| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Chicken, Appetizers | 24 | Servings |
INGREDIENTS
| Filling: | ||
| 1 | lb | Ground chicken |
| 1/2 | c | Finely chopped Chinese garlic chives |
| 1 | Clove garlic, crushed | |
| 1 | tb | Dry sherry |
| 1 | tb | Light soy sauce |
| 1/2 | ts | Freshly grated ginger |
| 1/2 | ts | MSG (opt) |
| 1 | pn | Sugar |
| 1 1/2 | ts | Sesame oil |
| 1 | tb | Cornstarch |
| 1 | ts | Salt |
| 1/2 | ts | Ground white pepper |
| Assembly: | ||
| Additional whole chives | ||
| 24 | Shu-mei wrappers (Gyoza skins) |
INSTRUCTIONS
Mix all filling ingredients together. Whip by hand until the mixture holds together very well. Place about 3/4 T filling in the center of each 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. Blanch the whole chives in very hot tap water just for a moment. Tie one chive around the neck of each dumpling so that it looks like it is wearing a little green belt. Steam in an oiled bamboo steamer for 15 minutes, on high heat. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:). From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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