Pork sue-mei (dumplings)

Yield: 6 Servings

Measure Ingredient
1 pounds Lean ground pork, finely chopped
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)
\N \N Pinch of sugar
1 tablespoon Chopped green onion
1 \N Egg white
1 tablespoon Cornstarch
1 teaspoon Salt
4 tablespoons Medium chopped bamboo shoots or water chestnuts (optional)
2 \N Cloves garlic, crushed
1 pack Shu-mei skins or Gyoza skins, available at the supermarket



Mix all of the ingredients for the filling together, and mix them well. Place about ¾ tablespoon of 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 that 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.

Posted by J.APPLEBURY [Jim & Deb] FROM: The Frugal Gourmet Cooks Three Ancient Cuisines

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