Cooking Recipe Chicken Shu-Mei

Recipe Ingredients

=== The Filling ===

1 lb Ground chicken

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 pk Shu-mei skins or gyoza

Skins

Directions

* 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. 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.
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

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Categories matching this recipe

Dim sum ,Chinese ,Chicken ,Appetizers