Yield: 6 Servings
|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|
|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