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Chicken & Chinese Chive Shu-Mei Recipe

  • 24servings

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Source: www.appetizer.recipes.ubr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2
MineralsNatrium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Filling:

  2. 1 lb. Ground chicken

  3. c

  4. Finely chopped Chinese garlic chives

  5. 1 Clove garlic, crushed

  6. 1 tb Dry sherry

  7. 1 tb Light soy sauce

  8. Freshly grated ginger 1/2

  9. MSG (opt)

  10. 1 pn

  11. Sugar

  12. 1 1/2 ts

  13. Sesame oil

  14. 1 tb Cornstarch

  15. 1 ts

  16. Salt 1/2

  17. ts

  18. Ground white pepper

  19. Assembly:

  20. Additional whole chives

  21. 24 Shu-mei wrappers (Gyoza skins)

Instructions Jump to Ingredients ↑

  1. Mix all filling ingredients together.

  2. Whip by hand until the mixture holds together very well.

  3. 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.

  4. Blanch the whole chives in very hot tap water just for a moment.

  5. Tie one chive around the neck of each dumpling so that it looks like it is wearing a little green belt.

  6. Steam in an oiled bamboo steamer for 15 minutes, on high heat.

  7. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 198 9.

  8. Typed by Terri St.

  9. Louis-Woltmon O:).

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