Recipe - Chicken And Chinese Chive Shu-Mei

Filling:
1 pound Ground chicken
One half cup Finely chopped Chinese
garlic chives
1 Clove garlic, crushed
1 tablespoon Dry sherry
1 tablespoon Light soy sauce
One half teaspoon Freshly grated ginger
One half teaspoon MSG (opt)
1 pn Sugar
1 One half teaspoon Sesame oil
1 tablespoon Cornstarch
1 teaspoon Salt
One half teaspoon Ground white pepper
Assembly:
Additional whole chives
24 Shumei wrappers (Gyoza
skins)

Mix all filling ingredients together. Whip by hand until the mixture holds
together very well. Place about Three fourths 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, cup 1989.
Typed by Terri St.LouisWoltmon O:).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini