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  Recipe Home » Oriental » Chicken Shu-Mei
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  Chicken Shu-Mei
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 187
Ingredients:
=== The Filling ===
1 lb Ground chicken
2 tbsp Light soy sauce
2 tbsp Dry sherry
1 tsp Freshly grated ginger
1/2 tsp Ground white pepper
1 tbsp Sesame oil
1/2 tsp Msg
1 pinch Sugar
1 tbsp Chopped green onion
1 Egg white
1 tbsp Cornstarch
1 tsp Salt
4 tbsp Medium-chopped bamboo
Shoots
OR water chestnuts
2 Garlic cloves -- crushed
=== The Wrapper ===
1 package Shu-mei skins or gyoza
Skins
Instructions:
* 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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