Deep-fried shu-mei

Yield: 1 Servings

Measure Ingredient
\N \N **** NO E *****
\N \N === The Filling == 1 Pound Ground
\N \N 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 \N Egg white
1 tablespoon Cornstarch
1 teaspoon Salt
4 tablespoons Medium-chopped bamboo shoots
\N \N OR water chestnuts; optional
2 \N Garlic cloves; crushed
\N \N === The Wrapper == 1 Package Shu-mei
\N \N Kins or yoza skins

* 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@...>

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