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Chicken Shu-Mei

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.

Cuisine: Chinese
Type: Chicken, Poultry
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

  The Filling
1 lb 454g / 16ozGround chicken - or finely chopped
2 tablespoons 30mlLight soy sauce
2 tablespoons 30mlDry sherry
1 teaspoon 5mlFreshly grated ginger
1/2 teaspoon 2.5mlFreshly-ground white pepper
1 tablespoon 15mlSesame oil
1/2 teaspoon 2.5mlMsg - optional
1   Sugar
1 tablespoon 15mlChopped green onion
1   Egg white
1 tablespoon 15mlCornstarch
1 teaspoon 5mlSalt
4 tablespoons 60mlMedium-chopped bamboo shoots - (optional)
  (or substitute water chestnuts)
2   Garlic cloves - crushed
  The Wrapper
1   Shu-mei skins or gyoza skins - see * note

Recipe Instructions

* 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 or shu-mei. No stick and lots of flavor.

Jeff Smith


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