Recipe - Deep-Fried 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; optional
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; optional
2 Garlic cloves; crushed
=== The Wrapper == 1
Package Shumei
Kins or yoza skins

* Note 1: You may finely chop chicken if a grinder is not available.
** Note 2: Available at most supermarkets. Mix together all the ingredients
for the filling; mix them well. Place about Three fourths 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
aded color. Deepfry the dumplings in peanut oil at 360 degrees until
golden brown and the inside is cooked to your taste. 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. Comments: These ar e 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