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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Grains China, Ham/pork 6 Servings

INGREDIENTS

1 lb Lean ground pork, finely chopped
2 tb Light soy sauce
2 tb Dry sherry
1 ts Freshly grated ginger
1/2 ts Ground white pepper
1 tb Sesame oil
1/2 ts MSG (optional)
Pinch of sugar
1 tb Chopped green onion
1 Egg white
1 tb Cornstarch
1 ts Salt
4 tb Medium chopped bamboo shoots or water chestnuts (optional)
2 Cloves garlic, crushed
1 pk Shu-mei skins or Gyoza skins, available at the supermarket

INSTRUCTIONS

THE FILLING
THE WRAPPER
Mix all of the ingredients for the filling together, and mix them well.
Place about 3/4 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 1/2 cup of chopped fresh
shrimp.
Posted by J.APPLEBURY [Jim & Deb] FROM: The Frugal Gourmet Cooks Three
Ancient Cuisines
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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