Name: Chicken Shu-Mei
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; 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; 2 Garlic cloves; crushed; === The Wrapper == 1 Package Shu-mei; Kins or yoza skins; Steam in an oiled bamboo steamer for 15 minutes on high

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
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
2		Garlic cloves; crushed
		=== The Wrapper == 1 Package Shu-mei
		Kins or yoza skins
		Steam in an oiled bamboo steamer for 15 minutes on high

INSTRUCTIONS

* Note:  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        added color.
heat.                                                    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. Hint: Use lettuce
circles for steaming small dumplings. Simply cut iceberg lettuce into small
circles using a cookie cutter. Place a little circle under each dumpling o
r shu-mei. No stick and lots of flavor. Comments: These are 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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