Chicken & Chinese Chive Shu-mei Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
Filling:,
1 lbs: Ground chicken,
1/2 cup: Finely chopped Chinese garlic chives,
1 Clove: garlic, crushed
1 tbsp: Dry sherry,
1 tbsp: Light soy sauce,
1/2 tsp: Freshly grated ginger,
1/2 tsp: MSG, opt
1 pinch: Sugar,
1 1/2 tsp: Sesame oil,
1 tbsp: Cornstarch,
1 tsp: Salt,
1/2 tsp: Ground white pepper,
Assembly:,
Additional whole chives,
24: Shu-mei wrappers, Gyoza skins
Directions:
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:).
Source from luhu.jp
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:).
Source from luhu.jp