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Chicken Shu-mei

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      Title: CHICKEN SHU-MEI
 Categories: Chinese, Dim sum, Appetizers, Chicken
      Yield: 1 Servings
 
           === The Filling ===
      1 lb Ground chicken
      2 tb Light soy sauce
      2 tb Dry sherry
      1 ts Freshly grated ginger
    1/2 ts Ground white pepper
      1 tb Sesame oil
    1/2 ts Msg
      1 pn Sugar
      1 tb Chopped green onion
      1    Egg white
      1 tb Cornstarch
      1 ts Salt
      4 tb Medium-chopped bamboo
           Shoots
           OR water chestnuts
      2    Garlic cloves -- crushed
           === The Wrapper ===
      1 pk Shu-mei skins or gyoza
           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 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
  
  Recipe By     :
 
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