -- crushed | |
| === The Wrapper === | ||
| 1 | pack | Shu-mei skins or gyoza |
| Skins | ||
Directions
* 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
Recipe By :