Chicken & Chinese Chive Shu Mei

Serves:

Ingredients:

Filling:
24 Shu-mei wrappers (Gyoza
Additional whole chives
Assembly:
1/2 ts Ground white pepper
1 ts Salt
1 tb Cornstarch
1 1/2 ts Sesame oil
1 pn Sugar
1/2 ts MSG (opt)
1/2 ts Freshly grated ginger
1 tb Light soy sauce
1 tb Dry sherry
1 Clove garlic, crushed
garlic chives
1/2 c Finely chopped Chinese
1 lb Ground chicken
skins)

Method:

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 198 9.
Typed by Terri St.
Louis-Woltmon O:).