Chicken & Chinese Chive Shu-Mei Recipe
Recipe Ingredients
1 filling:
1 lb ground chicken
1/2 cup finely chopped chinese garlic chive, s
1 clove garlic, crushed
1 tbsp dry sherry
1 tbsp light soy sauce
1/2 tsp freshly grated ginger
1/2 tsp msg (opt)
1 pinch sugar
1 1/2 tsp sesame oil
1 tbsp cornstarch
1 tsp salt
1/2 tsp ground white pepper
1 assembly:
1 additional whole chives
24 shu-mei wrappers (gyoza skins)
Recipe Preparation
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:).
Servings: 24
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