Chicken Shu-meiappetizers, chicken, chinese 1 === the filling === 1 lb ground chicken 2 tablespoon light soy sauce 2 tablespoon dry sherry 1 teaspoon freshly grated ginger 1/2 teaspoon ground white pepper 1 tablespoon sesame oil 1/2 teaspoon msg 1 pinch sugar 1 tablespoon chopped green onion 1 egg white 1 tablespoon cornstarch 1 teaspoon salt 4 tablespoon medium-chopped bamboo 1 shoots 1 or water chestnuts 2 garlic cloves -- crushed 1 === the wrapper === 1 pkg shu-mei skins or gyoza 1 skins * 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 Recipe By : |
