Deep-fried Shu-mei
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chinese | Chinese, Dim sum | 1 | Servings |
INGREDIENTS
| **** NO E ***** | ||
| === The Filling == 1, === The Filling == 1 | ||
| Pound Ground | ||
| Hicken * | ||
| 2 | T | Light soy sauce |
| 2 | T | Dry sherry |
| 1 | t | Freshly grated ginger |
| 1/2 | t | Ground white pepper |
| 1 | T | Sesame oil |
| 1/2 | t | Msg, optional |
| 1 | pn | Sugar |
| 1 | T | Chopped green onion |
| 1 | Egg white | |
| 1 | T | Cornstarch |
| 1 | t | Salt |
| 4 | T | Medium-chopped bamboo shoots |
| OR water chestnuts, optional | ||
| 2 | Garlic cloves, crushed | |
| === The Wrapper == 1, === The Wrapper == 1 | ||
| Package Shu-mei | ||
| Kins or yoza skins | ||
| ish. It adds a great deal of flavor. Try about 1/2, ish. It adds a great deal of flavor. Try about 1/2 cup | ||
| oney bags and are offered at the Chinese New Year , oney bags and are offered at the Chinese New Year because |
INSTRUCTIONS
Note 1: You may finely chop chicken if a grinder is not
available. ** Note 2: 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 aded color. Deep-fry the
dumplings in peanut oil at 360 degrees until golden brown and the
inside is cooked to your taste. Note: You can also add a bit of shrimp
to this of chopped fresh shrimp. Comments: These ar e easy to make and
probably the most popular dim sum I know. They resemble little
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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 368
Calories From Fat: 168
Total Fat: 18.7g
Cholesterol: 0mg
Sodium: 5245.3mg
Potassium: 879.5mg
Carbohydrates: 18.3g
Fiber: 1.2g
Sugar: 4g
Protein: 21.9g