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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