| 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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