Cooking Recipe Chicken & Chinese Chive Shu-Mei

Recipe Ingredients

Filling:

1 lb Ground chicken

1/2 c Finely chopped Chinese

-garlic chives

1 Clove garlic, crushed

1 tb Dry sherry

1 tb Light soy sauce

1/2 ts Freshly grated ginger

1/2 ts MSG (opt)

1 pn Sugar

1 1/2 ts Sesame oil

1 tb Cornstarch

1 ts Salt

1/2 ts Ground white pepper

Assembly:

Additional whole chives

24 Shu-mei wrappers (Gyoza

-skins)

Directions

Mix all filling ingredients together. Whip by hand until the mixture
holds together very well. Place about 3/4 T filling in the center of
each 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.
Blanch the whole chives in very hot tap water just for a moment. Tie
one chive around the neck of each dumpling so that it looks like it
is wearing a little green belt. Steam in an oiled bamboo steamer for
15 minutes, on high heat. From The Frugal Gourmet Cooks Three Ancient
Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon
O:).

Categories matching this recipe

Chicken ,Appetizers ,Chinese