Chicken Shu-Mei

Recipe Ingredients

		The Filling
1 lb	454g / 16oz	Ground chicken - or finely chopped
2 tablespoons	30ml	Light soy sauce
2 tablespoons	30ml	Dry sherry
1 teaspoon	5ml	Freshly grated ginger
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1 tablespoon	15ml	Sesame oil
1/2 teaspoon	2.5ml	Msg - optional
1		Sugar
1 tablespoon	15ml	Chopped green onion
1		Egg white
1 tablespoon	15ml	Cornstarch
1 teaspoon	5ml	Salt
4 tablespoons	60ml	Medium-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.

Source:
Jeff Smith

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