| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | China, Ham/pork | 6 | Servings | |
INGREDIENTS
| 1 | lb | Lean ground pork, finely chopped |
| 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 (optional) |
| Pinch of sugar | ||
| 1 | tb | Chopped green onion |
| 1 | Egg white | |
| 1 | tb | Cornstarch |
| 1 | ts | Salt |
| 4 | tb | Medium chopped bamboo shoots or water chestnuts (optional) |
| 2 | Cloves garlic, crushed | |
| 1 | pk | Shu-mei skins or Gyoza skins, available at the supermarket |
INSTRUCTIONS
THE FILLING THE WRAPPER Mix all of the ingredients for the filling together, and mix them well. Place about 3/4 tablespoon of 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 that you can see some of the meat. For fun you might put 1 frozen green pea on the top of each for added color. Steam in an oiled bamboo steamer for 15 minutes, on high 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. Posted by J.APPLEBURY [Jim & Deb] FROM: The Frugal Gourmet Cooks Three Ancient Cuisines File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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