| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Appetizers, Chicken, Chinese | 24 | Servings |
INGREDIENTS
| Filling | ||
| 1 | lb | Ground chicken |
| 1/2 | c | Finely chopped Chinese |
| garlic chives | ||
| 1 | Clove garlic, crushed | |
| 1 | T | Dry sherry |
| 1 | T | Light soy sauce |
| 1/2 | t | Freshly grated ginger |
| 1/2 | t | MSG, opt |
| 1 | pn | Sugar |
| 1 1/2 | t | Sesame oil |
| 1 | T | Cornstarch |
| 1 | t | Salt |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 37
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 159.8mg
Potassium: 49.2mg
Carbohydrates: 7.5g
Fiber: <1g
Sugar: <1g
Protein: <1g