Recipe - Chicken Shu-Mei

**** NO E *****
=== The Filling == 1
Pound Ground
Hicken
2 tablespoon Light soy sauce
2 tablespoon Dry sherry
1 teaspoon Freshly grated ginger
One half teaspoon Ground white pepper
1 tablespoon Sesame oil
One half teaspoon Msg
1 pn Sugar
1 tablespoon Chopped green onion
1 Egg white
1 tablespoon Cornstarch
1 teaspoon Salt
4 tablespoon Mediumchopped bamboo shoots
OR water chestnuts
2 Garlic cloves; crushed
=== The Wrapper == 1
Package Shumei
Kins or yoza 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 One half 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 shumei. 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
10211992 issue The Springfield UnionNews Formatted for MasterCook II
by: Joe Comiskey {*Prodigy Service ID # JPMD44A} on 09051995 Reformatted
to Meal Master by: Nancy Filbert (*Prodigy ID# LRCE87A) Oct.
1995
Posted to MCRecipe Digest V1 #174

Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
steven.h.bergstein@ac.com