Title: Chicken and 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:).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini