On January 12, 1723, I made a solemn dedication of myself to God, and wrote it down; giving up myself, and all that I had to God; to be for the future, in no respect, my own; to act as one that had no right to be himself, in any respect. And solemnly vowed to take God for my whole portion and felicity; looking on nothing else, as any part of my happiness, nor acting as if it were; and His law for the constant rule of my obedience: engaging to fight against the world, the flesh and the devil, to the end of my life.

Jonathan Edwards

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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