| 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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