Deep-fried shu-mei
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| **** NO E ***** | ||
| === The Filling == 1 Pound Ground | ||
| Hicken * | ||
| 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; optional |
| 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; optional | ||
| 2 | Garlic cloves; crushed | |
| === The Wrapper == 1 Package Shu-mei | ||
| Kins or yoza skins | ||
Directions
* Note 1: You may finely chop chicken if a grinder is not available.
** Note 2: 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 aded color. Deep-fry the dumplings in peanut oil at 360 degrees until golden brown and the inside is cooked to your taste. 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. Comments: These ar e 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 Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@...>