According to Paul in 1 Corinthians 11:17-34, the Lord’s Supper is several things all wrapped into one. It is first an opportunity to express the unity of the church (vv. 18-19, 33). It is therefore, second, a fellowship of God’s people (vv. 20-21, 33). Third, it is intended as a symbolic remembrance of Christ’s sinless life and atoning death on our behalf (vv. 24-25). Fourth, it is intended as a proclamation of Christ’s death, resurrection, and return (v. 26). And fifth, it is a built-in opportunity for self-examination (vv. 28-29) (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Chinese	Chinese, Dim sum	1	Servings

INGREDIENTS

		** NO E ***
		=== The Filling == 1 Pound Ground
		Hicken *
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
1	pn	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		Garlic cloves; crushed
		=== The Wrapper == 1 Package Shu-mei
		Kins or yoza skins

INSTRUCTIONS

* 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 3/4 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 1/2       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@ac.com>

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