Chicken & Chinese Chive Shu-mei

---------- Recipe via Meal-Master (tm) v8.02

Title: CHICKEN & CHINESE CHIVE SHU-MEI
Categories: Chinese, Chicken, Appetizers
Yield: 24 servings

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

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 1989. Typed by Terri St.Louis-Woltmon O:).

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